BBQ Chickpea and Slaw Salad with Cheesy Polenta Croutons



Modified Recipe by Brewing Happiness | Serves: 3-4 (or two very hungry folks)| Time: ~20 min


Ingredients


Salad

3 cups red #cabbage, sliced into thin ribbons

2 cups #kale, de-stemmed and sliced into thin ribbons

1 cup #carrots, shredded or cut into thin rounds

1/3 cup #raisins

3 tbsp greek yoghurt

1 tbsp mayo

2 tsp lemon juice

1 tbsp fresh dill, chopped

¼ tsp turmeric

¼ tsp garlic, minced

1/2 tsp salt

Dash of pepper


Croutons (I subbed an Oregon Live recipe ingredients)

1 tube (18 oz) prepared organic #polenta

1 tbsp nutritional yeast

1 tsp salt

Dash of smoked paprika

Dash of lemon pepper


Chickpeas

1/2 tbsp EVO

1 1/2 cups #chickpeas, drained and rinsed

1/2 cup #bbq sauce


Instructions

Chop your cabbage, kale, and carrots. Combine all slaw ingredients in a large bowl and massage with your hands until the cabbage is slightly soft and everything is evenly covered. Set aside.


Heat a large skillet over medium high heat. Add 1/2 tablespoon olive oil, polenta squares, and remaining ingredients. Toss gently with a metal spatula for 3-5 minutes. You want all sides of the polenta to be golden. Then transfer to a nonstick surface.


Heat a skillet over medium high heat with 1/2 tablespoon olive oil. Once hot add in chickpeas and toss until golden, about 2-3 minutes.


Add in barbecue sauce and toss until the bbq sauce sticks to the chickpeas.


Then plate the slaw with chickpeas and polenta "croutons" on top.



What I ate and drank today

96 oz of water

2 cornbread waffles

1 banana

1 cheese and mustard sandwich

1 cup of mango soup

Slaw salad

1 diet ginger ale


Exercise

~5 miles of walking

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