If you are scratching your head wondering how to wow your family at this year’s Christmas party, stop pondering, there’s a solution! Our favourite plant-eating foodie, Dané Vermeulen, has a fun and festive summer salad up her sleeve. She shares her quick and easy recipe for a plant protein-loaded sparkly vegan salad inspired by a Christmas tree.
A simple, yet mouth-watering salad is always a winner in our books. Leave the gifts for Santa and let this salad recipe bring a whole lot of cheer to the year-end festivities.
“For this festive season, I knew I had to create a fun, easy and tasty recipe that would bring joy to my home,” she says.
Bring smiles to the table
We all know it has been a tough couple of years and one thing that always seems to cheer us up is good food. This fun, festive salad packs a flavourful punch and is loaded with chickpeas. This small but mighty plant-based protein falls under the legume family which means they are like meat in nutrients – but with a lower iron content and with no saturated fat.
Legumes are full of antioxidants that prevent cell damage and ageing. This according to Paarl-based nutritionist Lynne MacCallum who says, “Traditionally and culturally meat has always been associated with being a good protein source. But in recent years the production costs have risen and with mass farming practices there is a move towards more sustainable and health-conscious (protein) options. This is where plant-based proteins such as legumes can now shine.”
Drizzle with Vermeulen’s step-by step-recipe for a honey, mustard and lemon vinaigrette.
Not only does it take less than five minutes to prepare, it also makes a fabulous and healthy dressing for any salad. The honey adds a touch of sweetness while the mustard adds a spicy, pungent flavour.
Watch the video for this fun and beautiful salad, and see the recipe below. Merry Christmas!
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- 1 can of chickpeas
- 3 tablespoons of chicken braai masala spice
- 1/2 bag of lettuce
- 1 cup of gooseberries
- 1/2 cup of pomegranate kernels
- 1 medium sized cucumber
- 1 punnet of cherry tomatoes
- Edible glitter
- Olive oil
- 1/2 lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon vegan mayonnaise
- 1 tablespoon honey
- 1/2 lemon juice
- Pre-heat your oven to 200 degrees C.
- Drain the can of chickpeas and rinse it with water. Empty into a bowl and add your chicken braai masala spice, lemon juice, salt, pepper and olive oil.
- Give it a good stir, until everything is coated evenly.
- Place your chickpeas in an oven tray, space it out evenly and place it in the oven for 20 min.
- Cut the cucumber in slices and use a small star shaped cookie cutter to cut the slices into star shaped pieces.
- Place the cut-outs in a bowl and coat with glitter. Mix well and set aside.
- Place the cherry tomatoes in a separate bowl, coat it with glitter and mix it well. Repeat the same process for the gooseberries.
- , add the Dijon mustard, vegan mayo, honey, lemon juice, salt and pepper into a bowl and whisk until creamy. Add the glitter to the vinaigrette and mix well.
- Remove the chickpeas from the oven after 20 min.
- Loosen them from the tray and place it back in the oven for 3 min on the grill setting. Remove the chickpeas from the oven when golden brown and crispy.
- the salad, place a bed of lettuce leaves at the bottom of your salad bowl.
- Add the cucumber cut-outs, cherry tomatoes, gooseberries, chickpeas, pomegranate kernels and the vinaigrette. Top the salad off with microgreens. Enjoy!