As I have had a little trouble with my glycemic index recently I've just been having so much fun creating the biggest bowls of mixed veggies! If you like you can always do a little less and cook up some quinoa or brown rice which would go amazingly, I'm just trying to cut down the carbs a little!
Aspargus and spinach are both loaded with amazing vitamins! Asparagus is full of A, C, K and E which is great for skin and the immune system. Spinach is full of iron, magnesium and vitamin K which is good for bone health. I also discovered that mustard is quite good (just always make sure you read the label and buy the one without sugar, mine was from Biona and tastes amazing!)its full of calcium, magnesium and potassium.
The best thing about doing these salads is that I always make an extra portion of some parts, for example the chickpeas and asparagus, place them in the fridge in an airtight container and mix them with the extras I had from an another salad or just cook some quinoa/brown rice to go with it! It saves so much time :)
1-2 handful spinach
1 bunch asparagus
1/2 can (200r) chickpeas
6 cherry tomatoes
1 heaped tablespoon mustard
3 tablespoons olive oil
1 tablespoon apple cider vinegar
salt, cumin, paprika and turmeric to roast the chickpeas
sesame seeds and linseeds to sprinkle on top (for extra vitamins, protein, fibre and omega3)
preheat the oven to 180C and in an oven tray mix the chickpeas with the spices and some olive oil. Bake for about 10 mins or until they turn golden turning them every once in a while.
bring a pot of water to boil and cook the asparagus for a couple of minutes until your fork peaks through them, but without making them get too soft.
rinse the spinach and place into the bowl
cut the cherry tomatoes in half and place into the bowl
while the rest finishes, start on the vinaigrette, just ass mustard, olive oil and apple cider vinegar together in a bowl and mix until it becomes uniform and smooth.
Once the chickpeas and asparagus are ready place them into the bowl with the spinach and tomatoes, top with the mustard vinaigrette and sprinkle with the seeds!