Chickpeas feature in the MyMT™ Kitchen for a reason – they are high in calcium, magnesium and potassium – all minerals that help our nerves, muscles and sleep quality during our menopause transition. ARound 1 cup of cooked chickpeas supplies you with 80mg of calcium – with a total of 1200mg to reach each day, this wonderful Cashew Thai Chickpea Salad needs to me on your midlife menu.
Commonly known as the Garbanzo bean, chickpeas are both a vegetable and a protein. I try to buy organic cans of chickpea, simply because I’m not great at soaking them overnight, but I always rinse them and for this recipe, pan fry them as well.
The other reason that Chickpeas feature in the MyMT™ Food Guide, are that they are low on the glycemic index and high in fibre. Over the past 50 years, fibre has been stripped from foods as manufacturing moved towards processed foods that sit on a supermarket shelf. But dietary fibre is the most important food for our health, because it helps to remove waste from our body. Vegetables and legumes, which are what chickpeas are, add to the fibre content of the bowel.
Then there is the fact that chickpeas help to balance out your blood sugar levels. You’ve heard me talk about a low GI diet before, and this means that they don’t tend to make your blood sugar spike. In terms of sleep quality and duration, as well as hot flush management, and weight loss, this is an important aspect of your menopause symptom relief. And if you have pre-diabetes or diabetes, or you are gluten-free, then it’s important to add chickpeas to your menu for this very reason. Bon appetit.
The MyMT™ KITCHEN: Cashew Thai Chickpea Salad
Ingredients (makes enough for 4 people)
- 1 can of chickpeas, rinsed and drained (I like to pan fry mine for 10 minutes as well)
- 1 broccoli, very finely diced
- 2 cups shredded red cabbage
- 1 red pepper, diced
- 1/2 cup coriander
- 1 jalapeno (optional)
- To garnish: 1/2 cup roasted cashews
- For the dressing:
- 1/4 cup peanut butter
- 1 tbsp low sodium soy sauce
- 1 tbsp olive oil
- 1 tsp honey (or pure maple syrup)
- 1-2 tsp freshly grated ginger
- 1 clove of garlic, minced
- 2 tbsp warm water to thin the dressing
In a large bowl, add the finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, jalapeno and cilantro. I do like to cook my chickpeas in a pan for 10 minutes, but you are welcome to put them straight in as well.
Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, olive oil, ginger, garlic and water.
Drizzle over the salad, and top with cashews.
Recipe adapted from Ambitious Kitchen