Vegan Antipasto

Sometimes I crave food that has robust flavor. I want the type of food that feels like it should be reserved for a special occasion, but the occasion may be that I survived  another day. On those days, I want something that feels like a total splurge, but I don’t want to consume a gazillion empty calories. This is one of those plates and  it pairs well with a glass of wine.
Course Appetizer
Cuisine Italian

Ingredients
  

  • c organic fresh green beans, rinsed and trimmed2 c organic fresh broccoli, rinsed and chopped2 c organic fresh spinach, rinsed1 c organic chickpeas, cooked, see my recipe1/4 store-bought olive tapenade1 clove of garlic minced1/4 c dill havarti, small diced (optional)3 tsp olive oil3 tsp Italian seasoning1 tsp white wine vinegar
  • 2 c organice green beans, rinsed and trimmed
  • 2 c organice broccoli, rinsed and chopped
  • 2 c organic spinach
  • 1 c cooked organic chickpeas, link to recipe in notes
  • ¼ c store bought olive tapenade
  • ¼ c dill havarti or a vegan cheese, diced into small cubes
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 3 tsp Italian Recipe, link to recipe in notes
  • 1 tsp white wine vinegar

Instructions
 

  • Dry green beans and broccoli if they are still wet. Place green beans in a small bowl. Add 1 tbsp olive oil and 1.5 tsp Italian seasoning. Coat green beans in oil and seasoning. Place them in air fryer at 350 degrees and cook for approximately 4 minutes and then turn and cook for a few more minutes, if needed.
  • Place the broccoli in the same small bowl you used for the green beans, add 1 tbsp olive oil and 1.5 tsp Italian seasoning. Toss the broccoli, until oil and seasoning is evenly distributed. Place broccoli in air fryer at 350 degrees and cook for 4 minutes and then turn. Cook for a few more minutes, if needed. I squeeze the broccoli and greens beans into my air fryer and cook them simultaneously to save time. If you do have an air fryer you can roast veggies in the oven at 350 degrees on a single baking tray, following the same recommended cooking time.
  • While veggies are cooking, Drain the chickpeas. Dry the chickpeas off a bit with a clean dish towel, Place them in a bowl with 1 tsp olive oil, white vinegar and garlic. Mix well. Add the olive tapenade to the dressed chickpeas.  Let them marinate as you chop the spinach and the cheese (if using). Add the chopped spinach and cheese to the chickpeas.
  • Arrange green beans, broccoli, and chickpea olive salad on a plate. Sit down, take a deep breath and then dig in! Enjoy!

Notes

This antipasto can be added to a traditional charcuterie or antipasto, made of meats and cheese. The fiber will gently neutralize the effects of all that sodium. It will aid your body in digesting the meat and dairy. It will slow the glycemic load allowing you to drink wine and not wake up with a headache, the next day and ease resulting hot flashes. After a certain age, it seems that if a woman drinks a glass of wine she gets an obligatory hot flash, eating fiber and protein when consuming alcohol can help.
Here is the chickpea recipe:
http://hathaheart.com/basic-chickpeas-2/
If you don’t have time to make your own chickpeas, use canned chickpeas.
I like to thinly slice a ciabatta bread. Add a smear of olive oil and a sprinkle of garlic powder then toast it in the oven to make garlic toast. I scoop the salad on to the toasted ciabatta. It’s delicious.
You can add hummus to this plate and keep it vegan/vegetarian and really satisfying. If you spread hummus on the toast first and then add the salad, you drastically increase your chances of reaching your mouth before the chickpeas roll off the toast. I speak from experience. :0)
Keyword antipasto, vegan, vegetarian