Salad and smoothie are the main sources of vitamins and minerals in our diet. A lot of people love salads, but in my case it took me a while to make friendship with it. I used to eat salads quite a bit, like children when they eat something they don’t like just to get their dessert : D. But in my case, my parent sits in my head and threatens me with imbalance in my body.
Advice to make salad taste better
This week I am practicing mindfulness while eating salad. I try to examine each ingredient of salad in my plate and eat extremely slowly, chewing 30-50 times, literally grinding everything between my teeth into a homogeneous mass before swallowing. As you know, we have a lot of receptors on our tongue, and it turns out that when you chew food so thoroughly, you manage to use the full potential of these receptors. It makes the food much tastier indeed.
I understand that this advice is very trite, evereybody heard it hundreds of times since early childhood. Honestly speaking, I always thought it’s a bluff. I had a feeling, that the pleasure is much greater when you don’t have to count anything, when you can relax and eat the way you got used to. But now I understand that until now I have never followed this advice in good faith to understand its value. Well-chewed food (although it may sound unpleasant and imgination creates terrible picture >.<) is actually much tastier for our tongue than something whole, bright and aromatic that we see on our plates.
Now I enjoy salads for dinner every evening. I like to combine greens with chickpeas. Chickpeas are perhaps my favorite type of legume. It is easy to cook and it’s convenient to freeze it. Chickpeas are also seem to be easier to digest than other legumes, so it’s a great option for dinner.
In today’s recipe I use seed sprouts (broccoli and radishes). They are available in stores sometimes, but in Cyprus it is easier to sprout them at home than finding fresh ones in the store. We tried different sprouting techniques: in small pans, in flat plates, and in purchased constructions for sprouting … But the most effective, simple and convenient method turned out to be sprouting in ordinary jars. Watch my video on how I sprout mung beans to understand the principle.
You can order on Amazon a more elegant solution — a jar is sold with a stand and a specific lid. It looks very nice and aesthetically pleasing!
Fresh salad with chickpeas and broccoli sprouts
- 120 g Chickpeas canned or pre-cooked
- 1 small Tomato
- 60 g Lettuce (2-3 leaves)
- 1 tbsp Parsley finely chopped
- 20 g Celery (1 small stalk )
- 1 Spring onion
- 1 tbsp Pumpkin seeds
- 5 g Broccoli sprouts
- 5 g Radish sprouts
- 1 tbsp Lemon juice
- 1 tsp Olive oil (optional)
- 1 pinch Salt
- 1 pinch Allspice
- 1 pinch Chili pepper
- Mash the chickpeas with a fork to the desired appearance. I love it when the chickpeas in the salad are mashed evenly. So it absorbs juices and spices from the salad better.
- Cut tomatoes, celery and lettuce into small pieces. Chop the parsley and green onions.
- Combine greens, sprouts, pumpkin seeds, tomatoes and chickpeas in a bowl and season with lemon juice, olive oil and spices. Enjoy your salad!
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