Chopped Tomato, Cucumber and Onion Salad with the Best Dressing!
This easy chopped tomato, cucumber, and onion salad is reminiscent of an Israeli salad made with diced tomatoes, cucumbers and lots of parsley. For the salad dressing, use vinegar or fresh lemon juice. Since we add raw onions to our salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions. This is one of our favorite salad recipes!
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Simple Middle Eastern Potato Salad with lemon garlic vinaigrette - No mayo and vegan friendly!
The best potato salad ever! No mayo needed here. Tons of herbs and a lemon garlic vinaigrette is used instead and keeps this Middle Eastern potato salad light and fresh.
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thebitewithjackie.com
#potatosalad #vegan #sidedishes
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
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Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
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We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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ARMENIAN BULGAR SALAD (ITCH OR EECH)
ARMENIAN BULGAR SALAD (ITCH OR EECH)- DELICIOUS AND HEALTHY ARMENIAN VEGETARIAN SALAD -SIMILAR TO TABBOULEH. SERVE AS A SIDE DISH OR FOR LUNCH EITHER WAY IS GOOD.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS
AVOCADO OIL SPRAY
1 LARGE ONION, CHOPPED
4 TOMATOES, GRATED
1 TBSP TOMATO PASTE
1 TSP HOT PEPPER PASTE
1/4 TSP BLACK PEPPER
1/2 TSP CUMIN
1/2 TSP SALT
1/2 TSP PAPRIKA
1 CUP OF FINE BULGUR (NO 1)
1 LEMON
1/4 BUNCH PARSLEY, CHOPPED
1 GREEN ONION. CHOPPED
1/4 CUP VIRGIN OLIVE OIL
GARNISH:
1/4 BUNCH PARSLEY CHOPPED, RED MINI PEPPER, GREEN ONIONS, CHOPPED, TOMATO, RADISH
PREPARATION:
1. HEAT THE OIL IN A LARGE SKILLET ADD CHOPPED ONIONS AND SAUTE OVER MEDIUM HEAT.
2. GRATE THE MEAT SIDE OF THE TOMATO USING A COARSE VEGETABLE GRATER. DO NOT GRATE THE SKIN. ADD OVER SAUTÉED ONIONS, STIR AND COVER WITH A LID, COOK OVER MEDIUM HEAT AROUND 15 MINUTES.
3. IN A SMALL CONTAINER MIX THE TOMATO PASTE, HOT PEPPER PASTE, BLACK PEPPER, CUMIN, PAPRIKA, AND SALT.
4. ADD THE TOMATO PASTE MIXTURE OVER COOKED TOMATOES: STIR AND COVER WITH A LID, COOK OVER MEDIUM HEAT AROUND 15 MINUTES: TURN OFF THE HEAT.
5. ADD BULGUR OVER COOKED TOMATOES,MIX COVER AGAIN WITH THE LID AND KEEP ASIDE FOR 30 MINUTES.
6. ADD LEMON JUICE, PARSLEY, AND OLIVE OIL,AND GREEN ONIONS TO THE BULGUR MIXTURE, AND MIX WELL.
GARNISH WITH CHOPPED PARSLEY, RED PEPPER, GREEN ONIONS, TOMATOES AND RADISHES.
SERVE, ROOM TEMPERATURE OR COLD
ENJOY/BON APPÉTIT
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How to make the perfect Potato Salad with Fresh Herbs | Vegan Recipe| Georgian
Potato Salad with Fresh Herbs (Kartopilis Salati Mtsvanilit)
This vegan mashed potato salad includes a variety of fresh herbs. Cilantro, parsley, dill—all give freshness and color. This is a rural style potato salad; in rural areas people live off the land, growing vegetables, herbs, and fruit. When people in the villages make this salad, they pick fresh herbs from their garden, and they have it for lunch or dinner or whenever they have time to eat with soup or a pkhali dish, or pickled vegetables such as cucumber, green chili or red bell peppers. I serve it for dinner as a side dish to accompany various stews, meat, and chicken dishes.
Ingredients for Potato Salad with Fresh Herbs (Kartopilis Salati Mtsvanilit)
Serves 4 to 6
2 pounds/908g red-skinned or white potatoes, scrubbed
¼ cup canola oil
2 medium onions, peeled and chopped
1/4 cup/10g finely chopped flat-leaf parsley
1/4 cup/10g finely chopped cilantro
2 tablespoons finely chopped dill (optional)
½ teaspoon hot red ground pepper, hot paprika, or cayenne
Fresh green or red chili pepper, deseeded and sliced, to taste
Fine sea salt and black pepper to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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