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
Balsamic Pearl Couscous Salad | easy vegetarian lunch!
Made in just 20 minutes using fresh, crunchy veggies, this Mediterranean-inspired balsamic couscous salad is perfect for lunch and meal prep! It's made with pearl couscous and is great cold or warm.
Full recipe:
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Lebanese Couscous Salad
Make Lebanese Couscous Salad using Lebanese couscous, or maghrabia, the largest of all couscous. Think of this as a form of pasta salad! The couscous is cooked just like pasta, very simply in a pot of boiling water. This recipe is a snap! Add any of your favorite veggies to change it up all year long.
RECIPE ????
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Vegan Potato Salad
Get the Recipe:
⭐️ This delicious and creamy vegan potato salad is easy to make for a quick lunch, and it's a great make-ahead recipe for barbecues, putlocks, and summer cookouts.
⭐️ Ingredients
FOR THE POTATOES
2½ pounds of potatoes Yukon gold
½ gallon of cold water
1 teaspoon of salt
2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
¾ cup of vegan mayo
1 tablespoon of apple cider vinegar
1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
½ cup of shallot
2 tablespoons of mustard
1 cup of fresh herbs dill, parsley, chives, or a mix of all
4 pickled cucumbers
1 teaspoon of salt
¼ teaspoon of black pepper
½ teaspoon of paprika
❤️ 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. ❤️
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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CHICKPEA COUSCOUS SALAD with Vegetables & Feta. HEALTHY Salad or Side Dish. Recipe by Always Yummy!
This healthy salad is super easy to cook and made from couscous, chickpeas, roasted vegetables and feta cheese. It is filled with different textures and rich in flavors. You can serve it warm or cold, as a salad, main course or side dish, or you can take it the next day as lunch and salad keeps well in the fridge.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• bell peppers – 10,5 oz | 300 g
• red onion – 5 oz | 150 g
• canned chickpeas – 14 oz | 400 g
• feta cheese – 3 oz | 100 g
• fresh dill – 1/3 oz | 10 g
• couscous – 5 oz | 150 g
• boiling water – ⅔ cup | 150 ml
• olive oil – 1 tbsp
• salt – to taste
For dressing
• lemon juice – 4 tbsp
• olive oil – 3 tbsp
• honey – 1 ½ tsp
• garlic – 2 cloves
• salt – ½ tsp
• oregano – ½ tsp
• ground black pepper – to taste
✔︎ You will need:
- oven
- baking sheet
- carving board
- bowl
???? Preparation:
1. Preheat oven to 370 F | 190 C.
2. Line a baking sheet with parchment paper, add chopped bell pepper and red onion, and chickpeas. Drizzle with olive oil and sprinkle with salt and black pepper, and bake for 25-30 minutes or until chickpeas are crispy.
3. Add the couscous into a bowl, salt to taste, add 1 tbsp of olive oil, pour with the boiling water, stir and leave for 5 minutes.
4. In a small bowl combine the minced garlic, lemon juice, olive oil, honey, salt, ground black pepper and oregano. The dressing is ready.
5. Into a big salad bowl add the prepared couscous, baked vegetables and chickpeas, crumbled feta, chopped fresh dill and dressing. Combine well.
6. Your healthy salad or side dish is ready!
❗️Advices
1. Add salt and spices to taste.
2. Couscous can be replaced with cooked quinoa.
3. Lemon juice can be replaced with apple, wine or balsamic vinegar.
4. You can use also tomatoes and cucumbers, salad will be more freshly.