It’s not Paleo but it’s part of my ‘Free From’ life! Delicious and fresh, this chickpea and kale salad makes a great addition to your family’s meal time!
So let’s just take a minute to chat about legumes and Paleo for a second. They don’t really go together now, do they? Well, why? Click on this article which explains a bit more – with an infographic that simplifies things a bit. I have to admit, the outright ‘condemnation’ of legumes worries me a bit, but that’s because I love Paleo and I love legumes! I do cut them out for the most part but sometimes, for variety, I do have the odd bit of hummus or a yummy bean soup … and this amazing chickpea & kale salad!
For the vegan/vegetarian REBOOTers reading this, legumes are allowed as a protein source but for the rest of us, legumes are out. I did explain briefly in today’s newsletter about proteins that have a high biological value vs those that have a low biological value so I’m not going to get into that here, but animal based proteins would trump plant based. That doesn’t mean that chickpeas aren’t good, you would just need to eat a lot more of them to get the protein equivalent from a steak, for example. But I digress … So this would not be something I’d eat whilst REBOOTing, but as part of my ‘Free From’ life, where I’m not restrictive or overthinking, this works just fine. I don’t react badly to chickpeas (bloating etc) so I’m happy to include them in my diet. You would of course need to see how they work for you after eliminating them to make sure they don’t cause the issues spoken of in the article above.
But let’s look on the bright side for a minute too. How about what’s good about chickpeas? Apart from how delicious they taste, that is 😉
Well, who are we to believe!? It’s all very confusing really because the opinions are so varied. How I like to go about things is to read both sides, decide what works best for me, and then move on. Keeping it simple is my motto – for food, and for life!
Recipe for Chickpea & Kale Salad
What you need
400g can chickpeas (about 250g drained if soaking your own)
1/2 small onion, chopped
1/2 cup chopped cucumber
1 chopped tomato, seeds removed
1/3 cup finely chopped celery
1/2 cup chopped kale
1 tsp ground turmeric
1 tsp ground cumin
Juice of 1/2 lemon
1/2 tsp dried origanum
Pinch of salt to taste
2 tbsp extra virgin olive oil
What you need to do
1. Combine all the veggie ingredients in a mixing bowl.
2. Mix the dressing ingredients together in a small jug/bowl, pour over the chickpea mix, combine well.
3. Refrigerate for about an hour or two before serving (if you have patience!).
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