BBQ Chickpea and Slaw Salad with Cheesy Polenta Croutons
Healthy Slaw Salad:
- 3 cups red cabbage, sliced into thin ribbons
- 2 cups lacinato kale, de-stemmed and sliced into thin ribbons
- 1 cup carrots, shredded or cut into thin rounds
- 1/3 cup raisins
- 3 tablespoons greek yogurt
- 1 tablespoon vegan mayo
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon turmeric
- ¼ teaspoon garlic, minced
- 1/2 teaspoon salt
- ⅛ teaspoon pepper
Cheesy Polenta "Croutons":
- 1 24 oz tube of polenta, cut into 1" squares
- 1/3 cup white cheddar cheese, shredded
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 tablespoon olive oil
- 1 1/2 cups chickpeas, drained and rinsed
- 1/2 cup barbecue sauce
- Chop your cabbage, kale, and carrots. Combine all slaw ingredients in a large bowl and massage with your hands until the cabbage is slightly soft and everything is evenly covered. Set aside.
- Heat a large skillet over medium high heat. Add 1/2 tablespoon olive oil, polenta squares, salt and pepper. Toss gently with a metal spatula for 3-5 minutes. You want all sides of the polenta to be golden.
- Once golden, throw in your shredded cheese and toss until the cheese sticks to your polenta. Then transfer your polenta to a piece of parchment paper or a nonstick surface.
- Heat a clean skillet over medium high heat with 1/2 tablespoon olive oil. Once hot add in your chickpeas and toss until golden(ish) (about 2-3 minutes).
- Add in your barbecue sauce and toss until the bbq sauce sticks to the chickpeas.
- Then plate your slaw with chickpeas and polenta "croutons" on top.
- EAT UP!
I sorta made this meal a few months ago, but I made it with salmon. I called it BBQ Baked Salmon with Superfood Slaw, but I thought it was only just and fair to provide a meatless version of the dish as well. So here you have it! I replaced the salmon with chickpeas, adjusted the superfood slaw recipe a bit, and added some cheesy polenta “croutons,” ’cause DUH. *I should add a side note that the “croutons” are absolutely not the texture of croutons. Like, not even close. They are basically mushy, cheesy bites of polenta goodness. (I like that better than hard pieces of bread that break my teeth, but maybe that’s just me…) Anywhoo. I’m gonna guess that you’re gonna like this. But it’s just a wild guess.
My late grandmother, Peggy Sue, has always been one of my greatest inspirations when it comes to cooking. She was a good ‘ole southern lady who loved butter almost as much a Paula Dean. She put her heart and soul into her mashed potatoes and you could taste it. I think a lot about the dishes she made and the command she had over her kitchen. And in so many ways I want to be like her. But in so many ways I want to change the legacy. Change the story of health. ‘Cause I love making soul food into something that nurtures both the body and the soul. (Not just the soul.)
I truly believe it’s never too late to start taking steps to health-ier. I don’t think anyone is too old, or too young to start a journey – to take a closer look at the effect they are having on their body and make some small changes. I mean, why not take soul food and approach it in a new way? So that’s what we have here… the coleslaw you know and love zested up a bit, along with a meatless bbq option, and some cheesy grits turned into “croutons!” YES PLESE. Soul food that feeds your body and your soul! YAY. So today all I can hope is that you take care of your soul AND your body. Do something good for you. It’s never too late to start.