| # of servings: 4 | Soak Time: Overnight (optional) |
| Preparation Time: 10 mins | Cook Time: 5+35 mins (optional) |
This colorful salad is not only pleasing to the eye but satiating and invigorating as well. Bursting with fresh flavors and ingredients, this is a perfect resort for anyone! It can be served as a side or enjoyed as an entire meal.
Ingredients:
- Cubed cucumbers - 2 cups
- Diced tomatoes - 0.5 cup
- Chopped spinach - 1 cup
- Diced bell peppers - 0.5 cup
- Oil - 1 tsp (optional)
- Garbanzo beans - 1 can (or) 1 cup cooked
- Kiwi dressing/dip - 6-8 tbsp
Method:
- Chop spinach into thin strips
- Cube the cucumbers and tomatoes
- Dice the bell peppers and roast it in a tsp of oil, if preferred. If not, could be used raw
- Rinse the garbanzo beans if using from a can. If not, can be cooked in a pressure cooker ('Bean' mode in IP. See 'tips' for extra steps)
- Spread the veggies in layers, starting with spinach, cucumbers, tomatoes, roasted bell peppers and garbanzo beans
- Top it with the Kiwi dressing/dip and serve
Tips and Tricks:
- Roasting the bell peppers adds to the taste as well as texture, rather than raw peppers
- If cooking garbanzo beans, soak 0.5 cup of beans overnight. Rinse the beans well and add 4 cups water. Add salt and a little sugar while cooking. This ensures no bland spots in the salad and brings out the natural sweetness in the beans
Pictures:
Final Outcome:
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