Delicious healthy salads – very fast recipes????
Chickpeas and cumin salad recipe and endives and nuts salad recipe.
These recipes are really easy and fast to prepare.
These meals are healthy option for your lunches or dinners.
For the endives salad you can use blue cheese if you like.
00:00 - Introduction
00:19 - Chickpeas and cumin salad
Ingredients:
- Cooked chickpeas
- Lemon juice
- Olive oil
- Salt
- Cumin
- 2 garlic cloves
02:23 - Endives and nuts salad
Ingredients:
- 2 endives
- Nuts
- Salt
- Black pepper
- Cider vinegar
- Olive oil
- Blue cheese (Optional)
- Dijon mustard
- 1 apple
#endivessalad
#chickpeassalad
#healthymeals
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???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Chickpeas Salad | Healthy Dinner Salad With Lemon Garlic Dressing | Weight Loss Recipe | Ep: 16
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Ingredients :
For salad -
Red & White cabbage
Green, Red, Yellow & Orange Capsicum
Cucumber
Carrot
Onion
Green & Black olives
Tomato
For Dressing-
Yoghurt
Lemon
Garlic
Extra virgin olive oil
Salt
Pepper powder
How to Make Crispy and Flavorful Roasted Chickpeas for a Salad:Spiced I Protein Rich I Oven Baked
Learn how to make crispy and crunchy roasted chickpeas with this easy recipe. Perfect for a vegan and gluten-free snack or addition to salads and bowls. You can season them with olive oil and your choice of spices such as Indian or Mediterranean for a flavorful and protein-packed treat. Whether you oven-bake or pan-roast them, these chickpeas are sure to be a hit. Try them with a sprinkle of zaatar for a tasty Middle Eastern twist.
The YouTube video is about #Chickpea #Salad which is #Glutenfree and Healthy at the same time.
Chickpea Salad
Chickpea Marination
1 tsp Cumin powder
1 tsp chilli powder
2 teaspoon brown sugar
1 teaspoon pepper powder
1 teaspoon garlic powder (never fresh garlic)
4 tsp olive oil
Salt to taste
1 tin chickpeas (drained)
Dressing
2 tbsp chopped coriander/parsley/dill (fresh or dried )
3 tbsp olive oil
1 teaspoon pepper powder
1 teaspoon honey/brown sugar
2 tsp chopped garlic
2-3 tbsp apple cider vinegar/lemon
Salt to taste
Salad
1 cup chopped cucumber
1 cup chopped cherry tomato
1 chopped bell pepper
1 cup boiled quinoa/brown rice
1 large mango
1 bunch Kale
Top tip
Use brown rice /millets or quinoa as per choice.
Fruits like mango or pomegranate can be added.
Garlic can be avoided in the dressing if you wish.
Do not use fresh garlic while roasting chickpeas. Only garlic powder should be used.
Keep watching this channel for the more informative video.
If you have any queries, please let me know in the comments or contact us through social media. Thank you for your support!
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What happens when you eat chickpeas!
Do you like chickpeas? Share some recipes ???? they are versatile and can be used in a variety of dishes such as salads, soups, stews, and even desserts!
Source
BRAIN-LOVING KALE CHICKPEA SALAD ????
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.
Save this recipe for a quick lunch or a side salad!
Kale is an amazing food. It’s actually a cruciferous vegetable, like Brussels sprouts, cabbage and cauliflower, but sometimes it’s included in the leafy greens category. Regardless, it’s packed with flavonols - colored compounds and fruits and vegetables and tea, which has consistently been associated with better brain health. In a recent study, regular consumption of flavonols was associated with lower cognitive decline (PMID: 36414424).
KALE
2 bunches of dinosaur or lacinato kale (or any leafy greens)
Lemon juice
Pinch of salt
Extra-virgin olive oil (EVOO) spray
ROASTED CHICKPEAS
- A can of low-sodium chickpeas, drained and rinsed
- EVOO spray
- Freshly ground black pepper
- Half a teaspoon of garlic powder, turmeric, cumin, smoked paprika, add cayenne for a kick (optional)
- Pinch of salt
DREAMY TAHINI
- 1/2 cup tahini
- Pinch of salt
- 1 garlic clove, minced or grated
- Juice of half a lemon
- 1/2 tablespoon monkfruit sweetener
- Water to thin in out
WALNUT PARMESAN
A cup of walnut, with 1/2 cup nutritional yeast, a pinch of salt, half a teaspoon of garlic powder and a teaspoon of miso pulsed together in a food processor.