How To make Portuguese Chickpea Salad with Roasted Garlic
1 Head of garlic, papery
-outside husks removed 2 15-oz cans chickpeas,
-drained 1 tb Chopped fresh basil
2 tb Balsamic vinegar
3 md Tomatoes, cut into 1/2"
-dice 1 ts Ground cumin
1 ts Salt
1/2 ts Pepper
Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature. (Excessive salt?) (Recipe from "365 Ways to Cook Vegetarian," HarperCollins, 1994) TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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Sardine Salad
2 cups Spinach and Arugula mix
1.5 oz of vinaigrette
1 oz parmesan cheese
3 oz roasted red bell pepper
4 oz of canned sardine
2 oz Pancetta
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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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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Possibly the BEST Chickpea Recipe EVER | Spanish Garbanzos a la Navarra
EPISODE 754 - How to Make Chickpeas with Roasted Red Pepper Sauce | Garbanzos a la Navarra Recipe
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The secret to restaurant salad dressings | FeelGoodFoodie
Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
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Spanish Garlic Cauliflower | Irresistibly Good & Easy to Make
EPISODE 596 - How to Make Spanish Garlic Cauliflower | Coliflor al Ajo y Pimenton Recipe
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