Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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60-Second Stir-Fry: Deb Perelman & Melissa Clark
Cook This Now
Foul moudamas with tahini - فول مدمس - Foul beans dip
Foul is a Middle-Eastern vegan breakfast dish of cooked fava beans flavored with lemon juice, garlic, chili and tahini. Served with olive oil, chopped parsley & tomatoes.
Foul (Ful) mudammas
FAVA (broad beans) BEAN BREAKFAST
Each country has their own special twist to it, but the base is the same. Cooked fava beans with lemon, crushed garlic-chili paste. served with fresh vegetables and eaten with pita bread. Fava beans which are also known as the broad bean, make for a very nutritious breakfast.
Ingredients
150 g. dry fava beans or 1 Can Fava Beans
3 cloves Garlic
1 chili pod
1 Lemon juiced (50 ml)
2 tbsp. Tahini Paste
1/2 teaspoon Salt
Parsley for serving
Tomato for serving
Extra Virgin Olive Oil for serving
Instructions
1. Soak the fava beans overnight in a water, place beans in a pot, OPTIONAL, You can add 1/3 teaspoon of soda (will make boiling process faster) if the beans changed color to dark, change the water and add a little of lemon juice to it, cook beans till they are soft. Boil without salt.
2. Crush the garlic with a half teaspoon of salt. Add Chili pod and lemon juice.
3. Add the hot fava bean to a bowl. Using the mortar you crushed the garlic-chili with, mash the fava beans until they are 80% mashed (based on your taste) Add the crushed garlic-chili-lemon paste, tahini paste and salt. Mix to combine.
4. Serve with finely chop parsley leaves and tomatoes, and drizzle with Extra Virgin Olive Oil.
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Nutrition
recipe serves 4 people
per 1 serving
KCAL 243
fats 11.7 g
carbs 25 g
protein 11.6g
fiber 10.6g
sugar 2.6g
Appetizer Recipes: Culinary Classroom Personal Cookbook & Recipe Journal: Book 3
Do you love to cook? Are all your recipes and cooking notes scattered on clippings, cards and other scrap paraphernalia?
So were mine. After being totally frustrated with the whole disorganized mess, I sat down to start my own official cooking, kitchen, food and recipe filing system which you can find here in this list.
** Choose a single workbook with all the sections together in one book and start compiling your own recipe junk journals
** Or select individual books dedicated to each individual meal type or food group to create your own scrapbook collections
This Appetizer Recipes personal cookbook journal organizes all the cooking, culinary, diet, and recipe information you'll ever need to successfully prepare delicious and nutritious foods.
This full color recipe book is set up as a decorative cooking and recipe journal so you can supplement the included information, organize and compile all your own cooking notes, and save your favorite recipes altogether in one convenient self-guided cooking notebook just for appetizers.
What's inside this FULL COLOR cookbook journal?
20 popular starter recipes with full color images
27 ruled note pages
16 color coded recipe templates
Did you just say, OMG! My cookbook is almost full?
No worries. Simply trim off the spine, copy extra blank recipe or ruled journal pages and place everything in a three-ring binder that you can continue to populate with your own materials for years to come. You can also purchase additional notebooks, scrapbook stationery and worksheet templates to add to it.
Recipes Included:
apple brie grilled sandwiches
artichoke spinach dip
bacon cheese mini quiche
cheese chili blintzes
chunky artichoke dip
corn salsa
cranberry salsa
cucumber vegetable dip
cumin lime bean dip
goat cheese grape leaves
Greek spinach feta egg rolls
grilled vegetable kabobs
ranch popcorn
salsa macha
split pea guacamole
sun dried tomato hummus
tropical fruit salsa
turkey tortilla pinwheels
tuna white bean spread
vegetable Chinese egg rolls
Appetizer Recipes is part of the Culinary Classroom Personal Cookbook Series. It is a working cookbook journal and reference notebook that you can add and compile all your own recipes and cooking notes into a beautifully organized and color coded cookbook.
Each cookbook in the series, where applicable, includes additional helpful nutrition, planning, & preparation info.
Each cookbook includes up to 20 or more all-time family favorite recipes to start building your personal repertoire.
Each cookbook also contains it's own additional color coded, blank note pages & formatted recipe templates.
These beautifully designed and colorful cookbooks are especially loved by home cooks, foodies, junk journal, and scrapbooking enthusiasts alike.
See More Culinary Cookbook Journals:
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SAIDA has the BEST Lebanese Street Food!
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In my fourth collaboration with Beirutfood, we spent the day in the city of Saida, Lebanon, with the company of Barbara Massaad, Jad Irani, and Shana Farjallah to explore what it had to offer culturally and culinarily.
Here are the places we visited and my main takeaways:
0:46 Al Baba: Incredibly satisfying craftsmanship and creativity in the Arabic sweets made there.
5:28 Furn Nadaf: Very salty Arabic bread and mana2ish.
6:45 Loukoum Marwan Charaf: Best rosewater loukoums.
7:55 Hammam and old souks: My first hammam ever, I didn't expect at all to be bathed and massaged.
9:00 Sayfo: So many ingredients to make the sfouf!
10:10 Chebli's foul: Best fatteh hommos in Saida.
11:09 Soap museum: I discovered that the first soaps were made in the Middle East and learned how it's done.
11:47 Il Padrino: Great Italian food for lunch with friends.
12:44 Falafel Accaoui: One of the best falafel in Lebanon.
14:10 Bash Ahmad: I ate a sheep's brain and spinal cord sandwich. It wasn't that bad.
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Deb Perelman's Kale-Dusted Pecorino Popcorn | Genius Recipes
Regardless of your feelings on kale chips, know that great things can be achieved by bashing them up. In this Genius Recipe from Smitten Kitchen's Deb Perelman, you get kale in magic dust form: the deep flavor of toasted greens scattered across the snackable crunch of popcorn. GET THE RECIPE ►►
INGREDIENTS
For the kale dust:
1 bundle of Lacinato kale (aka dinosaur or Tuscan) (usually 9 to 10 ounces or 255 to 285 grams; if using curly kale, go for a 1-pound (454g) bunch))
1 tablespoon (15 ml) olive oil
Fine sea salt
For the popcorn:
4 to 5 tablespoons (60 to 75 ml) olive oil
1/3 cup (70 grams) popcorn kernels
2/3 cup (95 grams) finely grated Pecorino Romano
Fine sea salt and freshly ground black pepper, to taste
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.