DifficultyBeginner

This recipe is great to make at the start of the week for workday lunches, just add fresh avo before serving.

Yields3 Servings
Prep Time45 minsTotal Time45 mins
Turmeric Tahini Dressing
 Juice of 1 lemon
 1 Garlic clove, finely grated
 sea salt & pepper to taste
Salad
 ¼ tsp Organic cayenne pepper
 Sea salt & pepper to taste
 4 cups Greens like arugula or baby spinach
 ¼ Head purple cabbage, roughly chopped or shredded
 1 tbsp Organic olive oil, extra virgin cold pressed
 2 cups Fresh broccoli florets, roughly chopped
 ½ cup Fresh parsley and coriander, roughly chopped
To Serve
 Organic white chia seeds
 1 Avocado, sliced or chopped
1

First make the dressing. Add all the ingredients to a bowl and whisk until combined. You can make this in advance, make a double or triple batch – it will keep for up to a week if stored in the fridge.

2

Preheat your oven to 180°C.

3

Spread the chickpeas out on a cotton towel and pat them dry. They’ll be crispier this way. Transfer your chickpeas to a bowl and add in the tamari, sesame oil, cayenne and salt and pepper. toss to evenly coat.

4

Spread your chickpeas in a single layer on a lined baking tray and bake for 30 minutes. Half way through baking, gently shake the tray so you your chickpeas bake nice and evenly. Once done, remove from the oven and set aside.

5

In a large serving bowl, add the greens and cabbage to a large bowl and drizzle with 1 teaspoon olive oil and some salt and pepper.

6

Using your hands, massage the greens and cabbage for 2-3 minutes until well coated and has slightly softened. To the bowl add the broccoli, parsley and coriander. Toss well.

7

Add the dressing and continue to toss until all the veggies are coated. Divide amongst bowls and gently toss to combine. Top with the crunchy chickpeas, a sprinkle of chia seeds and then some sliced avo.

Category

Ingredients

Turmeric Tahini Dressing
 Juice of 1 lemon
 1 Garlic clove, finely grated
 sea salt & pepper to taste
Salad
 ¼ tsp Organic cayenne pepper
 Sea salt & pepper to taste
 4 cups Greens like arugula or baby spinach
 ¼ Head purple cabbage, roughly chopped or shredded
 1 tbsp Organic olive oil, extra virgin cold pressed
 2 cups Fresh broccoli florets, roughly chopped
 ½ cup Fresh parsley and coriander, roughly chopped
To Serve
 Organic white chia seeds
 1 Avocado, sliced or chopped

Directions

1

First make the dressing. Add all the ingredients to a bowl and whisk until combined. You can make this in advance, make a double or triple batch – it will keep for up to a week if stored in the fridge.

2

Preheat your oven to 180°C.

3

Spread the chickpeas out on a cotton towel and pat them dry. They’ll be crispier this way. Transfer your chickpeas to a bowl and add in the tamari, sesame oil, cayenne and salt and pepper. toss to evenly coat.

4

Spread your chickpeas in a single layer on a lined baking tray and bake for 30 minutes. Half way through baking, gently shake the tray so you your chickpeas bake nice and evenly. Once done, remove from the oven and set aside.

5

In a large serving bowl, add the greens and cabbage to a large bowl and drizzle with 1 teaspoon olive oil and some salt and pepper.

6

Using your hands, massage the greens and cabbage for 2-3 minutes until well coated and has slightly softened. To the bowl add the broccoli, parsley and coriander. Toss well.

7

Add the dressing and continue to toss until all the veggies are coated. Divide amongst bowls and gently toss to combine. Top with the crunchy chickpeas, a sprinkle of chia seeds and then some sliced avo.

Ceres Organics Green & Red Salad – Gluten-free

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