Green boost salad with chickpeas, mozzarisella and lime-mint dressing.

If there is one thing I could just easily eat every day, it’s salads! Oh, I can’t even begin to explain how much I love salads and the fact that you can come up with so many combinations. Today, I want to share with you one of my favourite salads ever. Every time I make this one, I wonder why I don’t make it more often, because it’s just that good.
You can eat it for lunch or dinner, or just whole day long if you like it that much!

Certainly don’t forget to check out the extra suggestion I added at the end of the recipe, to do something nice with some of the leftovers 🙂 Enjoy!

  • What do you need? (2 people)
    – 1 bag of mixed green lettuce (I prefer rocket and lamb’s lettuce)
    – A couple of radishes (around 10)
    – 1 zucchini
    – 1 can of chickpeas (+/- 400g)
    – 2 limes
    – A bunge of fresh mint leaves
    – Some agave syrup
    – One roll of Mozzarisella (vegan mozzarella)
    – Salt&pepper
    – Paprika powder
    – Olive oil
  • How do you make it?
    For the salad: put the chickpeas in a strainer, rinse them with cold water and let them leak for a few minutes. Clean the radishes and slice them thin or cut them in eight  pieces. Cut the zucchini in cubes. Take two pans, put olive oil in both of them and heat it. Bake the zucchini cubes in the first one and the chickpeas in the other. Add some salt and paprika powder to both. Bake the zucchini until the cubes have become soft and the chickpeas until they’ve gained a bit of a bite.For the dressing: shred the mint leaves in a small bowl. Press the limes and add the juice to the shredded mint. Add a bit of olive oil and a squeeze of agave syrup.
    Stirr and taste if it’s sweet (or sour) enough to your liking.Divide the lettuce over two bowls or plates. Add the zucchini, the chickpeas and the radishes. Slice the Mozzarisella and put it on top of it. Finish off with the lime-mint dressing. Sit back and enjoy this party in your mouth!
    Suggestion: you can use the rest of the mint leaves to make a nice boosting tea or detox water.
    For the tea: put some mint leaves in a tea glass, add two to four slices of lemon or lime together with a few slices of ginger. Add hot water and sweeten up with a squeeze of agave syrup or some sugar. The ingredients are strong enough for a refill. For the detox water: put the mint leaves in a glass or bottle, add two to four slices of lemon or lime and a few slices of ginger. Add cold water and put it in the fridge for 12 hours. You can also drink it right away, the taste will just be more subtle. I like this combination so much I could drink a whole pool of it 😉 Healthy and refreshing, good to take everywhere!
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