• Greek Chickpea and Feta Salad

    Mediterranean Chickpea Salad with Feta, Olives, and Fresh Herbs

    Ingredients:

    1 can (15 oz) chickpeas, drained and rinsed

    1 cup cherry tomatoes, halved

    1/2 cucumber, diced

    1/4 red onion, thinly sliced

    1/2 cup Kalamata olives, halved

    1/3 cup crumbled feta cheese

    2 tablespoons chopped fresh parsley

    1 tablespoon chopped fresh mint (optional)

    For the Dressing:

    3 tablespoons extra virgin olive oil

    1 tablespoon red wine vinegar

    1 teaspoon Dijon mustard

    Juice of half a lemon

    1 garlic clove, minced

    Salt and black pepper, to taste

    Directions:

    In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, lemon juice, garlic, salt, and pepper until well emulsified.

    In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.

    Pour the dressing over the salad and toss gently to combine.

    Let the salad sit for 10–15 minutes before serving to allow flavors to meld.

    Serve chilled or at room temperature.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 285 kcal per serving | Servings: 4 servings

    #greeksalad #chickpeasalad #fetasalad #mediterraneandiet #healthylunchideas #veggielovers #freshsalads #easymeals #plantbasedprotein #saladrecipe #greekflavors #quicklunch #olivesandfeta #simpleeats #legumelove #chickpeagoodness #greekinspired #flavorfulsalad #freshtomatoes #dressingdone

    Packed with flavor and protein! This Greek Chickpea and Feta Salad is the easiest 10-minute lunch or side dish you’ll love all summer long!
    Greek Chickpea and Feta Salad Mediterranean Chickpea Salad with Feta, Olives, and Fresh Herbs Ingredients: 1 can (15 oz) chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 1/2 cup Kalamata olives, halved 1/3 cup crumbled feta cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh mint (optional) For the Dressing: 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard Juice of half a lemon 1 garlic clove, minced Salt and black pepper, to taste Directions: In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, lemon juice, garlic, salt, and pepper until well emulsified. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint. Pour the dressing over the salad and toss gently to combine. Let the salad sit for 10–15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 285 kcal per serving | Servings: 4 servings #greeksalad #chickpeasalad #fetasalad #mediterraneandiet #healthylunchideas #veggielovers #freshsalads #easymeals #plantbasedprotein #saladrecipe #greekflavors #quicklunch #olivesandfeta #simpleeats #legumelove #chickpeagoodness #greekinspired #flavorfulsalad #freshtomatoes #dressingdone Packed with flavor and protein! This Greek Chickpea and Feta Salad is the easiest 10-minute lunch or side dish you’ll love all summer long!
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  • Looking for a nutritious and colorful meal idea?

    Chickpea and Roasted Veggie Buddha Bowl

    Ingredients:
    - 1 cup cooked chickpeas
    - 1 red bell pepper, chopped
    - 1 zucchini, sliced
    - 1 cup broccoli florets
    - 2 tablespoons olive oil
    - 1 teaspoon garlic powder
    - 1 teaspoon cumin
    - Salt and pepper to taste
    - 1 cup cooked quinoa
    - Fresh parsley, for garnish
    - Lemon wedges, for serving

    Preparation Steps:
    1. Preheat your oven to 400°F (200°C).
    2. In a bowl, toss the chopped bell pepper, zucchini, and broccoli with olive oil, garlic powder, cumin, salt, and pepper.
    3. Spread the veggies on a baking sheet in a single layer.
    4. Roast for 20-25 minutes, or until tender and slightly browned.
    5. In a serving bowl, layer cooked quinoa, roasted veggies, and chickpeas.
    6. Garnish with fresh parsley and serve with lemon wedges on the side.

    Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins
    Calories: 350 kcal per serving | Servings: 2 servings

    Suggested Pairings: Serve with a side of hummus and pita bread for a complete meal!

    #buddhabowl #healthyrecipes #veganrecipes
    Looking for a nutritious and colorful meal idea? Chickpea and Roasted Veggie Buddha Bowl Ingredients: - 1 cup cooked chickpeas - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup broccoli florets - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup cooked quinoa - Fresh parsley, for garnish - Lemon wedges, for serving Preparation Steps: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, toss the chopped bell pepper, zucchini, and broccoli with olive oil, garlic powder, cumin, salt, and pepper. 3. Spread the veggies on a baking sheet in a single layer. 4. Roast for 20-25 minutes, or until tender and slightly browned. 5. In a serving bowl, layer cooked quinoa, roasted veggies, and chickpeas. 6. Garnish with fresh parsley and serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 350 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with a side of hummus and pita bread for a complete meal! #buddhabowl #healthyrecipes #veganrecipes
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  • COLOSSUS CHICKPEA & HARISSA DEEP DISH

    Ingredients:
    1 deep-dish crust
    1 ½ cups chickpeas (cooked or canned, drained)
    2 tbsp harissa paste
    ½ cup sautéed red onions
    1 cup crushed tomatoes
    1 cup shredded mozzarella or vegan cheese
    2 cloves garlic, minced
    Optional: chopped cilantro or parsley

    Instructions:
    1⃣ Mix chickpeas with harissa, garlic, and onions.
    2⃣ Spread crushed tomatoes on crust base.
    3⃣ Layer chickpea mix over sauce, top with cheese.
    4⃣ Bake at 375°F (190°C) for 25–30 min until bubbling & crisp.
    5⃣ Garnish with herbs and serve bold, spicy satisfaction!

    Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4
    COLOSSUS CHICKPEA & HARISSA DEEP DISH Ingredients: 1 deep-dish crust 1 ½ cups chickpeas (cooked or canned, drained) 2 tbsp harissa paste ½ cup sautéed red onions 1 cup crushed tomatoes 1 cup shredded mozzarella or vegan cheese 2 cloves garlic, minced Optional: chopped cilantro or parsley Instructions: 1⃣ Mix chickpeas with harissa, garlic, and onions. 2⃣ Spread crushed tomatoes on crust base. 3⃣ Layer chickpea mix over sauce, top with cheese. 4⃣ Bake at 375°F (190°C) for 25–30 min until bubbling & crisp. 5⃣ Garnish with herbs and serve bold, spicy satisfaction! Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4
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    · 0 Yorumlar ·0 hisse senetleri ·32K Views
  • Three-Bean and Quinoa Salad

    Zesty Three-Bean and Herbed Quinoa Power Salad

    Ingredients:

    1 cup cooked quinoa

    1/2 cup canned black beans, rinsed and drained

    1/2 cup canned chickpeas, rinsed and drained

    1/2 cup canned kidney beans, rinsed and drained

    1 cup cherry tomatoes, halved

    1/2 cup red bell pepper, diced

    1/4 cup red onion, finely chopped

    1/4 cup fresh parsley, chopped

    2 tablespoons olive oil

    1 tablespoon red wine vinegar

    1 tablespoon lemon juice

    1 garlic clove, minced

    Salt and pepper to taste

    Optional: crumbled feta or avocado slices for topping

    Directions:

    In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley.

    In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.

    Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated.

    Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor.

    Top with crumbled feta or sliced avocado just before serving if desired.

    Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes
    Kcal: 280 kcal | Servings: 4 servings

    #healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad

    This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!
    Three-Bean and Quinoa Salad Zesty Three-Bean and Herbed Quinoa Power Salad Ingredients: 1 cup cooked quinoa 1/2 cup canned black beans, rinsed and drained 1/2 cup canned chickpeas, rinsed and drained 1/2 cup canned kidney beans, rinsed and drained 1 cup cherry tomatoes, halved 1/2 cup red bell pepper, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 garlic clove, minced Salt and pepper to taste Optional: crumbled feta or avocado slices for topping Directions: In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated. Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor. Top with crumbled feta or sliced avocado just before serving if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!
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    · 0 Yorumlar ·0 hisse senetleri ·35K Views
  • Lamb and Chickpea Soup

    Hearty Lamb and Chickpea Stew with Warm Spices

    Ingredients:

    1 lb (450g) lamb shoulder, cut into bite-sized pieces

    1 can (15 oz) chickpeas, drained and rinsed

    1 large onion, chopped

    3 cloves garlic, minced

    2 carrots, diced

    2 celery stalks, diced

    1 can (14 oz) diced tomatoes

    6 cups beef or lamb broth

    2 tablespoons olive oil

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1/2 teaspoon smoked paprika

    1/2 teaspoon ground cinnamon

    Salt and black pepper to taste

    Fresh parsley or cilantro, chopped, for garnish

    Directions:

    Heat olive oil in a large pot over medium-high heat. Add lamb pieces and brown on all sides, about 5-7 minutes. Remove and set aside.

    In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened.

    Add garlic, cumin, coriander, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.

    Return lamb to the pot and stir to coat with spices.

    Add diced tomatoes, chickpeas, and broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours, or until lamb is tender.

    Season with salt and pepper to taste.

    Serve hot, garnished with fresh parsley or cilantro.

    Prep Time: 15 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 45 minutes
    Kcal: Approximately 350 kcal per serving | Servings: 6 servings

    #lambsoup #chickpeasoup #heartymeals #souprecipes #comfortfood #mediterraneanfood #slowcooked #proteinpacked #soupsandstews #healthyrecipes #onepotmeal #warmspices #homemadefood #nutritious #winterwarmers #legumes #slowcooking #easyrecipes #lambrecipes #soulfood

    Cozy up with a bowl of this hearty Lamb and Chickpea Soup! Packed with warm spices and tender lamb, it’s the perfect comfort meal for chilly days.
    Lamb and Chickpea Soup Hearty Lamb and Chickpea Stew with Warm Spices Ingredients: 1 lb (450g) lamb shoulder, cut into bite-sized pieces 1 can (15 oz) chickpeas, drained and rinsed 1 large onion, chopped 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 can (14 oz) diced tomatoes 6 cups beef or lamb broth 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/2 teaspoon ground cinnamon Salt and black pepper to taste Fresh parsley or cilantro, chopped, for garnish Directions: Heat olive oil in a large pot over medium-high heat. Add lamb pieces and brown on all sides, about 5-7 minutes. Remove and set aside. In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened. Add garlic, cumin, coriander, smoked paprika, and cinnamon. Cook for 1 minute until fragrant. Return lamb to the pot and stir to coat with spices. Add diced tomatoes, chickpeas, and broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 1.5 hours, or until lamb is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro. Prep Time: 15 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 45 minutes Kcal: Approximately 350 kcal per serving | Servings: 6 servings #lambsoup #chickpeasoup #heartymeals #souprecipes #comfortfood #mediterraneanfood #slowcooked #proteinpacked #soupsandstews #healthyrecipes #onepotmeal #warmspices #homemadefood #nutritious #winterwarmers #legumes #slowcooking #easyrecipes #lambrecipes #soulfood Cozy up with a bowl of this hearty Lamb and Chickpea Soup! Packed with warm spices and tender lamb, it’s the perfect comfort meal for chilly days.
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