Vegan Freekeh & Turmeric Chickpea Salad

• Produce

  • 16 oz Chick peas
  • 3 cloves Garlic
  • 1/2 head Rainbow chard
  • 1 cup Shiitake mushrooms
  • 1 Watermelon radish

• Baking & Spices

  • 1 Celtic sea salt
  • 2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Olive oil

• Other

  • 1 cup Freekeh

Found on apolloandluna.com

Description

Ingredients

• 1 cup freekeh
• 1 cup shiitake mushrooms, chopped
• 3 cloves of garlic, diced
• half a head of rainbow chard, de-stemmed and chopped
• 16 oz of chick peas, drained, rinsed, and towel dried
• 1 watermelon radish
• celtic sea salt
• 2 tsp turmeric powder
• olive oil
• optional toppings: sunflower seeds and sunflower sprouts or avocado

Directions

• Preheat oven to 400 F
• Rinse off 1 can of chickpeas and either let air dry or pat between paper towels to remove as much moisture as possible. They will toast easier and faster if theyre completely dry.
• In a large bowl, add two diced cloves of garlic, the chickpeas, 1-2 tbsp olive oil, a generous pinch of salt, and 1-2 tsp turmeric powder.
• Mix to evenly coat the chickpeas, then lay the chickpeas flat on a parchment lined baking sheet.
• Bake for 15 minutes until slightly crispy.
• Remove from the oven, add another pinch of salt and put aside to cool off.
• In a pan over medium low heat, add olive oil and 1 diced clove of garlic.
• Once the garlic begins to turn brown, add 1 cup of chopped shiitake mushrooms.
• After about 3 minutes, the mushrooms will begin to wilt and you can add a splash of tamari sauce. Stir the mushrooms around to evenly coat with the sauce.
• Add half a bunch of chopped rainbow chard and let simmer for a few minutes. Once the chard has wilted the greens and mushrooms are done.
• Bring 2 1/2 cups water to a boil, add a pinch of salt, and then stir in 1 cup of freekeh. Lower the heat and let simmer for 20 minutes until the water is full absored. After 20 minutes, fluff and remove from heat.
• In a large bowl, mix together the freekeh, mushrooms and chard, and top with chickpeas, half a chopped watermelon radish, unsalted/raw sunflower seeds and sunflower sprouts. Feel free to add a squeeze of lemon juice, avocado, or even tahini sauce.