Recipe of the day: Load shedding friendly salads

As South Africa’s load shedding crisis intensifies, many of us won’t simply have the privilege to cook. But, with that being said, there are some quick tasty salads you can whip up for lunch and dinner when the stove doesn’t work.

The prep work for salads are quite easy, particularly if you are working with already-cooked ingredients or easy-to-eat raw ingredients.  

There are plenty of proteins such as beans, lentils and chickpeas that do not need to be cooked especially when the lights are out for over four hours or more and you desperately need something to eat. 

These salad recipes are satisfying, filling and healthy, not to mention affordable – exactly what we need as living costs are rising.

Load shedding friendly salads

Chickpea salad

Ingredients:

1. 1 cup canned chickpeas, drained and rinsed
2. 1/2 lemon, squeezed
3. 1 clove garlic
4. 1 tbsps olive oil
5. 1 cup Leafy greens
6. 1 medium tomato, cubed
7. 1 small carrot, halved and sliced
8. 1/2 cup cucumber, cubed
9. 1/3 cup hummus
10. 2 tbsps sun-dried tomato paste
11. Sprinkle broccoli microgreens
12. Salt and pepper to taste

Method:

1. Coat chickpeas with olive oil, lemon, garlic, salt and pepper and mix until combined. Set aside.
2. Add leafy greens, tomato, carrot, cucumber, and chickpeas to a shallow bowl.
3. Top with hummus, pesto, micro greens and salt and pepper to taste. Enjoy

This recipe can be found on azi_booi Instagram page.

5-minute bean salad

Ingredients

• 1 can of chickpeas, drained and rinsed
• 1 can of red kidney beans, drained and rinsed
• 1 can of mixed bean medley, drained and rinsed
• 1 clove garlic, finely grated
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1/4 cup parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon lemon juice

Instructions

1. In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
2. Add in the beans, chickpeas, and parsley. Toss to coat.
3. Refrigerate for two hours for the best results.

This recipe can be found on lordbryonskitchen.com.

ALSO READ: Recipe of the day: Easy Mexican pasta bean salad

Recipe of the day: Load shedding friendly salads

Advertisement

• Author: azi_booi
• Prep Time: 5
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: side,salad
• Method: no cook
• Cuisine: mediterranean

Ingredients

Scale 1x2x3x

• 1 cup canned chickpeas, drained and rinsed
• 1/2 lemon, squeezed
• 1 clove garlic
• 1 tbsps olive oil
• 1 cup Leafy greens
• 1 medium tomato, cubed
• 1 small carrot, halved and sliced
• 1/2 cup cucumber, cubed
• 1/3 cup hummus
• 2 tbsps sun-dried tomato paste
• Sprinkle broccoli microgreens
• Salt and pepper to taste

Instructions

1. Coat chickpeas with olive oil, lemon, garlic, salt and pepper and mix until combined. Set aside.
2. Add leafy greens, tomato, carrot, cucumber, and chickpeas to a shallow bowl.
3. Top with hummus, pesto, micro greens and salt and pepper to taste. Enjoy