Lainie's 3-2-1s: Smashed Chickpea & Marinated Artichoke Salad, Grandma's Cabbage Soup, Stuffed Pepper Stew January 26th-February 1st
Hi friends! I’m excited to get back to sharing recipes with you this week. I had the chance to cook with my grandma again, and she shared some of her favorite weekly staples with us.
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Smashed Chickpea & Marinated Artichoke Salad
* Grandma’s Cabbage Soup
* Stuffed Pepper Stew
2 Tips
* Rainbow Fuel for Your Microbiome
* Practicing ‘Non-Sleep Deep Rest’
1 Drink or Dessert
* Banana Peanut Butter Oat Bars
Three Meal-Prep Friendly Recipes
Smashed Chickpea & Marinated Artichoke Salad
My grandmother's love for chickpeas has deepened my own appreciation for them over the years. As a vegetarian, she has countless delicious chickpea recipes, and I have enjoyed this particular one since I was a child!
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Servings: 5-6
Notes: High protein, Gluten Free, High Fiber. Enjoy for up to 5 days in the fridge.
Ingredients
1 can chickpeas (rinsed and drained)
3/4 cup marinated grilled artichokes (chopped finely)
1/4 cup Kalamata olives (chopped)
1 tbsp Dijon mustard
2 tbsp tahini
1/4 cup white or red onion (chopped)
1 tsp apple cider vinegar
1 tsp pure maple syrup
salt & pepper, to taste
Instructions
Place the chickpeas in a large mixing bowl and mash them with a potato masher or back of a fork until mostly smooth, leaving a few chunks for texture.
Add the marinated artichokes, olives, mustard, tahini, onion, apple cider vinegar, maple syrup and a pinch of salt and pepper to the bowl. Mix everything together until fully combined, adjusting seasoning to taste.
Serve with your favorite crackers, as a topping for a leafy green salad, or on toasted sourdough with a garnish of fresh micro greens.
Grandma’s Cabbage Soup
This nourishing soup recipe is packed with vegetables and protein! It's a fiber and protein-packed soup, perfect for cold days, and easy to prepare.
