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)
How To make Portuguese Chickpea Salad with Roasted Garlic's Videos
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
FULL RECIPE HERE:
VISIT TIENDA.COM
Use Coupon Code ONAFORK to get 10% OFF your First Order!
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
SPANISH FISH BROTH:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
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.
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#chickpeas #chickpearecipe #vegetarian #vegetarianrecipes #salad #saladrecipe #healthysalad #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #foodimpromptu
Cod with Chickpeas | BACALHAU COM GRÃO DE BICO (English)
GET THE RECIPE:
Just Cook With Michael Website:
KITCHEN ITEMS:
Bacalhau:
Portuguese Extra Virgin Olive Oil:
Piri Piri Hot Sauce:
Pepper Grinder:
Heat Resistant Rubber Spatula:
Portable Induction Cooktop:
RELATED RECIPES:
Bacalhau à Zé do Pipo | Portuguese Salted Cod Shepherds Pie Casserole:
Bacalhau com Natas | Creamy Salt Cod Casserole:
Bacalhau a Gomes de Sa:
INSTAGRAM:
FACEBOOK:
PINTEREST:
PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D:
Canon EF 40mm f/2.8 STM Lens- Fixed:
Canon EF 70-300mm f/4.5-6 is II USM Lens:
Canon EF 50mm f/1.8 STM Lens:
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red:
1-1/2 pounds bacalhau (salt cod)
1 can black olives
1 large onion sliced thin
1 can chickpeas drained and rinsed
3 TBSP extra virgin olive oil
1.5 TBSP vinegar
1/2 cup chopped parsley
4 garlic cloves, finely chopped
5 eggs boiled for 12 minutes.
1 cup roasted red bell peppers
salt, black pepper,
and hot sauce to taste
1. Soak the bacalhau for 12-36 hours. Changing the water about 4 times.
2. Place the bacalhau in a pan and bring to a simmer for 10-20 minutes. Until you can pull the bacalhau apart with 2 forks.
3. Break the bacalhau apart with your fingers in to small pieces.
4. Add all of the ingredients together (except for the eggs) in a bowl. (up to this point it can be made 24 hours in advance.). Toss and place in a casserole dish garnish with the hard-boiled eggs.
________________________________________________________________________
JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.
Healthy Portuguese Sardine Salad
GET THE RECIPE:
For more Portuguese video recipes view my Portuguese playlist:
Just Cook With Michael Website:
KITCHEN ITEMS:
Carbon Steel Pan:
Mandoline:
RELATED RECIPES:
Roasted Brussels Sprouts with a Balsamic Glaze:
Roasted Spaghetti Squash with Sage:
Portuguese Salt Cod Fritters:
INSTAGRAM:
FACEBOOK:
PINTEREST:
PHOTOGRAPHY EQUIPMENT:
Canon EOS 6D:
Canon EF 40mm f/2.8 STM Lens- Fixed:
Canon EF 70-300mm f/4.5-6 is II USM Lens:
Canon EF 50mm f/1.8 STM Lens:
Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red:
________________________________________________________________________
===================================
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
===================
Recommended podcasts for keto education:
FoundMyFitness (website by the same name) (-by Dr. Rhonda Patrick )
==========================
The Peter Attia Drive.(by Dr. Peter Attia)
________________________________________________________________________
JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.
Braised Chickpeas Healthy Mediterranean style
This chickpea recipe is Mediterranean Greek style and so healthy. It’s cheap to make and perfect when there’s a shortage of fresh ingredients. The chickpeas can be used from cans or dried in packets. If dried, you’ll have to soak them overnight, then cook them until tender. Accompany them with rustic sour dough bread that’s been toasted, drizzled with olive oil. A great meal at anytime. Enjoy My Mediterranean Style Braised Chickpeas.
▶ See Recipe Here
▶ Check out my favourite kitchen tools here:
▶ Follow me on Instagram:
▶ Follow me on Facebook:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Collaborations and Sponsorship, inquiries:
▶ joel@recipe30.com
Music by:
EASY CHICKPEA SALAD RECIPE
Welcome to STUDENT MEALZ! How to make a chickpea avocado salad? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- 1/2 can of chickpeas
- small shallot
- 1/2 avocado
- 6 cherry tomatoes
- handful of lettuce
- some feta cheese
== RECIPE ==
1. Slice up the tomatoes in halves
2. Slice up the shallot really fine
3. Pinch the lettuce logether and slice it up aswell
4. Slice up the feta cheese really fine
5. Chop up the avocado into cubes in its own skin
6. Add everything into the bowl together with a half of an egg and some chickpeas
7. Drizzle some dressing over it and tadaaa! :D
== PO BOX ==
Want to send us something? Here's our P.O. Box :
POSTBUS 80
9000 GENT CENTRUM
BELGIUM
It's not like we want you to send us anything. Only if you really want to :D
-
== STAY IN TOUCH ==
Facebook:
Google+:
Instagram:
== MUSIC ==
Music by Kevin MacLeod (incompetech.com),
titled Dream Culture, Carefree and Super Friendly
Licensed under Creative Commons Attribution 3.0
creativecommons.org/licenses/by/3.0/
Business enquiries only: student.mealz [at] gmail . com
Student Mealz - Student Meals - StudentMealz - StudentMeals