Tossed with nuts, chickpeas, and raisins, make a colorful salad for lunch or dinner.
Serves 4-6
1/4 organic onion thinly sliced
1 Tbs. (15 mil) organic apple cider vinegar
5 small or 3 medium organic beets, peeled and thinly sliced
juice of 1 organic lemon
black pepper to taste
3 Tbs. (45 ml) olive oil
1 tsp. (5 ml) paprika
3/4 cup (150 g) organic walnuts, chopped
1 Tbs. (15 g) chopped fresh ginger or 1 tsp. (5 g) dried ginger
3 organic cloves of garlic, thinly sliced
1 1/2 cups (300 g) organic cooked or canned chickpeas
1/2 cup (100 g) organic raisins
1 ripe organic pear, cored and sliced
large handfuls of organic mixed salad greens
1. Place the onions in a bowl and drizzle the apple cider vinegar over the top.
2. Toss to coast and set aside,
3. Arrange the sliced beets in a steaming basket. Steam for 5-7 minutes until they are soft when pricked with a knife.
4. Transfer to a bowl, squeeze the lemon juice over the top.
5. Sprinkle with pepper to taste and toss to coat.
6. In a pan, add the oil, pinch of sea salt, the paprika, and walnuts.
7. Sauté for 5 minutes or until golden.
8. Save the oil, and transfer just the walnuts to a plate and set aside.
9. To the pan, add the ginger and sauté 2 minutes.
10. Add the garlic and stir for 30 seconds.
11. Add the chickpeas for another 2-3 minutes.
12. Add the raisins and stir for a few minutes.
13. Add the pear slices to the bowl with the beets.
14. Add the chickpeas, raisins, and drippings from the pan.
15. Add the walnuts and salt greens.
16. Drain the onions and add to the salad.
17. Gently toss and arrange on a large platter or individual salad bowls.
dried canned
