one can garbanzo beans, drained and rinsed
Tbsp whole grain mustard
Tbsp apple cider vinegar plus extra to drizzle
Tbsp liquid aminos
1 celery stalk diced
Heaping handful parsley
salt and pepper
quarter head of purple cabbage, thinly sliced
apple sweetened dried cranberries for garnish
Put your sliced cabbage in a bowl and drizzle with apple cider vinegar and toss with salt and pepper. Add all other ingredients to your blender and pulse until chopped but not totally smooth. Pile your chickpea salad high on your cabbage and top with cranberries.
This would lend itself perfectly to a jar salad on the go as the cabbage won't get soggy or squished and will just taste better sitting in some salt and vinegar 👅 This meal was inspired by Clean Food, Dirty Girl. I am currently obsessed with the ease of eating well and enjoying cooking again now that it is all a no-brainer (recipes, grocery list, and batch cooking methods provided weekly! 😱👌).
I love the generous parsley in this. This easily dismissed Herb is a power house for UTI's, kidney stones, edema/limb swelling, cystitis/bladder inflammation, heart disease and cancer prevention! I love love love recipes that emphasize this brilliant,simply delicious green! I added extra because I always need more.. who wouldn't??
The other star of this show is the red cabbage! Tasty and crunchy, of course, but packed with nutrients like cancer fighting Polyphenols, vitamins A and C, essential for immunity and vitamin K, important for bones, along with minerals potassium helping with blood pressure and regulating heart beat and trace mineral manganese, important to convert carbohydrates, fats and proteins into usable energy for cells.