Quick & Easy Spring Meal

It’s no secret, I love to nourish my family, friends, clients, members-everyone- in all the ways! It’s not only baked into my brand, it’s in my DNA.
So, after a busy weekend, where life got so lifey I forgot to make a special treat for my dear Spring yoga members🙃!

It was 5 pm on a Wednesday and class starts at 6pm!  So I opened the fridge, checked the pantry and came up with what my friend Jess now calls, the Chicka-Boom Salad! 💥🥗

Served warm or at room temp, this complete meal (or side, or snack), is a super simple, throw it together in 30 mins kinda dish.

I hope you enjoy!

Chicka- Boom Salad

Serves 7

1 large head Cauliflower

2 cans garbanzo beans, drained and shaken dry-ish in a collander

2 tsp za’atar

2 tsp onion salt

2 tsp garlic powder

1 tsp dried aleppo chili *optional

2 cloves pressed garlic

Couple handfuls fresh spinach

1 cup very finely chopped green curly kale

plenty of olive oil

sea salt or kosher salt

fresh ground pepper

*Optional add-ons: 2 chopped scallions, feta cheese crumbled on top, fresh chopped herbs like dill, parsley and/or cilantro, squeeze of half a lemon

Instructions:

Cut cauliflower head into medium bite sized pieces and put in a mixing bowl. Drizzle olive oil over to coat, while tossing, then add zaatar, salt & pepper, keep tossing till coated. You want just enough oil to coat the veg, but not so much it pools up in the mixing bowl.

Place cut, coated veg on a parchment paper lined roasting pan- cook at 475 and  for no more than 15 mins. You want to be sure to prevent the veg from overcooking.

While roasting the cauliflower, you’ve drained and rinsed the chickpeas (garbanzos), and shaken the excess water off them. Heat a pan with a healthy drizzle of olive oil-you want to generously coat your pan. Then, toss in the beans and add the garlic and all the spices (minus the zaatar, unless you want more).  Toss the beans about in the pan, to coat with all the goodness.

Cook over high heat for about 10 mins, moving the beans around occasionally so they don’t burn. You want them to dry and crisp up a bit (hence, the high heat), but this means you gotta watch them…

Meantime… coarsely chop the spinach & finely chop the kale, then add to your salad bowl

When the cauliflower and beans are cooked, add them to your salad bowl and the heat of the mix will warm your greens and you’re ready to serve!  Make sure sprinkle salt and pepper on top and add any of the optional ingredients above.

You’re ready to enjoy in just 30 mins! 💥Chicka-BOOM!