Recipe: Nourishing Three-Chick Salad
Chickweed, Chickpeas and Chicken: Sneaking this in before the chickweed is gone for the season!
You can still find it in cool, moist areas but it will soon disappear with the sun and heat. If you don’t have chickweed, don’t worry–use any greens you want.
Chickweed is a great source of vitamins and minerals, antioxidants and anti- inflammatories. It also supports skin, digestion and gut health.
Chickpeas are a superfood! 1 cup of cooked chickpeas provides 269 calories, 14.5 grams of protein, 4.25 grams of fat, and 44.9 grams of carbohydrate, and 12.5 grams from dietary fiber (over 44% of the daily recommended fiber intake). They are also loaded with antioxidants, vitamins A, E and C, folate, magnesium potassium iron and manganese
Locally sourced, naturally raised and pastured chicken is ideal. We generally cook one chicken a week as a reliable protein for multiple meals, soups and broth. Avoid conventionally produced and processed chicken if possible. See p. 27 of The Lady Farmer Guide to Slow Living for more on this!
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