Toasted Cumin Seed Salad with Leeks and Garbanzos: Detox recipe 8 of 21April 30, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
Cold salad. Warm dressing. There, I’ve said it! It’s the secret to amazing meal-sized salads!
Well, at least this salad.
Which I came up with when I had cumin seeds on the brain. Somehow they’d worked their way to the front of my herb shelf, which is strange because I never use them. Staring at me every time I opened the pantry door, they inspired quietly over time until my brain sorted out what to do with them.
As my detoxers know, I believe in the power of a great dressing. Here’s one that doesn’t even require a blender.
Toasted Cumin Seed Salad with Leeks and Garbanzos
Serves 2. For a delicious twist you could try coconut oil instead of sesame.
2 leeks, washed and sliced thin
2 Tbl. unrefined sesame oil
1 bunch argula, washed and chopped
1-2 cups cooked garbanzo beans (chickpeas)
salt & pepper
4 Tbl. unrefined sesame oil
2 tsp. cumin seeds
Juice of 2 limes
In a skillet over medium-low heat, cook leeks in oil until soft and starting to brown. Add leeks to a bowl with arugula and garbanzos.
In the same skillet, make the dressing by heating oil over medium-low heat. Add cumin seeds and cook until fragrant. Remove from heat. Add lime juice and swirl pan. Pour over salad. Add salt and pepper to taste.