Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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Black Bean Noodles with Cilantro Hemp Seed Pesto
In this video I make the most delish southwest inspired fettuccine pasta. dI’m so excited to show you how it all comes together. It’s so pretty and full of chunky cut vegetables. Plus it’s also pretty fast! It’s one of those dishes that’s going to be even better the next day and would be delicious eaten cold or hot!
This is a wonderful dish that is great for digestive health, gluten-free, and packed with good nutrients. It is very filling and high in protein as well as fiber so be cautious of portion size. Too much of a good things isn’t so good.
Let me know in the comments how you liked this video. I’m constantly trying to better myself and also I’d just love to hear from my subscribers!
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Recipe link is here
#plantbasedpasta #veganmeals #highprotein #noodles #blackbeannoodles #wholefoods #fettuccine #hempseedpesto
1000% ITALIAN: How to make Pasta with black kale pesto, green beans n potatoes//by Conscious Rebhell
If you like this video, please LIKE and SUBSCRIBE to get more EASY recipes and HOW TO and interesting contents about ZERO WASTE and ALTERNATIVE living.
Do you remember last week black kale pesto?
Here is how you can use it for an out of the world pasta!
// INGREDIENTS (for 2 people):
- 200 gr of green beans;
- 1 medium potato;
- pesto for 2; (check my last week video for the easy recipe: );
- 1 tbsp of coarse salt (for the pasta water);
- 200 gr of fettuccine (mine usually cook in 9 minutes);
- 2 tbsp of extra virgin olive oil;
- some vegan Parmesan (here is the recipe: )
// Here you can find my recipe: (English and Italian):
recipe coming soon!
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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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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Black Bean Quinoa Burritos with Cilantro Pesto Recipe
This is a fantastic meatless meal! These black bean quinoa burritos are packed with flavor and healthy, too. They are quick to make and very filling. We love to dip them in cilantro pesto, but there is plenty of flavor just in the burritos. I hope you'll give this recipe a try.
Black Bean Quinoa Burritos with Cilantro Pesto
For burritos:
1 ½ cups dry quinoa
2 Tablespoons olive oil
½ green pepper, diced
3 cloves garlic, minced
5 green onions, sliced
Juice of 1 whole lemon
1 can black beans, drained
½ cup tomatoes
¼ cup cilantro
2 teaspoons cumin
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon red pepper flakes
6-8 Large tortillas
1 avocado, optional
Cilantro pesto, optional (recipe below)
Cook quinoa according to package. Heat oil in a large skillet over medium-high heat. Add green pepper and onion and cook for 3-5 minutes. Add garlic and cook for an additional minute. Add black beans, lemon juice, cilantro and spices. Cook until heated through. Add cooked quinoa and stir until well combined.
Spoon mixture down the center of tortillas and fold like a burrito. Serve with avocado and cilantro pesto, if desired.
Cilantro pesto:
3 cloves garlic
1 bunch cilantro
2 teaspoons lemon juice
1/3 cup grated parmesan
¼-1/3 cup olive oil
1 tsp. salt
Place garlic and cilantro in food processor. Process until finely chopped. Add lemon juice, salt and parmesan. Add oil to liquid dispenser. Process until desired consistency.
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PESTO BLACK BEANS SALAD IN MEDITERRANEAN FLAVOR
How to make simple black beans and pesto salad in Mediterranean flavor. Very healthy vegan salad recipe. Easy and quick to make. This black bean salad is perfect for lunch in your lunch box and very good as starter before your main dish.
SABSCRIBE for free on our channel for more videos by clicking the link below :
PESTO BLACK BEANS SALAD IN MEDITERRANEAN FLAVOR
PESTO BLACK BEANS SALAD IN MEDITERRANEAN FLAVOR
PESTO BLACK BEANS SALAD IN MEDITERRANEAN FLAVOR
#pesto #pestosalad #blackbeans #blackbean #blackbeansalad #salad #mediterraneanfood #mediterraneanstyle