Be the change. Go vegan!

24 Oct 2012

Vegan MoFo 2012 – Colour Me Chickpeas

A quick, healthy salad that spans the spectrum

The weekday salad-a-thon is continuing with a fresh and minty chickpea number from Colleen Patrick-Goudreau’s rainbow cookbook.

Vegan MoFo 2012

Color Me VeganColor Me Vegan is not your conventional cookbook. Rather than divide recipes into sections such as entrées, mains, sides etc, it is divided by colour.

While this makes for a very bright cookbook, there is good reason for the unusual order. Colleen focuses on the health benefits of eating through the rainbow and details the many phytochemicals and antioxidants contained in plant foods.

I’ve made a few repeat dishes from Color Me Vegan and can recommend in particular the Apricot Red Lentil Stew, Hot Tamale Pie, Asian inspired Edamame Salad and the delicious rice-free Nori Wraps with Orange Cashew Cream.

But time to turn to a new page.

I’m still on my salad fixation, and I’ve picked this recipe from the ‘rainbow’ section of Color Me Vegan. Apart from being colourful, this salad is about as quick and easy as it gets!

Minted Chickpea Salad

Ingredients: Minted Chickpea Salad

The ingredients include chickpeas, fresh tomatoes, red onion, garlic, lemon juice, mint, olive oil, red and green cabbage, salt and pepper. It’s a chop-and-mix salad which requires no cooking.

This recipe calls for one cup of both red and green cabbage. I can never seem to buy a small bit of cabbage and not wanting to crowd my fridge more than it was, I bought a pack of pre-sliced “coleslaw” cabbage mix. This worked out really well as not only did it speed up preparation, it was the perfect amount.

So after seeding the tomatoes, it was just a matter of chopping along with the onion, garlic and mint then mixing everything together.

Minted Chickpea Salad

When I tried this, it reminded me that I should use mint more often. If I’d have made this recipe myself, out of habit I would have added coriander so it’s great to get reacquainted with a long-forgotten herb.

Minted Chickpea Salad

Served: Minted Chickpea Salad

I served this on a bed of baby kale and also tried it as a filling in a pita wrap.

Colleen’s Minted Chickpea Salad was so light and refreshing. I will definitely make it again and I’m sure it would be delicious drizzled with some lemon tahini dressing.


Posted in food / vegan mofo // Tags: , , ,

Share |

1 comment

  1. This looks lovely! I haven’t seen this cookbook (although I’ve heard good things about it) but have another of Colleen’s and have never had a bad result with her recipes.

    Kari @ bite-sized thoughts — October 25, 2012

Leave a comment