Today we’re serving up more salad and this time we’re bringing out the big guns – potatoes, lentils, and yes, more veggies! A great source of iron, from the lentils and pumpkin seeds, which is more easily absorbed thanks to the vitamin C in the bell peppers and lemon juice (in the Goddess Dressing). The potatoes and chickpeas make this salad extra hearty, while the dressing and hummus add a rich flavor and creamy texture.
MIDDLE EASTERN SALAD
Vegan, dairy free, gluten free
Recipe by Jentry Lee Hull
Yields 1 large (serves between 2-4)
You will need: 1 mixing bowl, 2 baking sheets, parchment paper, a knife
INGREDIENTS
- 1 lb. fingerling potatoes, roasted
- 1 lb. Brussels sprouts, roasted
- 1 bell pepper, roasted
- olive oil or avocado oil, for roasted veggies
- salt
- pepper
- 2 cups cooked lentils (any color – green, red or black)
- 1 ½ cups cooked chickpeas
- 6 large handfuls baby greens, washed and spun dry
- Goddess Dressing
- Classic Greek Hummus
- Sprouted Pumpkin Seeds, for garnish
- fresh pomegranate seeds or dried cranberries, for garnish
- whole grain pita bread
METHOD
- Preheat oven to 400° Line two baking sheets with parchment paper.
- Wash and scrub potatoes. Pat dry and slice in half lengthwise.
- Toss in a large mixing bowl with salt and pepper. Add a small drizzle of oil, if desired (it’s not necessary for browning). Place, face down, onto lined baking sheet and roast at 400°F for 25-30 minutes, or until edges are crispy and golden brown.
- Wash and trim Brussels sprouts. Cut stems and slice in quarters, lengthwise. Break apart leaves and add to a large bowl.
- Seed and slice bell peppers. Add to mixing bowl with Brussels sprouts. Toss with salt, pepper and oil (optional). Transfer to the second lined baking sheet and roast at 400°F for 12-18 minutes, or until peppers are tender and Brussels are crisp.
- Meanwhile, cook lentils according to package directions.
- Cook chickpeas or rinse and drain 1 can of cooked chickpeas.
- Prepare Goddess Dressing and Classic Greek Hummus.
- Warm pita bread in the oven for a few minutes.
- Add washed baby greens to a large mixing bowl. Toss with dressing.
- Plate salad with lentils, chickpeas, roasted potatoes, roasted Brussels Sprouts and bell pepper mixture, and hummus. Top with pumpkin seeds, pomegranate seeds or cranberries and enjoy with warm pita bread.
- Enjoy!
Thrive on,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 11/5/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – Double Down Saturday
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – AMRAP Saturday