Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Black Bean Tacos with Sweetcorn & Mango Salsa ????????????????
For more recipes like this download our app.
These Pistuu exclusive Black Bean Tacos with Sweetcorn & Mango Salsa are to good to wait for Taco Tuesdays! ????????????????
They’re insanely delicious, quick and easy and they're perfect to whip up for the family any night of the week!
⬇️⬇️⬇️RECIPE BELOW⬇️⬇️⬇️
????INGREDIENTS
6 corn tortillas (serves 2)
For the Sweetcorn & Mango Salsa:
1 corn cob, leaves removed
1 mango, diced
1 Jalapeno pepper, de-seeded and finely chopped (leave seeds in if you prefer it hot)
2 radishes, grated with a mandolin
½ sm red onion, diced
½ bunch coriander, chopped
1 large lime, juiced
Salt, to taste
For the Black Beans:
1 400g (15oz) can black beans, rinsed and drained
½ yellow onion, diced
1.5 tsp cumin powder
Water for frying
Salt & black pepper, to taste
Toppings:
1 small avocado, thickly sliced
Hot sauce/sriracha (optional)
✏️INSTRUCTIONS
1️⃣ Over a large bowl, hold one end of the corn cob and rest the other end on the bottom of the bowl. Using a sharp knife, slice the kernels off the cob.
2️⃣ Add the remaining Sweetcorn & Mango Salsa ingredients to the large bowl with the corn. Toss to coat and set aside.
3️⃣ For the black beans, heat a medium fry pan over medium heat. Add yellow onion and ⅓ cup water and sauté for 3-5 minutes or until onion is translucent. Keep adding splashes of water as needed if onion begins to stick.
4️⃣ Add the cumin and stir for 30 seconds then add the black beans and ½ cup water to the pan. Cook for 3-5 minutes until beans are heated through and water has evaporated. Roughly mash beans with a fork and season with salt and pepper.
5️⃣ While the beans are cooking, heat corn tortillas according to packet instructions.
6️⃣To assemble tacos, spread the black beans down the centre of each tortilla and top with salsa and a slice of avocado. Add a squirt of hot sauce if desired. Enjoy! ????
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Make this next time you’re craving something sweet | mango bango
MANGO BANGO⤵️
2-3 ripe mangos, diced
3-4 cups vodka, haha jk water
3/4 cup tapioca pearls, uncooked
1 jar coconut jelly, drained of juices
1.5 cups half and half (or 50:50 blend of milk & heavy whipping cream)
1/2 cup condensed milk
1. Cook tapioca pearls according to package. Add water add tapioca pearls to a pot. Bring to boil. Once boiling, reduce heat a little bit but still at a boil and cook for 10 mins. Remember to stir occasionally. After 10 mins, turn off heat and allow to sit for 15 mins. Then rinse & drain under cold water.
2. To your tapioca pearls, add the rest of your ingredients: diced mangos, coconut jelly (drained of juices), half and half, condensed milk.
3. Refrigerate for a couple of hours before serving or serve with ice is ok