Link Love Sunday

Link Love Sunday | Add A LittleWow, so I’m finally back after about a million years where I’ve been doing exams! It feels super good to be back blogging again so hopefully this will be more regular… hopefully! 😉

Here are my favourite links from the week, showing some of my favourite recipes and the most hilarious video I have seen.

I literally have leftover red lentils in my fridge now so I am making this incredible dip!

And serving it with this seedy raisin bread because I live for that salty sweet combo.

This orange and avocado salad looks so simple but delicious.

My body has been screaming out for raw foods recently so these will hit the spot!

Rhubarb has been my jam recently – this rhubarb and almond cake looks like utter perfection.

Corn, zucchini and sun dried tomato in a salad?! YAAAS.

100000x yes to this chickpea shawarma dip. (pictured)

This spicy peanut tofu bowl looks so nourishing.

Can we just talk about these two songs? Obsessed.

Nearly peed myself watching Gayle.
And also make sure to watch this one, this one and this one please!

Be sure to follow me on YoutubeTwitterInstagramPinterestFacebook  and bloglovin’ for all the latest updates!


Fresh Chickpea Salad

Fresh Chickpea Salad | Add A Little

Since the weather is getting so much warmer, I love dining al fresco. Like I practically eat lunch in the park whenever I can.

Fresh Chickpea Salad | Add A Little

I’ve been craving beans like a madwoman recently (probably due to my recent trip to Ethos where they had an amazing salads and a flavourful chickpea tagine!) so I’ve been making so many recipes with them!

Fresh Chickpea Salad | Add A Little
I love making salads with beans because a) they don’t go soggy and actually taste really good and even better when left in the fridge to marinade and b) They are really light and healthy so it doesn’t weigh you down on a hot summers day!

Fresh Chickpea Salad | Add A Little

Fresh Chickpea Salad vegan, gluten free, dairy free
Serves 2

I like to make this a few hours prior to making it as I think the flavours really work well together. I serve it atop leaves, here I used lambs lettuce which was wonderfully sweet and tender but spinach would work, or if you’re looking for a stronger flavour, arugula would be wonderful!

1/2 can of chickpeas, drained and rinsed
Handful of cherry tomatoes, diced
1/3 cucumber, diced
1 spring onion, sliced finely
Handful of coriander (parsley would also work well)
1/2 lemon, juice and a bit of zest
Salt and pepper, to taste
Extra virgin olive oil

Make a dressing out of the lemon, salt, pepper and extra virgin olive oil in a jar and shake it up.

Pour all the ingredients in a bowl and dress with the dressing.

Serve straight away or allow to chill in the fridge for the flavours to marinade.

Fresh Chickpea Salad | Add A Little

Kale and Orange Salad

Kale and Orange Salad | Add A Little

Another summer salad recipe for you! I’ve actually already done a simple massaged kale salad recipe, but I decided I wanted to mix it up a bit and have something different!

I mean, you probably already know the multitude of reasons why you should be eating kale now. It’s got a ton of Vitamin K, A, C, calcium, iron, filled with iron and fibre and so much more. Seriously, you need to get on this bandwagon if you haven’t already!

Kale and Orange Salad | Add A Little

I made a super creamy (but vegan!) tahini dressing which is perfect with the slightly bitter leaves of the kale and the orange segments really lift the dish and make it summery and the juice makes it sweet and delicious!
I also added chickpeas on top just for some protein and fibre to keep me full, but it’s still great without and you can serve it as a side salad. I also think it would taste great with some roasted almonds for some crunch!

Hope you have a wonderful day!

Kale and Orange Salad vegan, gluten free, dairy free
Serves 1

Tahini dressing
3 or 4 handfuls of raw kale (make sure to take off the stems)
1 orange, segmented

optional: chickpeas, chicken, roasted almonds.

Massage the kale with the dressing.

Add the oranges and fold in with your fingers so they don’t break down.

Put in the fridge for an hour or two if you have time so the kale can breakdown and take in the dressing.

When serving, top with the chickpeas or roast nuts, as you don’t them to get soggy in the fridge.

Kale and Orange Salad | Add A Little