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How To make Chick Pea Salad with Garlic Cumin Vinaigrette
Ingredients
1
cup
chickpeas, dried, soaked
1 1/2
cup
onion, red, finely diced
6
tablespoon
olive oil
4
each
garlic, cloves, crushed
1
each
jalapeno chili, red, minced
3
tablespoon
herbs, chopped
1
tablespoon
cilantro leaves
2
tablespoon
lemon juice
1 1/2
tablespoon
cumin, seeds, coarsely crushed
1
salt, to taste
1
pepper, freshly ground, to taste
Directions:
Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins.
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer.
Add cilantro leaves as garnish. Serve at room temperature.
How To make Chick Pea Salad with Garlic Cumin Vinaigrette's Videos
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Vegetarian and Vegan Diet
High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Weight Loss
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
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▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of cooked chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Salad Dressing:
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice OR vinegar
1 tablespoon maple syrup OR OR 2 teaspoons sugar OR honey
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/2 teaspoon black pepper
(You can adjust the ratio of the ingredients for salad dressing to your taste)
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
----------
▶️ Please subscribe:
----------
▶️ Follow me on:
Instagram:
Pinterest:
----------
▶️ RECIPE INGREDIENT LIST: (2 to 3 servings)
▶️ To prepare chickpeas:
540ml can of chickpeas (unsalted)
(home cooked chickpeas by weight will be 355g approximately, water NOT included)
1 to 2 tablespoon olive oil
2 teaspoons Paprika
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste (for your reference I have used 1/2 teaspoon salt )
1/4 Teaspoon cayenne pepper (OPTIONAL)
1 teaspoon oregano
(Combine all the above ingredients and Cook the chickpeas on Medium heat by stirring often until they are coated with spices)
▶️ Vegetables for salad:
1 cup chopped cucumber (150g)
1 cup chopped red bell pepper (150g)
1 cup chopped tomato (200g)
1/2 cup chopped onion (70g)
1/2 cup shredded carrot (65g)
1/2 cup parsley OR 1/4 cup cilantro
▶️ Topping:
Almond Flax Crackers Recipe (for the salad topping as shown in the video) :
#healthy #recipes #food
Thanks for watching High Protein Chickpea Salad (Plant-based) | Healthy Salad Recipe for Weight Loss
Easy Lemon Garlic Tahini Dressing - How to Make Tahini Dressing
We both love this tahini dressing. Of all the salad dressing recipes we have shared, this tahini-based dressing is the one you will find in our fridge. It’s creamy, flavorful, and works drizzled over just about anything. Think hearty salads, grain bowls, roasted veggies, and even as a sauce for meats or seafood.
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Mexican Salad - Healthy Salad Recipe - My Recipe Book With Tarika Singh
Mexican Salad, can be a sumptuous meal in itself or a delectable accompaniment to your dinner. Food blogger Tarika Singh brings you a hearty and filling Mexican Salad recipe.
Ingredients:
For Dressing:
2 tbsp extra virgin olive oil
fresh coriander leaves - roughly chopped
3 cloves of garlic - finely minced
2 tsp dried oregano
3 tbsp lemon juice
3/4th tsp cumin powder
1/4 tsp chilli flakes
For Salad:
200 gms lettuce
tomatoes - chopped
corn
1/2 cup kidney beans - boiled
1 avocado
spring onion
Method:
To make the dressing:
- In a small glass, add the extra virgin olive oil, fresh coriander leaves, minced garlic, dried oregano, lemon juice, cumin powder and chilli flakes and whisk all the ingredients well.
To make the salad:
- Roughly chop the lettuce into bite-sized pieces.
- In a bowl, add the lettuce, chopped tomatoes, corn, boiled kidney beans, avocado, spring onion and little dressing and toss the ingredients.
- Keep adding the dressing as you toss the salad through.
- The delicious Mexican Salad is ready to be served.
Director: Vaibhav Dhandha
Copyrights: REPL
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Chickpea Salad with a Mexican Avocado & Yogurt Dressing
This Chickpea Salad with a Mexican Avocado & Yogurt Dressing is packed full of protein and the perfect summer dish. Made with Glenisk Natural 0% Fat Irish Strained Protein Yogurt, this salad is light & refreshing and the idea meal for warm summer nights, check out the chickpea salad recipe here:
__________________________________________________________
Ingredients
1 Ripe Avocado
180g Glenisk Natural Irish Strained Protein Yogurt
1 Green Chilli
1 tbsp Cumin
1 Lime
3 tbsp Water
2 Spring Onions
1 Small Red Onion
½ Cucumber or 4 Mini Cucumbers
16 Cherry Tomatoes
6 Radish
Small Bunch of Fresh Coriander
Method
1. Chop the red onion into thin slices, squeeze 1/2 the lime over the top and put aside. Chop the cherry tomatoes into halves. Use a potato peeler to shave slices of cucumber and slice the radish. Add the cherry tomatoes, radish and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
2. Chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk Natural Irish Strained Protein Yogurt, Green Chilli, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
3. Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.
Easy Salad Dressings ( Really Quick)
✔️Easy Salad Dressings ( Really Quick)
✔️Basic Ingredients
Note: Adjust the quantity of ingredients as you like
*Thousand Island
Ingredients:
Ketchup
Mayonnaise
Mango Juice
Black pepper
In a bowl, combine all ingredients and stir well
*Vinaigrette
Lemon juice
Olive oil
Cumin powder
Sugar
Salt
Black pepper
In a bowl, combine all ingredients and stir well
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