CHICKPEA AVOCADO CABBAGE BOWL Recipe with creamy dressing | Healthy Vegetarian & Vegan Meal Ideas
Chickpea Avocado Cabbage Nutrition Bowl with creamy dressing. Easy and Healthy Vegetarian & Vegan Meal Ideas. A perfect healthy salad recipes for your busy week.
???? Let me know in the comments if you enjoyed my vegan creamy cabbage avocado chickpea salad recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
????To Roast Chickpeas:
2 cups / 1 can (540ml can) of Cooked Chickpeas
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
1+1/2 Tablespoon Olive Oil
????Salad Ingredients:
500g Cabbage (1/2 a head of a small cabbage) - washed / core removed / shredded / chilled in the refrigerator
85g / 1/2 Avocado - cut into cubes
Microgreens / Sprouts for topping
????Salad Dressing:
85g / 1/2 cup (firmly packed) Ripe Avocado (1/2 of a medium size avocado)
125g / 1/2 Cup Unsweetened/Plain Plant-based Yogurt (I have added oats yogurt which is a thicker consistency / Non-vegans can use regular yogurt)
40g / 1/2 Cup Green Onion - chopped
12g / 1/4 cup Cilantro - chopped
25g / 2 Tablespoon (or to taste) Jalapeno (Half of a medium size Jalapeno) - chopped
5 to 6g / 1 Garlic clove - chopped
Salt to taste ( I have added 1+1/8 teaspoon of pink Himalayan salt)
1 Teaspoon DIJON Mustard (English mustard will NOT work for this recipe)
1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
3 to 4 Tablespoon Lime or Lemon Juice (I have added 4 tablespoon because I like it a bit sour)
▶️ METHOD:
Drain well 1 can of cooked chickpeas or 2 cups of home cooked Chickpeas. Let it sit in the strainer to get rid of excess liquid.
✅Start by removing any dry outer leaves from the cabbage and thoroughly wash the whole cabbage. Now cut half a head of cabbage into quarters and remove the core. Shred the cabbage and chill it in the refrigerator until ready use. (Save the core and the outer leaves of the cabbage for soups and stews)
✅Pre-heat the over to 400F.
The chickpea would have drained well by now. Transfer the chickpeas to a small bowl and add salt, paprika, ground black pepper, cayenne pepper, olive oil. Mix well. Spread it out on a baking tray lined with parchment paper in one layer. Do not overcrowd it otherwise the chickpeas will not roast properly.
Bake at 400F in a pre-heated oven for about 20 to 30 minutes - TO THE DESIRED DONENESS. I prefer to roast the chickpeas until CRISPY ON THE OUTSIDE AND SOFT ON THE INSIDE and it took me 20 minutes in my oven to achieve that, but EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY. Do not leave it in the oven for long otherwise the chickpeas will get tough and dry (unless that's the preference). Alternatively, you could also pan fry the chickpeas if you prefer.
✅To make the dressing, add the avocado, plant-based plain yogurt, green onion, cilantro, garlic clove, jalapeno, salt, dijon mustard, maple syrup, olive oil, lime/lemon juice to a chopped and blend it well. Now chill it in the fridge until ready to use.
✅ TO ASSEMBLE THE SALAD:
Start by chopping the remainder 1/2 of the avocado into small pieces. Add the salad dressing (TO TASTE) to the chilled cabbage, JUST BEFORE SERVING, that way the salad will not get soggy.
Top each cabbage bowl with a few pieces of avocado, toasted chickpeas and some microgreens/sprouts. Enjoy!
▶️ IMPORTANT TIPS:
???? Roasting time of the chickpeas may vary depending on the type of your oven, SO ADJUST THE TIME ACCORDINGLY
???? Alternatively, you could also pan fry the chickpeas with olive oil and spices on the stove
???? Chill the cabbage in the refrigerator after shredding it to get it nice and cold. This salad tastes really good cold
???? Add the salad dressing to the cabbage, JUST BEFORE SERVING. That way the salad will not get soggy
???? Store any left overs in the fridge for up to 1 day only, no longer than that.
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Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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HEALTHY Stuffed Avocados with Creamy Chickpea Salad | 15 Minute Recipe
EPISODE 872 - How to Make Stuffed Avocados with Creamy Chickpea Salad | Aguacates Rellenos de Garbanzos Recipe
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Pro Chef Turns Canned Chickpeas Into 4 Meals For Under $8 | The Smart Cook | Epicurious
Chef Dan Giusti returns to show us just how much is possible with a can of chickpeas and some ingenuity. Watch as Dan prepares a day's worth of meals, each taking canned chickpeas from the mundane to something unexpectedly delicious. The best part? All 4 will cost you under $8 in total.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
--
0:00 Introductions
0:48 Breakfast - Chickpea & Chorizo Hash
5:14 Lunch - Macaroni & Chickpea Salad
10:30 Dinner - Chickpea (Not) Risotto
14:33 Dessert - Sweet Chickpea Fritters
--
Director: Rusty Ward
Editors: Eric Bigman, JC Scruggs
Director of Photography: Brad Wickham
Producer: Tommy Werner
Assistant Producer: Asha Boston
Culinary Producer: Kelly Janke
Culinary Assistant: Jessica Do
Camera Operator: Jeremy Harris
Audio: David Curtin
PA: Sergio Santos
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
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Pro Chef Turns Canned Chickpeas Into 4 Meals For Under $8 | The Smart Cook | Epicurious
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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VEGAN CHEEZY CHICKPEAS RECIPE- with homemade guacamole!
Welcome to the channel:)
Here is a simple, quick, vegan recipe idea that you can have as a snack or add it into one of your meals!
If you make the recipe put it up on your social media and tag me x
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