Warm Kale Salad with Chickpeas

Warm stir fried kale, cabbage and chickpeas are combined with cold crisp lettuce in this truly appetising salad that will satisfy you even on a gloomy winter’s day.

Hello everyone, I hope you are all doing greeaaattt!

I have been busy with the Chinese New Year celebrations last week, which involved quite a fair bit of food to say the least.

This may explain why I am doing a post on salad. I need a break from all the feasting!

It has still been quite cold and gloomy weather-wise. On days such as this you just don’t want to eat a cold salad, right? That’s why I thought this mix of warm and cold salad might do the trick.

You basically stir fry the chickpeas, kale and cabbage together to give you a warm satisfying bite. Then you add that on top of a bed of crisp cold lettuce and mix everything together. The combination of flavours and textures is perfection!

Make this is you are sick of eating plain old cold salads.

Chickpea Salad

Super healthy salad that requires hardly any time to make. Fantastic as a side salad or light meal. 

Hello!

Today is Monday and it is definitely a salad day for me. I made one of my favourites – chickpea salad.

It’s a salad day because I had a huge Sunday Roast yesterday. Just look at that! Crisp crackling as well.

Now you know why I have to “detox” a little today.

This little salad does just the trick. It is super easy and does not require much chopping and dicing. I love this kind of salad.

I added chopped tomatoes and whole cherry tomatoes as I like how the cherry tomatoes go with the rest of the salad so I highly recommend that you add them in. This salad keeps so well in the fridge, just pack it into little containers and you are good to go!

Butternut Squash, Courgette and Chickpea Hash (vegetarian)

Hello everyone, how is your week going so far? Since I missed my Meatless Monday post yesterday, I thought I would do Meatless Tuesday instead and show you what I cooked yesterday. How about that to justify missing my own deadline?

Last Friday I shared a recipe for Thai Butternut Squash Soup which is a perfect winter warmer. You might have noted that I used only half a medium butternut squash in that recipe. Obviously that left me with half a butternut squash to use up. I decided to use it with some courgettes to make a simple hash. I added some of my homemade tomato based pasta sauce into the mix for a very satisfying vegetarian meal. The butternut squash is a nice substitute for potatoes and I added a can of chickpeas for a protein boost to the dish. I can’t actually call it a one pan meal though as I used a roasting pan to roast the butternut squash first. Barring that, it is still as simple as can be and most importantly, it is delicious and satisfying!

Vegetarian Chickpea Curry

Vegetarian Chickpea Curry

Hello and I hope you are having a fine Meatless Monday.

I love using chickpeas for my vegetarian dishes, they are just so easy to cook and are perfect for bulking up and adding texture into your vegetarian dishes, be it stews, patties or curries. Did I mention that they are high in protein too? After using chickpeas as an ingredient in my Hearty Vegetarian Stew two weeks back, I thought I would use them yet again, this time for a curry. As the clocks went back last weekend, signifying official British winter time, I thought a curry would be a marvellous way of marking this event.