How To make Chick Pea Salad with Garlic Cumin Vinaigrette

MEXICAN KALE & CHICKPEA SALAD | Vegan Protein Salad Recipe | Salad for Weight Loss | Chickpea Salad

#continentaldesikitchen #mexicansalad #kalesalad #mexicanfood #saladforweightloss #saladrecipeforweightloss #chickpeasalad #chickpeasaladrecipe #weighlosstips

मेक्सिकन केल & काबुली चना सलाद

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Preparation time : 10 minutes
Cooking time : 2-3 minutes
Serves : 2 people

[INGREDIENTS]

Kale leaves
Extra virgin olive oil (2 tbsp)
Boiled chickpeas (1 cup)
Olive oil (1 tsp)
Minced garlic (2 large pods)
Salt
Pinch of turmeric powder
Roasted cumin / zeera powder (1/4 tsp)
Black pepper (1/4 tsp)
Smoked paprika (1/4 tsp)
Fresh cilantro or coriander leaves
Extra virgin olive oil (1/4 cup)
Honey (1 tbsp)
Juice of 1 lemon
Salt
Pinch of black pepper
Pinch of smoked paprika
Sliced english cucumber
Chopped tomato (1 med size)
Red, Green & Yellow Bell Peppers
Sliced onion (1 med size)

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Chickpea Salad with a Mexican Avocado & Yogurt Dressing

This Chickpea Salad with a Mexican Avocado & Yogurt Dressing is packed full of protein and the perfect summer dish. Made with Glenisk Natural 0% Fat Irish Strained Protein Yogurt, this salad is light & refreshing and the idea meal for warm summer nights, check out the chickpea salad recipe here:
__________________________________________________________
Ingredients
1 Ripe Avocado
180g Glenisk Natural Irish Strained Protein Yogurt
1 Green Chilli
1 tbsp Cumin
1 Lime
3 tbsp Water
2 Spring Onions
1 Small Red Onion
½ Cucumber or 4 Mini Cucumbers
16 Cherry Tomatoes
6 Radish
Small Bunch of Fresh Coriander

Method
1. Chop the red onion into thin slices, squeeze 1/2 the lime over the top and put aside. Chop the cherry tomatoes into halves. Use a potato peeler to shave slices of cucumber and slice the radish. Add the cherry tomatoes, radish and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.

2. Chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk Natural Irish Strained Protein Yogurt, Green Chilli, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.

3. Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.

Chickpea Salad | Garbanzo bean salad

MORE INFO⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️

INGREDIENTS:

19 oz can Chickpeas, rinsed & drained

1/2 cup diced Bell peppers

2 stalks celery, diced

1/4 - 1/2 cup chopped flat leaf parsley

2 cups chopped cucumber

2 cloves garlic, finely minced (add it to the dressing if you prefer)

1/4 cup minced red onion

About 1/2 cup halved or quartered cherry tomatoes

Salt and pepper to taste
......

????Honey Mustard Dressing

1/4 - 1/2 cup Mayonnaise

1 1/2 tablespoon honey mustard

1 1/2 tablespoon Yellow Mustard

1 1/2 tablespoon liquid honey

2 - 3 tablespoons apple cider vinegar

1/4 tsp paprika

1/4 tsp Ginger powder

1/2 teaspoon turmeric (more or less)

1/8 - 1/4 cup Olive oil

Salt and pepper to taste
......

????Honey-Citrus Dressing

1/4 cup apple cider vinegar

1 1/2 tablespoons orange juice

1 1/4 teaspoon grated orange zest

2 - 2 1/2 tablespoons liquid Honey

1/2 cup Olive oil

1/2 tsp turmeric (more or less)

salt and pepper

CHICKPEA SALAD - WITH LEMON VINAIGRETTE | EASY & HEALTHY VEGAN DINNER RECIPES | By Dinner Recipes

Chickpea Salad with Lemon Vinaigrette has the crunch of fresh vegetables mixed with chickpeas, paprika and cumin and topped with a lemon vinaigrette dressing. This makes a great side dish to any meal or healthy lunch during the week.

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???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.

▶️ RECIPE INGREDIENTS:

✅ ???? BAKING DISH: 9 X13 inches

2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)

???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)

???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste

▶️ METHOD:

Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.

✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.

Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.

PRE-HEAT THE OVEN TO 400 F.

Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.

???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.

At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.

Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.

▶️ IMPORTANT TIPS:

???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables

???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES

???? Every oven is different so adjust the baking time accordingly

****

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Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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Couscous Salad (meal-prep idea)

⭐️ Get the Recipe:

Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.

⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated

COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt

VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️