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URL:https://www.learndesk.us/class/4952515353247744/lesson/9a40f86732d9fb9ca549e09c6ce14b8f?ref=outlook-calendar
SUMMARY:Lesson 12: Sweet Potato Chickpea Lunch
DTSTART;TZID=America/Los_Angeles:20260531T190000
DTEND;TZID=America/Los_Angeles:20260531T200000
LOCATION:https://www.learndesk.us/class/4952515353247744/lesson/9a40f86732d9fb9ca549e09c6ce14b8f?ref=outlook-calendar
DESCRIPTION: Today we made this hearty lunch from Marina's book, big brain small belly, available in ebook form on Amazon. This dish has so many ways you can customize it - follow the video to hear more.
Chickpea sweet potato salad.
Chickpea sweet potato salad.
Ingredients:
2 sweet potatoes- peeled, cubed, and steamed 1 cup dry chickpeas (soaked overnight) 1 red onion, chopped ½ avocado, chopped into cubes ½ cup fresh dill, chopped 1 Tbl. lemon juice 1 tsp. mustard seed splashes balsamic vinegar sea salt to taste sprouts of choice to top (kale, broccoli, etc.) Optional: Serve in lettuce or cabbage wraps.
Soak dry chickpeas overnight in water. Drain water and transfer chickpeas to a pot. Add 4 cups water and bring to a boil, reduce to simmer, cover and leave to cook for up to 90 minutes, until tender. Alternatively, can be cooked in a pressure cooker after soaking.
Drain beans and mix all ingredients in a large bowl. Delicious on its own, or served on cabbage or lettuce...

https://www.learndesk.us/class/4952515353247744/lesson/9a40f86732d9fb9ca549e09c6ce14b8f?ref=outlook-calendar
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