Once a week I get to prepare and serve snack to some wonderful kids at an after-school program in my neighbourhood. I have to admit it was a bit of a challenge at first trying to make healthy yet appealing food for 25 kids who, for the most part, are not used to trying different flavors (herbs, spices etc). Many of these kids come from lower income families and/or are not exposed to many healthy options or different varieties of fruits and vegetables local and fresh to us in Ontario.
After a few failed attempts at perhaps trying to combine too many new flavours at once, I think I have figured out the right balance of flavor and nutrition!! There is no better reward as a healthy chef than having all your kids line-up for seconds of the snack you made, consisting of tons of veggies, fruit, fibre, protein….and best of all – NO additives, preservatives or refined sugars! Now that is what I call SUCCESS!!
Here is one of those snacks. This is a salad that I made for them a few weeks back and it was a big hit, with the kids, staff …and me alike!
Give it a try.. enjoy 🙂
Lemony garlic chickpea & grape salad
Ingredients:
- 2 cups red grapes, sliced in half if large
- 2 large cans of chickpeas, (or/and other legumes like navy or black beans) rinsed and drained
- 3 celery stalks diced 1/4 inch
- 1/4 cup red onion, finely diced
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tablespoons white wine vinegar (or champagne vinegar)
- 2 garlic cloves, minced
- salt and pepper, to taste
Directions:
- Mix first 5 ingredients in a large bowl.
- Whisk remaining ingredients in a small bowl.
- Combine dressing with salad, and stir again before serving.
- Best served at room temperature.
Servings: 8
