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Garbanzo Beans and Lemon Vinaigrette with Ground Flax Seeds

19 Jul

Garbanzo Beans and Lemon Vinaigrette with Ground Flax Seeds

I’ve been revising my salad dressings to be more nutritious and making the dressing stick to the salad ingredients instead of sinking to the bottom of the bowl after tossing the salad. The addition of the ground flax seeds thickens the dressing which helps to keep on the salad ingredients coated with the dressing.

As a relatively new vegan (almost 3 years) I’m always trying to include more plant protein in my food. Garbanzo beans and flax seeds both have more protein than other kinds of beans and seeds.

I prepared the salad dressing first and let it sit in the bowl while I prepared the following salad ingredients in a bowl. Following this order allows the flax seed to thicken the dressing.

Vegan Salad with Lemon Vinaigrette with Flax Seeds    ©2015 Afroditi Katsikiis

Vegan Salad ©2015 Afroditi Katsikis

Vegan Lemon Vinaigrette with Ground Flax seeds 

½     cup olive oil

3      Tbsp. fresh squeezed lemon juice

1       Tbsp. red wine vinegar

3      garlic cloves, finely diced

1      tsp. dried oregano

¼    tsp. fresh ground pepper

1.5  Tbsp. ground flax seeds

Put all the ingredients in a bowl and whip them up using a whisk. Let sit for 5 minutes before using it. Give it a few whisks just before putting on the salad. I used less than 1/8 cup dressing on this salad.


3  large leaves of romaine lettuce leaves torn into bite sized pieces, do NOT cut with a knife

1  large tomato cut into bite–sized pieces

3  thin slices of sweet onion, cut in half

1  cup of home cooked garbanzo beans

2  tablespoons of chopped parsley

Place all the ingredients in a bowl large enough to toss the salad with dressing. Two to three tablespoons was enough for me. The salad recipe makes enough for one person as a main dish but probably enough for two or three people as a side dish.

Half way through eating this salad I remembered half an avocado left in the fridge from yesterday. Too late to take another photo and if it’s not in the photo how can I put it in the salad recipe? These are other ingredients I wished I had available today: roasted sweet peppers, kalamata olives, sliced almonds, or possibly some fire roasted eggplant.  


 ©2015 afroditi katsikis

Tahini Sauce

21 Nov

Tahini Sauce

Tahini Paste is made from sesame seeds which are ground up.  This Tahini Sauce recipe can be thinned down with water and drizzled over your favorite steamed vegetable – my favorite is to drizzle it on asparagus and broccoli.  Or use it as a dressing for fava beans or garbanzo beans with some chopped parsely.

Magnified image of white sesame seeds

Magnified image of white sesame seeds (Photo credit: Wikipedia)

1 cup (240 ml) tahini paste sesame seed paste
1 Tablespoon sesame oil
¼ cup extra virgin olive oil
1/2 cup to 1 cup water**
3/4 cup lemon juice
2 to 3 cloves garlic, finely minced or extruded through a garlic press
1 to 1 1/2 teaspoons salt**
1/4 teaspoon ground cumin
pepper to taste – (fine ground best)

Place all ingredients in a bowl and mix with a whisk for a couple of minutes. Use it as salad dressing, dip for raw vegetables, spread for sandwich or the dressing for garbanzo or fava bean salad.

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