Archive for ‘Salads’


Roasted Chickpeas

I first found roasted chickpeas (aka garbanzo beans) last year and, although I really enjoyed them, after a couple of batches, I forgot about them….until a few months ago.  I was reading the newest issue of “Whole Living” magazine, and ran across a recipe for honey-sesame candied chickpeas.  Needless to say, my mouth was immediately watering.  A combination of the little honey- sesame stick candies with the crunchy wholesomeness of chickpeas– I’ll take it.

It took me a couple of batches and adjustments to make this recipe work, but when it did, the results were great.  These are a great alternative to chips or nuts at a party (especially if you have guests with nut allergies on the invite list) and they are healthy to boot.  The chickpeas are high in protein and fiber and at 270 calories per cup, you can have quite a few before worrying about the caloric impact. Note: these make a cute hostess gift when wrapped in a decorative tin and tied in a pretty kitchen towel or with cute twine.


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Cannellini Bean “Pesto”

Healthy, flavorful sandwich spreads can double as a quick and easy appetizer or snack are a mainstay for me so I’m always on the lookout for different flavor combos to spice things up.

I was lucky enough to stumble upon this recipe for a pesto-flavored bean spread on the Om. Nom. Run. blog earlier this month and I’ve made it numerous times in just the past few weeks. It’s amazing how much it tastes like pesto without all the fat from the cheese and this recipe calls for a just a fraction of the oil normal pesto requires.

If there’s no kale in the fridge, I use whatever greens I have on hand or in my mini-garden. I’ve eaten it on toast, pita, with red pepper strips and even in a veggie wrap during a hike.  It takes just minutes to whip up and stores well in the fridge for a few days– if it lasts that long.  To spice up the presentation, top the dip with a few toasted pine nuts or a drizzle of olive oil and a sprig of fresh basil.

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Lunchtime Mango-Red Pepper Salad

Spring has definitely sprung in Colorado. Wait, that feels like a lie… really we’ve skipped over spring and are diving head first into summer!

As the heat settles in the flowers bloom, my body switches from craving soups and hearty casseroles to wanting lighter fare like salads and sandwiches.

This mango salad goes perfectly with this new weather. It’s a little sweet and a little “citrussy” while the jalapeno adds a bit of a zing. And, after eating an entire bowl of this salad, you’ll still be up for a post-lunch run. I suggest doubling this salad because you WILL want leftovers. If you add a few more jalapeno peppers and make the dice of the ingredients smaller, this salad lends itself easily to becoming a mango salsa to pair with chips or as a topper for fish (fresh off the grill, of course).

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