Chickpea Salad | Garbanzo bean salad
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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
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Amazing Chickpea Spinach Salad | Hurry The Food Up
This chickpea spinach salad really is the king of salads. And it's delicious one.
Check out the full recipe here:
Ingredients:
- One can chickpeas (rinsed)
- Large handful or spinach (about 100g should do it)
- 100g soft cheese (like feta)
- 1/2 lemon or 1 tbsp white or malt vinegar
- 1 tbsp honey
- Pinch of cumin
- Pinch of salt
- Couple of chili flakes (or dried cayenne pepper will do the trick nicely)
- Small handful of raisins (or malt loaf, chopped, if you have it)
Directions:
- Chop the cheese and add with the spinach and chickpeas to a - -large bowl
- Mix the honey, oil, lemon juice and raisins in a small bowl
- Add the cumin, salt and pepper to the dressing bowl and mix well
- Drizzle devilishly delicious dressing over the salad
Enjoy
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Recipe adapted from: Essen & Trinken
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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:
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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.
BRAIN-LOVING KALE CHICKPEA SALAD ????
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.