For us guys, the word coleslaw doesn’t usually spark much excitement – but trust us, this recipe from Chef Ned Bell proves it can really kick-ass! The following dish is the perfect sidekick to burgers, ribs, and more, combining crumbled aged cheddar and a whole bunch of goodness. It’s easy, quick, and you can whip it up in bulk to pack with your lunch throughout the week.
You’re probably wondering why we’ve recommended something that sounds too good to be healthy – but this cheddar chickpea slaw is loaded with nutritious ingredients, so it’s sure to hit the spot!
Cook Time: 5 minutes
Yield: 10 to 12 servings
- 4 cups canned chickpeas
- ½ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 1 tbsp sea salt
- 1 tsp cracked black pepper
- 2 cups sliced apples
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced endive (optional)
- 1 cup crushed hazelnuts
- 2 cups shredded aged cheddar cheese
Optional: Add in a cup of green peas and edamame.
What to do:
- Rinse and slice green cabbage, endives and apples into ¼ inch thin pieces. Shred your aged cheddar cheese. Set these ingredients aside for combining at the end.
- Remove chickpeas from cans, and rinse using a strainer.
- With a spoonful of coconut oil, add chickpeas and crushed hazelnuts to a stove top pan, on medium-high heat. Stir until chickpeas are warm and hazelnuts are toasted.
- Place warm chickpeas and hazelnuts in a large bowl. Add oil, vinegar, salt and pepper. Toss to coat. Stir in fruit, cabbage, endive, and cheese; toss to coat.
This dish is best served warm and is also a fantastic recipe made ahead of time and chilled for brunch, lunch, or a simple snack on the go!
Bored of the same old ham and cheese sandwich for lunch? Guy-gourmet never looked so good as this smashed chickpea sandwich that will have all your colleagues eyeing your lunch with envy!
And guess what? Chickpeas are low in fat and high in protein, which is what all us guys need to keep our weight in control. Adding legumes like chickpeas to your packed lunches during the week will even help you lower your cholesterol and reduce your risk of type 2 diabetes.
Prep Time: 10 mins Servings: 3 sandwiches
What you need:
Pesto Chickpea Paste
- 1 cup packed basil leaves
- 1/3 cup almonds (slivered or sliced)
- 2 tbsp olive oil
- 2 tbsp water
- 1 lemon (you’ll need: 1 tsp lemon peel zest, 1 tbsp lemon juice)
- 1 tsp salt
- 2 garlic cloves
- 1 ½ cups cooked chickpeas (or a 15 ounce can)
- Whole grain bread
- 2 slices of tomato (optional)
- ½ cup of spinach (optional)
- Put all the ingredients for pesto, except for the chickpeas, into a food processor and blend until smooth. (To make lemon zest: grate the peel of a lemon, before squeezing out the juice.)
- No food processor? No problem. Just put the almonds (slivered or sliced) in a plastic bag and mash them into tiny bits with the back of a spoon. Chop the garlic and basil into small bits. Mash all of it together in a medium bowl with a fork, until it looks like a paste.
- Drain and wash the chickpeas, then mash them in a medium bowl until it becomes a chunky paste.
- Add ⅓ cup of the pesto and mix well, then taste. Add more pesto to punch up the flavour until you’re happy with the taste.
- Grab a healthy whole grain bread and build your sandwich with ingredients like tomato and spinach.
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