Chickpea/Channa Salad aka The Meat Beater Salad

 

This salad is perfect for someone who is trying to wean off of meat – especially fish! The combination of arugula, chick peas, lime and red onion gives it a flavour that reminds me of canned tuna. Adding the sweet potato makes a great flavour combination for the salad, and when you add the quinoa it reduces the potency of the tuna-ish flavour but allows you to become quite full.

I don't eat any type of animal, and truly although many Rastafari eat fish today, I advise against it because the sea is heavily polluted, and like any other type of flesh, fish carry worms which then inhabit the hueman body.

To make the Meat Beater Salad you will need:

3 tomatoes cubed

1 big cucumber cubed

1 handful (6-7) arugula/rocket leaves shredded

3-4 pakchoi leaves or 1 small head shredded

1-2 big leaves kale shredded

1 stalk celery finely chopped

1 pimento finely chopped

1 small piece of red onion finely chopped

½ cup chickpeas 

Toppings:

Sprinkle pumpkin seeds  and grated coconut

Sweet n Sour Dressing:

Drizzles of Agave nectar (or honey if you wish)

Half lime freshly squeezed

Couple dashes of seasoning salt or pink salt

Add ingredients directly onto salad and mix into salad

Other options to make a heavier meal out of this a salad: ½ cup cooked quinoa or 1 small sweet potato.

I eat this salad regularly, a few times a week, Not because I crave fish, as I haven't had it in ten years, but because it is just to full of flavour and contains basic ingredients that I always have at home. It's my go-to salad! It is safe for the womb and wont induce cramps as well.  I really love it and I hope you all will too!

 Here is a variation with Roland's Three Continent Blend of rice and quinoa:

Plain version without grains or sweet potato:

Chick Pea and Veggie Stir-Fry

This stir fry can go with anything whether it be brown, wild or black rice, quinoa, millet or oven baked potatoes. I love putting some cashew cheese in this recipe as well, it adds a real pop of flavour!

You will need

! cup chick peas (precooked)
2 tomatoes
¼ eggplant
2 florets of cauliflower
3 florets of broccoli
1 or 2 leaves kale
¼ sweet pepper
1 small onion
1 clove garlic
2 pimento peppers
1 leaf shadon beni
4 chive leaves

Method:

Finely chop onion, garlic, pimento, chives and shadon beni.

Place in the frying or stir fry pan and set aside.

Chop kale, sweet pepper and cube tomatoes. Set aside them aside in a bowl.

Slice the eggplant in thin circles and then cut it into tiny squares doing it like a tictactoe board, about five lines going across and five lines going down. Add this to the frying pan.

Finely chop the cauliflower and broccoli as well.

Put some oil in the fry pan and heat up the fresh seasonings and the eggplant for about two minutes making sure they have cooked. Doing this with the eggplant gives it a great flavour.

Add the cauliflower, broccoli, tomatoes and precooked channa to the pan and stir-fry for two minutes. Sprinkle the food with Braggs liquid aminos, ground turmeric, cumin, garlic, mustard, Italian seasoning. Then add the sweet pepper and kale and mix it all in. Turn off.

Serve with your side dish or eat as is!

Have a great dinner or lunch with this one!

Ila