I’ve been very interested in vegetarian regimens lately. And even though we have "vegetable-driven weeks" without even noticing, we sometimes forget how important it is to balance a veggie dish and today I think I was more mindful of that and wanted to share.
Anyway, I made this salad for those weekdays when my calendar is full of meetings and have no time to cook. VERY batch and fridge friendly. Hope you enjoy.
1 can or organic cooked chickpeas, drained
1 cup of black lentils, cooked
1 stick of celery finely chopped
1 serrano pepper finely chopped
1/2 cup of red onion finely chopped
A bunch of parsley finely chopped
3 tbsp of goat cheese (you can totally skip this or use soft tofu instead)
Zest of 1 lime
Juice of 1 lime
3 tbsp olive oil
1 tbsp Greek yogurt, you can skip if you don't want a creamy dressing
1 tsp yellow mustard
1/2 tsp kosher salt
1/2 tsp black pepper
Use a large bowl to whisk all dressing ingredients together all at once until they form a homogeneous mixture.
Add the salad ingredients, mix together and chill for about 20-30 min. To serve, garnish with the gayest thing you can find in your kitchen, I found some celery flowers haha!
Enjoy with chips or just with a fork and a glass of OJ or your favorite low cal sparkling water.