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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☕ Glass Measuring Jug 1 litre:
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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
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
This Tasty Southwest Chicken Salad Recipe Will Change Your Life! How To Make Chicken Salad At Home
How To Make A Salad At Home - Tasty Southwest Chicken Salad Recipe
Today we show you how to make a delicious Southwest Lime Chicken Salad recipe. This chicken is juicy, tender, and absolutely delicious. Add it to some beautiful romaine lettuce, with some black beans, corn, tomatoes, cucumbers, avocado, tortilla strips, then top it with a zesty dressing, and you've got yourself one great salad! Try this recipe today!!
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Ingredients For Lime Chicken
4 boneless chicken breasts
½ cup lime juice
4 Tbsp olive oil
¼ cup honey
2 tsp chipotle chili powder
1 Tbsp lime zest
¼ cup fresh cilantro, chopped
¼ tsp sea salt
2 tsp garlic powder
½ tsp ground cumin
Ingredients For Salad
12 ounces of Romaine hearts (washed and cut up)
½ cup of black beans (drained and washed)
½ cup of corn (drained)
1 small avocado (sliced)
1 cup of shredded Mexican cheese (or cheese of your choice)
½ cup of diced tomatoes
½ cup of diced cucumber
½ cup of diced red onions (or sliced)
½ cup of sweet peppers (diced or sliced)
1 cup of tortilla strips
Directions for chicken
In a medium size bowl, mix 2 Tbsp of your oil and all remaining ingredients, except chicken, until well combined, reserve ½ cup of the marinade for basting.
Place chicken in a container, pour marinade, minus the ½ cup, over chicken, cover and refrigerate for 1 hour.
Add remaining 2 Tbsp of oil to a hot ovenproof skillet over medium-high heat.
Add chicken to the skillet and cook until golden brown on the first side, baste chicken with marinade, then flip and cook the other side until golden brown. Baste again with remaining marinade. Place the skillet in a preheated 375° oven and bake for 25-30 minutes until the chicken reaches an internal temp of 165°.
Remove from the oven and set aside.
Putting Together The Salad
Into a large bowl add your chopped romaine lettuce.
Top with remaining salad ingredients
Slice your chicken and add it to the salad.
Add your dressing to the salad as a whole or per serving.
Enjoy!!
Black Bean Salad with Sweet Potato
Get the Recipe:
⭐️ This black bean salad with roasted sweet potatoes, corn, green or red bell pepper, creamy avocado, jalapeños, and a cilantro lime dressing with fresh cilantro and lime juice is a winner.
⭐️ Ingredients
FOR THE SALAD
1 cup (180 grams) cooked black beans
1½ pound (680 grams) sweet potatoes peeled and chopped into 1-Inch cubes
1 cup (120 grams) green bell pepper diced
1 medium avocado diced
½ cup (100 grams) corn
½ red onion chopped
¼ cup pickled jalapeños chopped
FOR THE CILANTRO LIME DRESSING
1 cup packed (25 grams) cilantro
⅓ cup (72 grams) extra virgin olive oil
¼ cup (60 grams) lime juice
2 tablespoons (30 grams) maple syrup
½ clove garlic
½ teaspoon grated ginger
½ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
HEALTHY RED BEANS SALAD | DELICIOUS RAJMA SALAD
Healthy Red Beans Salad - Quick Red Kidney Beans Salad - Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.
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Ingredients required for making red kidney bean salad - serves 6
* one 16 oz can of red kidney beans / 1 & 1/2 cups of cooked rajma. Keep aside some rajma whenever you pressure cook it. You can freeze it in a container and use it for making salad whenever you feel like.
If using canned beans, please discard all the water and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them till just tender and immediately transferred them to a bowl of ice cold water to retain their color and prevent them from getting mushy.
* 2 small cucumbers or 1 cup chopped
* 2 medium sized ripe tomatoes.
* 1/2 of a medium green capsicum (bell pepper). Can use red, orange or yellow bell pepper.
* 1/2 of a medium onion
* 1 green chilli (optional)
* 1 clove of garlic
* 1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to 10 mint leaves (pudina)
* 1 teaspoon heaped chaat masala
* 1/2 teaspoon roasted cumin seeds. Take about a teaspoon in a skillet and continuously move them around with a spoon on low heat till they are fragrant. Please do not do this on high heat as the seeds will burn and become bitter. Grind them in a mortar or pestle.
* 1 teaspoon salt or as per taste
* 1/2 teaspoon coarsely crushed black pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoons fresh lemon/lime juice or any vinegar of your choice
* 1/2 a tablespoon of maple syrup/honey (optional)
Tips -
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they choose to.
* you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your choice.
* You can store this salad for up to 2 days in the refrigerator.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Chicken, Avocado & Black Bean Salad - Remarkable You Recipe
Here is a simple and healthy recipe to try today!
#RemarkableYou
See this and other healthy recipes:
Southwestern Grilled Chicken Salad
Here is tasty fresh salad recipe perfect for the summer. You can add any salad toppings you like and make it a fresh healthy meal. I also use an avocado cilantro ranch dressing that goes perfect with this salad. It makes a great big salad for two or 4 individual servings
INGREDIENTS
2 precooked chicken breasts
2 romaine hearts chopped
19 oz can of black beans (drained and rinsed)
2 ears of corn (or one can of sweet corn)
grape tomatoes (or chopped tomato of your choice)
red onion (optional)
2 avocados (sliced or chopped)
**I used my avocado in the salad dressing
CREAMY AVOCADO CILANTRO RANCH DRESSING
Easy Microwave Corn
FOOD WISHES VIDEO LINK
MUSIC
herry Blossom - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Jazzfrenchy
funnysong
How to make a Southwestern Salad
Summer Recipes
Grilled Chicken Salad Recipe
How to Cook corn in the microwave
Chopped Salad Recipe
Salad For Two