Month: April 2014

Tofu Rancheros

Tofu Rancheros

When I first moved to the States, I was delighted to find that Breakfast is an event here. I remember marveling at the extensive menu of the greasy spoon, and the pleasant shock of having my coffee filled up an unlimited amount (upon reflection, I 

Lemon Cake with Earl Grey Glaze

Lemon Cake with Earl Grey Glaze

This week I have been left to my own devices. Kirk is away on a trip, and I have kept myself busy by taking advantage of the empty house. For me, this means watching twee British dramas (specifically Midsummer Murders), reorganizing my wardrobe, and conducting 

Carrot, Parsley & Chickpea  Salad

Carrot, Parsley & Chickpea Salad

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

The snow piles are melting, the birds are chirping, the temperatures are climbing, consequently my desire for salad is increasing. This Carrot, Parsley and Chickpea Salad is my current favourite. It is light, zesty and fresh, just perfect for Spring, plus the addition of chickpeas and pumpkin seeds make it just a little heartier.

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

I love to eat this on its own, or stuffed into a wholewheat pita. I also have a sneaky suspicion that it would be wonderful with some crumbled feta… yum! However you choose to enjoy it, I know that it will add some extra Spring brightness into your day!

 

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

Wishing you a happy Tuesday!

Carrot, Parsley & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Salad:
  • 4 large carrots
  • 1 small bunch of parsley (about two cups)
  • 1 400g/15oz tin of chickpeas (or 1½ cups cooked chickpeas)
  • ⅓ cup/40g pumpkin seeds
  • Dressing:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp ground coriander
Method
  1. Make the Salad:
  2. Peel and grate the carrots (a food processor makes this very easy)
  3. Chop the parsley finely, removing any extra long stems
  4. Toast the pumpkin seeds over medium heat in a dry pan, when they start to get brown and give off a nutty fragrance, remove from the heat
  5. Make the Dressing:
  6. Combine olive oil, vinegar and coriander and mix vigorously until combined
  7. Assemble Salad:
  8. Toss the carrots, parsley, chickpeas, pumpkin seeds and dressing together in a bowl

 

Dark Chocolate, Cherry & Walnut Breakfast Bars

Dark Chocolate, Cherry & Walnut Breakfast Bars

Last month I decided to commit to a vegan diet for six weeks. Fun, right?! From time to time I like to conduct mini-experiments on myself like this. Two years ago I gave up caffeine, that wasn’t too bad after I had got over the