Purple Cabbage—CHickpea tostada
Serves ~2-3 people
Ingredients:
2-3 whole wheat tortilla
1/2 large red onion, chopped
1/4 red cabbage, chopped (or ~2 cups)
1 can of chickpeas (garbanzo), drained
1 cup frozen peas or 1 can of peas
1/2 tsp garlic salt
1/2 tsp garlic powder
Sriracha sauce
1-2 TBSP olive oil
Instructions:
In a medium-large skillet on med-high heat, sauté the chickpeas, red onion, and frozen peas with olive oil and all seasonings.
Once onion is tender and chickpeas begin to brown, add in red cabbage and sauté until semi-soft (you still want some crunch to the cabbage).
Toast the whole wheat tortillas until crispy and add the sautéed mixture on top with a drizzle of sriracha sauce.
Lemon tuna salad
Serves ~2 people
Ingredients:
1 6oz can of albacore tuna in water
1/2 lemon, squeezed
1/4 cup sunflower seeds
1/4 cup chopped red onion
1/2 cup sliced cherry tomatoes
2 cups mixed greens
1/4 cup pitted Kalamata olives
Optional: 1/4 cup herbed feta cheese
1 TBSP extra virgin olive oil
Instructions:
In a medium-large mixing bowl, mix all ingredients using the lemon juice and olive oil as the dressing.
Pair with toasted French bread and fruit of choice for a balanced meal!
quick Bean and Feta Cheese Salad
Serves ~2 people
Ingredients:
1 can white Northern beans/ Cannellini beans, drained and rinsed
2 TBSP extra virgin olive oil
1/2 lemon, squeezed
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 cup herbed or plain feta cheese
Instructions:
Mix all ingredients in a bowl
Serve with cold vegetables, crackers or toast, and fruit for a balanced meal