Beetroot and chickpea salad with sautéed red cabbage

    In my previous post I promised to turn the cabbage and beets that were left from coloring the Easter eggs into a simple meal. Here it is:

      Sautéed red cabbage:

      - the  boiled red cabbage
      - extra virgin olive oil
      - salt and lots of pepper

   In a non-stick pan heat the oil then add the cabbage and the seasonings and sauté for a few minutes.

     Beetroot and chickpea salad:

     - the boiled beets
     - 1 can chickpeas, rinced
     - 1 small onion, minced
     - 1-2 garlic cloves, mashed
     - 1 handful baby spinach
     - 1 teaspoon Dijon mustard
     - 1 Tablespoon maple syrup
     - 2 Tablespoons red wine vinegar
     - 2-3 Tablespoons extra virgin olive oil
     - salt and pepper

   Place the boiled beets, chickpeas, minced onion and mashed garlic in a bowl. Prepare the dressing as follows: in a small bowl add the Dijon mustard, salt, pepper and, using a wire whisk or a spoon, stir as you add the maple syrup. When incorporated, add, while stirring continuously, the red wine vinegar and then the olive oil. Pour the dressing over the salad, stir then add the baby spinach and toss gently.

    In order to round out the meal, I pan- fried tofu that I had previously cut into sticks and the combination was delicious!