I’ve been experimenting with salads lately because
1. It’s summer here in the land of Oz and
2. I don’t eat as much salad as I should. Really, who does??!?
3. They can be freakin’ yum!
I’ve been making an effort to make some sort of salad every day for dinner since D has been having issues with his health. I’ve had to get creative because he can be hella fussy! Iceberg and tomato just isn’t going to cut it.
But no matter what kind of salad, they’re all so easy to make! I can prep one during the day and a few hours later have an awesome non-cook dinner that’s super healthy, totally yummy and virtually NO cleanup. And they’re so perfect as next-day-lunch leftovers.
This salad was a hit. D ate it up and was full enough that he didn’t wake up a need to snack during the night. The balsamic glaze MAKES this (be prepared for some extreme vinegar fumes though!). It’s pretty much the hero. So are the roast chickpeas. And the roast sweet potato….The whole dish is a hero!
Serve at your next BBQ or dinner party and I promise you’ll have everyone clamoring for seconds!
First you want to roast the chickpeas and sweet potato. Use minimal oil as the chickpeas will soak it up and become too chewy. You want them crunchy to give a nice texture – NOT chewy. While you’re waiting pop the brown rice in the rice cooker. I always find a rice:water ratio of 1:3 works perfectly for brown rice.
Once everything is cooked, cool the sweet potato and brown rice in the fridge. Don’t put the chickpeas in the fridge because…you guessed it – they’ll go chewy.
When everything is cooled transfer to a bowl, add chopped coriander and a dash of extra virgin olive oil.
The balsamic glaze is too easy. Depending on how much glaze you want, 1-2 cups will be plenty for this salad (you can always make extra and store for another day). Simmer and reduce until it eventually coats the back of a spoon. It will thicken even more once it’s cooled a little.
Tip : Don’t breath in the fumes unless you want your nostril hairs burnt off.
Put in all in a pretty bowl for serving and drizzle the balsamic glaze over the top. YUM. YUM. YUM. This was plenty of food for both myself and D. Depending on how hungry everyone is, I would say this would serve 2-4 people quite well.
P.S. Don’t throw away the chickpea water! That stuff is liquid gold for vegans and people with egg allergies 😉