Jaymi's Notes:
I'm always looking for great salad recipes that can be made up on a Sunday and eaten for lunches throughout the week. The three requirements for me are that it has to be easy to make, healthy, and improve in flavor as the days go by. This salad fills all those requirements. From start to finish, this salad doesn't take more than about 20 minutes to make. You can put it in individual containers for grab-n-go lunches that will last all week long. And best of all, you're doing your body a favor by eating this, thanks to the protein in the chickpeas and the healthy fats in the olive oil.
More on The Cooking Project.
Kelly's Recipe:
My mother is always telling me that she could be a vegetarian, because she doesn't much like meat and she hates handling in before she cooks it. But I know she could never do it, because it isn't the meat that really bothers her, it's food itself. She's a picky eater and won't touch stuff like lentils and chickpeas. Tofu? Not on your life.
If you are going to embrace a vegetarian lifestyle, or a weekday vegetarian lifestyle, or even just going for Meatless Mondays, you have to eat more than a plate full of vegetables. It made me laugh when she cut out this recipe out of a magazine for me. She handed it over with a little moue of distaste and said "better you than me". In this case, it's too bad that she doesn't realize what she is missing. I loved this mouth puckering tart salad. The next time I make this, I think I would add some chopped cilantro or parsley as well. This would be great as a side with grilled vegetables or something like a frittata. It would also be a good pot-luck party dish or buffet dish. Just double the recipe.
This recipe is from the website Womansday.com.
Roasted Cumin and Chickpea Salad
3/4 tsp cumin
2 Tbsp lime juice
1/2 tsp salt
1/4 tsp pepper
2 Tbsp extra-virgin olive oil
1/2 small red onion, chopped
1 celery rib, sliced
1 medium tomato, seeded and chopped
1 can (16 oz) chickpeas, rinsed and drained
1/4 cup crumbled feta (omit for a vegan version of this salad)
1. Heat a dry 8-in. skillet over medium heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.
2. In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly add oil, whisking until blended.
3. Place onion in a large bowl and pour in dressing. Place celery, tomato and chickpeas on top of onion without mixing. Cover and refrigerate 15 minutes.
4. Add feta to bowl with chickpea mixture. Toss to combine.
© Jaymi Heimbuch
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