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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Lemon & Herb Chickpea Salad

Lemon & Herb Chickpea Salad

The Breakdown: 

Serving Size (about 4 side dishes)

  • Chickpeas (no salt added) - 1 lb. or 29 oz. can, rinsed and drained
  • Basil - 1 cup, fresh leaves
  • Dried Oregano - 1 tsp
  • Fennel Seeds - 1 tsp
  • Rubbed Sage - 1/2 tsp
  • Bay Leaves - 2 leaves
  • Rosemary - 1 sprig
  • Lemon - juice of 1
  • EVOO - 4 tbsp
  • S&P

 

How to: 

1. Rinse the chickpeas thoroughly and drain

2. Pat the chickpeas with a paper towel and remove any skins that come off while drying. If the chickpea skins stay on, do not worry - just carry on!

3. In a bowl, add a dash of salt and pour over the 4 tbsp of EVOO

4. Add the dried oregano, fennel seeds, rubbed sage, bay leaves and rosemary and mix

5. Pour over the lemon juice and add the fresh basil leaves and mix well

6. Let the ingredients marinate for 20-30 minutes and preheat oven to 475 degrees

7. Lay an oven-safe sheet pan with tinfoil, mix ingredients one more time and lay out evenly

8. Place in oven for 15-20 minutes or until chickpeas have lightly browned and become slightly crispy

9. Remove bay leaves and transfer to bowl

10. Mix once more and add salt and pepper to taste

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