I am a firm believer in eating well, and, in wellness eating. Unfortunately in the US our culture places wellness eating into a “diet” category that implies flavorless meals.
This is why I love blogs like Harmony a la Carte. It’s a wholesome plant based recipe blog. The dishes are amazing.
This Chickpea Salad recipe is a prime example. I love that I was easily able to reconstruct the dish from the recipe.
Chickpea Salad Sandwich with Sumac Roasted Carrots & Quick Pickled Cabbage on Multrigrain Bread
Recipe & Photography by Nissrine @ Harmony à la Carte.
Chickpeas are mashed and mixed with lemon juice, tahini, sea salt, fresh ground pepper, fresh parsley and fresh mint and sandwiched between two slices of multigrain sourdough bread with sumac roasted carrots and quick pickled cabbage.
- 1/2 C Chickpeas, cooked and drained
- 1 Tbsp Tahini
- 1/2 Lemon, freshly squeezed
- Herbamare, to taste (or use fine sea salt or your favourite seasoning mix)
- Fresh Ground Rainbow Pepper (black, white, rose), to taste (or use fresh ground black pepper)
- 3 Fresh Mint Leaves, chopped
- 1 Sprig Fresh Parsley, leaves only, chopped
- For an extra kick add turmeric, cayenne, chili flakes and/or cumin to taste (optional)
- Mash chickpeas with the back of a fork until they are all coarsely crushed. You don’t want them pureed, but you want them crushed enough to clump together.
- Add in all other ingredients and mix to combine. Adjust seasoning to taste.
SUMAC ROASTED CARROTS
- 1-2 Carrots, sliced thinly on the diagonal into disks
- Sumac Spice, to taste
- Herbamare, to taste
- Coconut Oil, optional
- Preheat oven to 180 C and line a baking sheet with parchment papter.
- Toss carrots with remaining ingredients and bake on center rack for about 15 minutes.
QUICK PICKLED PURPLE CABBAGE *
- 1/2 Small Head of Purple Cabbage, shredded
- Fine Sea Salt, to taste
- 2 Tbsp Apple Cider Vinegar
- Toss together all ingredients until the cabbage begins to release liquid. Store in the refrigerator in an airtight container or jar until ready to use.
*inspired by Amy Chaplin’s At Home in the Whole Food Kitchen