Curried Carrot Apple Soup
Purple Cabbage Salad with Parmesan and Chickpeas
When it comes to eating for blood sugar stability, incorporating a combination of fiber rich carbohydrates, non-starchy vegetables, lean proteins and healthy fats is key. We call this concept the “Balanced Plate,” a simple and sustainable approach to building healthy meals without focusing on the elimination of any one macronutrient group. Eating in this way helps to blunt blood sugar spikes and prevent crashes, leading to more stable glucose levels and optimal metabolic health. This colorful, hearty and entirely easy salad incorporates all four aspects of the balanced plate.
Serves 4-6
Salad Ingredients
1 small-to-medium head of purple cabbage, shredded or thinly sliced
1 can chickpeas, drained and well-rinsed
2 tablespoons avocado oil
½ teaspoon sea salt
a few grinds of fresh black pepper
1 cup shaved parmesan cheese
Dressing Ingredients
½ cup olive oil
2 tablespoons yellow miso paste
1 lemon, juiced
2 cloves garlic, minced
Salt and pepper, to taste
Directions
Preheat oven to 425°F
Place shredded or sliced cabbage in a large serving bowl, gently massage with clean hands to soften and set aside.
Spread a single layer of chickpeas on a parchment-lined baking sheet, drizzle with oil, season with salt and pepper and roast for 25-30 minutes, stirring occasionally, until golden and crispy. Set aside to cool.
While chickpeas roast, combine all dressing ingredients in a jar and shake well to combine. Toss dressing with cabbage.
Once cooled, add chickpeas to cabbage mixture and top with parmesan.
This salad keeps exceptionally well in the refrigerator, thanks to the hearty nature of the cabbage. Enjoy!
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