|2 servings||calories per servings 630||protein serving 25 g||carbs per serving 54 g||total fat per serving 38 g|
By combining chickpeas, roasted root vegetables, and crisp celery in a rich, zesty sauce, you get a dish that’s tasty and as refreshing as it is satisfying. With the help of omega-3 rich flaxseed meal, buttermilk, which is lower in fat that regular milk (sounds backwards, right?), becomes a creamy base for a dressing seasoned with fresh herbs and a touch of honey. Almonds - toasted for more depth of flavor - add a nice crunch in between bites of this protein-packed meal, which is crowned with a perfectly soft-boiled farm egg.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||16 g|
• Heat oven to 400 °F.
• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water.
• In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
MISE EN PLACE
• Quarter turnip.
• Cut carrot into bite-size pieces.
• Cut onion whites into 1-inch pieces. Thinly slice greens.
• Thinly slice celery.
• Pick and chop dill fronds.
• Rinse and drain chickpeas.
• On a baking sheet, toss together turnip, carrot, onion whites, 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Roast in oven until turnip and carrot are tender, 12-15 minutes.
While vegetables roast:
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes.
• Use spoon to transfer eggs to ice bath. Let cool.
While eggs cook:
•In a bowl, whisk together buttermilk, flaxseed meal, 1 tablespoon olive oil, vinegar and honey.
• Fold in dill and onion greens. Taste and adjust seasoning as desired.
• Toss roasted vegetables and chickpeas in buttermilk dressing.
• Add almonds to baking sheet. Toast in oven until lightly golden, about 3 minutes.
While almonds toast:
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell.
• Halve eggs lengthwise. Season to taste with kosher salt and pepper.
• Divide chickpea salad between 2 plates.
• Top salad with egg, celery and almonds. Enjoy!
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.Learn More...