Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Stuffed ZUCCHINI Boats With Chickpeas (Vegan Recipe)
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
2 medium zucchini
1/2 tbsp vegetable oil or water, if oil-free
1 small/medium onion chopped
2-3 cloves of garlic minced
1 small bell pepper chopped
1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
1 heaped tbsp tomato paste
1 tbsp hot sauce or more to taste
4-6 tbsp plant-based milk
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp onion powder
1 tsp coconut sugar or brown sugar
1/2 tsp smoked paprika
1/2 tsp ground cumin
Sea salt, ground pepper, and chili powder to taste
Fresh herbs to garnish
1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese
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3 Easy ONE POT Vegan Meals With Chickpeas | Easy Vegan Recipes | Food Impromptu
▶️ CHICKPEA PASTA RECIPE: (3 - 4 servings)
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added a total of 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter of Water
160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice
Garnish:
1/3 cup / 15g Parsley - finely chopped
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
To a heated pan add olive oil, onion, celery, carrot, and salt (½ tsp). Fry on medium-high heat until the onions are soft and just start to caramelize. Then reduce the heat to medium or medium-low. Add garlic, oregano, and chili flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant.
Now add the cooked chickpeas, strained tomatoes/passata, and water and mix well. Cover the pot and bring it to a boil. Then reduce the heat to low and cook for about 15 minutes on low heat for the flavors to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente.
Please note by the time the pasta is cooked most of the water will be gone and you will be left with a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Mix well.
▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.)
1/2 cup / 95g - Quinoa (soaked for 30 minutes)
1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes)
2 cups/1 can(540ml) - Cooked chickpeas
3 tablespoons - Olive Oil
1cup / 130g - Onion (finely chopped)
1 cup / 150g - Carrot - (cut into small cubes)
1 +1/2 cup / 360ml - Vegetable Broth (low sodium)
Salt to taste (I have added a total of 1 teaspoon of Pink Himalayan salt)
1/4 teaspoon - Cayenne pepper (Optional)
1 tablespoon - Lemon Juice or to taste
1/3 cup/ 20g - Parsley - finely chopped
METHOD:
Wash the quinoa and basmati rice thoroughly until the water runs clear and then let it soak in water for 30 minutes.
To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium heat until the onion and carrot starts to caramelize.
Add the soaked/drained quinoa, rice, and cooked chickpeas, along with vegetable broth, salt, and cayenne pepper. Bring to a rapid simmer. Then reduce the heat to the lowest point in your stove and cover and cook for about 20 minutes. Once cooked turn off the heat and uncover. Add the lemon juice, and parsley and mix very gently, Cover and let it sit for 5 minutes before serving (for flavors to blend).
▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings)
1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice)
2 to 3 Tablespoon Olive Oil
1+ 1/2 cup / 200g Onion - one medium size onion
2 Tablespoon Garlic - 5 to 6 Garlic approx.
1+1/2 cup / 350ml Strained tomatoes/Passata
300g / 8 to 9 cups approx. - Fresh Spinach - chopped
4 cups / 1 Liter of Water
1/4 Teaspoon Chilli flake (Optional)
2 cups / 1 Can (540 ml) Cooked chickpeas
3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup)
Salt to taste (I have added a total of 1+1/4 teaspoon pink Himalayan salt)
Garnish:
1/3 cup / 15g Parsley - finely chopped (Optional)
Lemon juice to taste (I have added 1 tablespoon of lemon juice)
Black pepper to taste (I have added 1/2 teaspoon black pepper)
Drizzle of Olive oil - 1 to 2 Tbsp
METHOD:
Wash thoroughly and soak 1 cup of brown rice for 1 hour.
Heat a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently.
Then reduce the heat to medium-low. Add the finely chopped garlic, and chili flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently.
Now add the strained tomatoes, and spinach and mix well. Transfer the soaked/strained rice, cooked chickpeas, salt, water, and fresh dill to the pot and bring it to a vigorous boil. Then reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still slightly firm. (We don't want mushy rice).
Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes. Turn off the heat and garnish with Parsley, lemon juice, and a good quality olive oil.
#vegan #recipes #food
20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ 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. ❤️
If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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Chickpeas and Zucchini Noodles Recipe | Plant-Based Meal
#Zucchini #Zoodles #Zucchini&Chickpeas
Chickpeas and Zucchini Noodles | Plant-Based Meal
Zucchini Noodles are a low carb alternative to regular noodles.
This Zucchini and chickpeas recipe is absolutely delicious.
It is quick, healthy and delicious!
Ingredients:
- 1 Large Zucchini
- Red Onion
- 2 Pimento/ Seasoning Peppers
- A Few Basil Leaves
- Celery
- Parsley
- Garlic Powder
- Paprika
- Cayenne Pepper
- Black Pepper
- Sea Salt
- Olive Oil
- Oregano
00:40 Intro
06:26 Plating
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