Chickpeas in a sweet mustard dressing
Yeahhh the sun is back and unfortunately so is Isabella’s cold so today is stay at home day for all of us. I have to admit that I feel so lucky that A. I can stay home with my kids when they’re sick and B that I love being with my kids. Sure they drive me crazy sometimes but 100% I love being with them all the timeJ
Like I said before I love really filling salads so I will usually prepare a really large salad during Noah’s first nap that way it’s easy to just take out and eat for lunch. Since beans and lentils are staple foods we eat here a lot I usually will add beans and sometimes I even get fancy and marinate them in some dressing like this one. It’s a very healthy dressing with flax seed for omega 3, dates for antioxidants and sweetness and apple cider vinegar that helps break down fats and detoxes the body.
1 cup cooked chickpeas
1 date, pitted
1/8 cup flax seed oil
1 tbsp. apple cider vinegar
½ tbsp. Dijon mustard
1 tsp. dried herbes de Provence
Black pepper to taste
Salt to taste
Combine everything except the chickpeas in a blender or food processor and mix until creamy. Combine the dressing and chickpeas and let it marinate in fridge for one hour before serving.