Happy Monday! I hope your week is off to a great start! Ever since I started cooking for Lucía, I pay much more attention to our daily nutritional intake. The so-called power salads elevate what it was initially conceived as an starter or side dish to a main course dish in its own right. The key is to include one or two highly nutritive ingredients, such as salmon, eggs or avocados.
I realized I'd been neglecting legumes, such as lentils or chickpeas, in my diet during the past 15 years. Growing up in Spain, cocidos de lentejas o garbanzos (Spanish for lentils or chickpeas stew) were on heavy rotation in our household. I wouldn't dare to match my mother or my late grandmother's cocidos, but I find these legume-salad ideas much more attainable. Here you have three recipes I've been recreating on my own during the past months. Easy, delicious and nutritious!
Roasted chickpeas salad courtesy of Pinch Of Yum
I would love to hear, how do you like this power salad thing? Is there any particular recipe you like to stick to?
Thanks for reading!