Easy Chickpea Salad #shorts
This easy chickpea salad is one of my all time favorite filling salads - I love all the nutrition the chickpeas bring. All the details with lots of tips are on my blog, check this link:
#chickpeas #chickpeasalad #quicksalad #saladideas #lunchideas #chickpeasaladrecipe #salad
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I was taught by an Arab grandmother! ????????This chickpea recipe will conquer everyone!
Ingredients
500 g peas (chickpeas)
2 pcs red bell pepper
20 ml vegetable oil(+:-)
1 pc red onion
Green onion
Dill
Cilantro
15 ml vegetable oil (olive oil)
1.5 tablespoons lemon juice
Coconut Chickpea Recipe | Easy Vegetarian dinner idea | Coconut Milk Basmati Rice
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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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
Rice Salad with Herbs, Chickpeas, Vinaigrette by Dr. Shusterman
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A delicious salad made with rice, fresh vegetables and a delicious homemade dressing. Can substitute quinoa or other whole grain.
Kidney-Healthy Rice Salad
2 lbs boneless skinless chicken breast cooked (either grilled or sautéed) and cubed
½ small container of grape tomatoes, halved lengthwise
¼-½ cup sliced spring onion
½ cup minced Italian flat leaf parsley
½ cup dried cranberries
½ cup unsalted peanuts
½ cup sliced carrots
½ cup rinsed garbanzo beans
8 servings of slow cooked or instant brown rice
Dressing:
6-8 green salad olives, chopped
1 ½ Tbs Dijon Mustard
1/3 Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
Mix Dijon Mustard, Olives, Red Wine Vinegar in a bowl. Slowly add Extra Virgin Olive Oil, mixing with a fork or whisk as you pour
Directions:
-Make rice. Use a little less water then they recommend and remove rice from heat a little early so you have al dente rice for the salad.
-Spread finished rice on a baking sheet to cool too room temperature and dry
-Mix rice and all ingredients above into a large bowl
-Add dressing slowly, mixing while you add. Taste after ½ of dressing is in and adjust to your desires. Finish with a sprinkle of salt and pepper.
Substitutions: For a VERY low potassium version: Use white rice instead of brown rice, omit garbanzo beans, and substitute blanched green beans and yellow pepper for tomatoes/carrots.
Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.