Mediterranean Chickpea Salad | The Delicious Crescent
Mediterranean chickpea salad is so easy, healthy and delicious. Learn how to make chickpea salad for dinner, lunch, side dish or meal prep. This vegetarian and gluten free salad is filling and packed with plant protein and fiber. Skip feta to make it vegan.
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INGREDIENTS
• 1.5 cups chickpeas dry (or 4.5 cups cooked chickpeas)
• 1.5 cups Roma tomatoes diced
• 1/2 cup red bell pepper diced
• 1/2 cup red onion diced
• 1/2 cup Italian parsley chopped
• 2 tablespoons scallions chopped
• 2 cloves garlic grated
• 1.5 teaspoons cumin ground
• 1.5 teaspoons paprika
• 1 teaspoon sumac
• 1/4 tsp red pepper flakes
• 3 tablespoons lemon juice
• 3 tablespoons olive oil extra virgin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons feta cheese (optional)
• pickled olives (optional)
• 2 cups salad leaves (spinach, arugula etc., optional)
• 1/2 cup radish sliced (optional)
INSTRUCTIONS
00:00 Introduction
[Soak the chickpeas overnight in 3 to 4 cups of water. Drain the water, and rinse the soaked chickpeas. The chickpeas may be cooked with 2.5 to 3 cups of water. Turn the heat to medium high and bring it to a boil. Then turn it to a lower setting and simmer for an hour or more, until soft and well done. (Adjust the amount of cooking water as needed.) Any leftover water may be drained, or saved to add to other soups and stews.]
00:15 Prepare the salad dressing with the grated garlic, cumin, paprika, olive oil, lemon juice, salt, pepper.
00:54 The red pepper flakes may be added if preferred.
01:20 Mix all the salad dressing ingredients well.
01:33 Once the chickpeas have cooled down a little, place it in a wide salad mixing bowl. Add the tomatoes, red bell pepper, onion, scallions and parsley.
02:10 Stir the salad dressing with all the other ingredients and toss well. Adjust the seasoning as per taste. Let it rest at room temperature or in the refrigerator for 20-30 minutes.
02:31 The salad may be served over a bed of spinach, arugula or romaine lettuce and radish slices.
Garnish with crumbled feta cheese, lemon slices and olives if preferred. Serve with some toasted pita bread on the side.
For more Wholesome & Delicious Recipes and Nutrition Tips by Dr. Roxana Begum, visit
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Easy Salad Dressings ( Really Quick)
✔️Easy Salad Dressings ( Really Quick)
✔️Basic Ingredients
Note: Adjust the quantity of ingredients as you like
*Thousand Island
Ingredients:
Ketchup
Mayonnaise
Mango Juice
Black pepper
In a bowl, combine all ingredients and stir well
*Vinaigrette
Lemon juice
Olive oil
Cumin powder
Sugar
Salt
Black pepper
In a bowl, combine all ingredients and stir well
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Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing II Kalejunkie
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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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.
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 and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? 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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