How To make Chilled Garbanzo and Potato Salad with Onion and Garlic
2 lb Red Potatoes
* see note
3 Italian Plum Tomatoes :
(red-ripe) 1/2 md Red Onion minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach :
** see
Note The Dressing:
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley :
minced
1/2 c Water
1/4 ts Crushed Dried Hot Red
Chilies -- (or to taste) * small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional) First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time. Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse). Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things. Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook My modifications to this recipe were to increase the garlic, cut back a lot on the oil, increase the potatoes, omit the sweet bell pepper, and add an extra plum tomato. This is my favorite potato salad. Recipe By :
How To make Chilled Garbanzo and Potato Salad with Onion and Garlic's Videos
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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EASY GREEK SALAD RECIPE | plus meal prep ideas & tips!
This traditional Greek salad recipe (horiatiki salata) is super easy and healthy. Made from only 6 ingredients, it's one of the best healthy salad recipes!
Greek salad highlights the beauty of the Mediterranean diet, where a few simple, fresh ingredients in their most natural form turn into a dazzling salad. Pair it with my homemade Greek salad dressing and you’re good to go!
What I love most about this Greek salad recipe is that it’s veggie-packed and contains no leafy greens. That means all of the ingredients can be prepped ahead of time (as I showed in my summer meal prep), then tossed together when you’re ready to serve. So needless to say, it’s the perfect summer salad recipe that’s always on repeat. Plus, I give a few ideas in the video on how to add protein for a heartier meal!
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► TIMESTAMPS:
00:00 Intro
00:30 Slice and dice the vegetables
03:37 Add the feta cheese
04:04 Make the Greek salad dressing and stir together
05:25 Cook and meal prep herb baked chicken to add to the salad
06:59 Add beans for a vegetarian protein option
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Healthy Mediterranean Chickpea Salad | Recipe by Lounging with Lenny
Mediterranean chickpea salad. This Mediterranean chickpea salad recipe is very easy and delicious. Mediterranean chickpea salad is bright, light and beautiful. Today I will show you how to make chickpea salad step-by-step. Follow my easy healthy recipe of Mediterranean chickpea salad with garbanzo beans and enjoy.
Mediterranean salad Ingredients:
2 cans chickpeas (30oz)
1 pint cherry tomatoes
1 english cucumber
1 red onion
1 yellow bell pepper
1/4 bunch parsley
14 mint leaves
1/2 cup feta cheese
DRESSING:
1/2 lemon zest
1 garlic
1 tsp dijon mustard
4 tbsp olive oil
2 tbsp white wine vinegar
1 tsp oregano
salt and pepper
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Tahini Salad with Crunchy Chickpeas
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⭐️ Tahini salad is a healthy and tasty Middle-eastern-inspired dish with fresh vegetables and herbs such as tomatoes, cucumbers, lettuce, and parsley tossed in a creamy tahini sauce.
⭐️ Ingredients
SALAD
1 small head Romaine lettuce chopped
1 medium cucumber diced
2 cups (300 grams) cherry tomatoes quartered
½ cup (15 grams) parsley finely chopped
2 green onions thinly sliced
TAHINI SAUCE
⅓ cup (80 grams) tahini
⅓ cup (80 grams) water
2 tablespoons (30 grams) lemon juice
1 clove garlic
¼ teaspoon salt
CHICKPEAS (OPTIONAL)
1 can (15-oz) (1 can (230 grams)) chickpeas drained and rinsed
or crispy oven-roasted chickpeas
or crispy air-fryer chickpeas
❤️ 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 Ready in 15 Mins!
Get the recipe here:
Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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