Garbanzo Crumble & Cucumber Avocado Salad

My husband and I have decided to go as raw as possible this month and already we can feel the difference. I admit that I could never go 100% raw because it is just too extreme for my body but 90-95% is totally doable, especially with summer coming up. I have been trying to keep our dinners as interesting as possible, playing with different recipes. Here is one protein-rich topping and a fun salad that we have been adding to our salads, raw pasta, lettuce tacos and dipping with the raw chips. They are so filling and tasty!

With the garbanzo topping it literally takes about 2 minutes to make and requires no cooking. The only preparation is to buy the dry raw garbanzo beans and soak in water for about 8 hours ahead of time until soft all the way through. The cucumber salad is mostly raw but we absolutely love grilled red bell peppers & tomatoes which makes a tasty addition to the salad.

Try these out and then tomorrow is a simple & delicious raw apple pie and sushi – we had them for dinner last night and loved them!!

Garbanzo Crumble Topping:

Ingredients:

2 cups raw soaked garbanzo beans
2-3 large garlic cloves
1 tsp Celtic Sea Salt or Himalayan Salt - more or less to taste
1/2 cup fresh cilantro
2 Tbsp cold pressed olive oil

Directions:

Place the ingredients in a food processor and pulse chop 5 seconds at a time checking the mixture to make sure you don’t completely puree it as with humus. Consistency should be fairly chunky and crumbly. That’s it!

Cucumber Avocado Salad

Ingredients:

4 small cucumbers (I used the organic Persian cucumbers that are seedless), cut in half lengthwise & then sliced into thin-medium slices
2 Red bell peppers sliced thin into strips lengthwise
1 Roma tomato sliced thin into strips lengthwise
Raw Kalamata Olives if you can find them or regular Greek olives are fine
1/3 of a red onion finely minced
1 1/2 cups of fresh arugula chopped
Corn cut off of 1 ear of corn
1 ripe avocado sliced and diced
Goat feta or raw goat cheese
Few splashes of balsamic vinegar and/or lemon juice
Celtic or Himalayan salt to taste
1 tsp Coconut Aminos (optional)
minced fresh garlic, optional
2-3 Tbsp cold pressed olive oil
pepper to taste

Directions:

Preheat the oven to 425 degrees
Toss the sliced bell peppers and tomato in some olive oil and Celtic/Himalayan salt and lay on a baking sheet. Bake in the oven for about 45 minutes, flipping every 15 minutes.
Chop the remaining veggies and toss in a bowl.
When the peppers and tomatoes are done cooking toss them into the salad along with some goat feta or chopped hard raw goat cheese. Add any seasonings and serve!