Mediterranean Chickpea Salad Ready in 15 Mins!
Get the recipe here:
Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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Rach's Ridiculously Easy One-Pan Pasta with Chickpeas
Watch Rachael show you how to make a super-easy, comforting pasta with chickpeas + tomatoes in one pan.
How to Make Pasta e Ceci (Pasta with Chickpeas)
Bridget teaches Julia how to make Pasta e Ceci (Pasta with Chickpeas).
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ROASTED VEGETABLES | easy oven roasted recipe
Roasted vegetables are perfect for the holidays. This easy oven-roasted recipe is also perfect for meal prep and simple enough to make on a busy weeknight. This is a basic cooking technique every healthy home cook should have in their back pocket. Let me show you how!
Try adding roasted vegetables to your weekend meal prep so you have them on hand to add to salads, veggie bowls, omelets, and quesadillas.
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TIMESTAMPS:
0:00 Intro
0:15 Tips + Tricks
0:37 Getting Started
0:42 Which Vegetables To Make
1:33 Preparing Veggies
3:10 Seasoning The Veggies
3:49 Prepping The Veggies + Sheet Pan's
4:55 Roast Em' Up
5:39 Meal Prep Storage
6:14 Bloopers
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ROASTED VEGETABLES | easy oven-roasted vegetable recipe
3 cups broccoli florets
3 cups cauliflower florets
1 bunch radishes halved or quartered depending on size (about 1 cup)
4-5 carrots peeled and cut into bite-sized chunks (about 2 cups)
1 red onion cut into chunky pieces* (about 2 cups)
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.
Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.
Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.
Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!
roasted vegetables on a sheet pan
NOTES
I like to cut each half of the onion into thirds and then slice across.
It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time.
Flipping the veggie halfway through is optional. If you feel lazy, you can skip it. But if you want caramelization on both sides of the veggies, be sure to flip!
Ultimately, you need to use 10-12 cups of veggies – the exact mix doesn’t matter.
NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg
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#roastedvegetables #ovenroastedvegetables #roastedvegetablesrecipe