- 8 tablespoons chickpea sprouts
- 1 red
- 4 tablespoons lemon juice
- 1 tablespoon cold pressed olive oil
- a little sea salt
Preparation time: less than 15 minutes
RECIPE PREPARATION Chickpea salad:
I cut a tomato into pieces, mixed it with the rest of the ingredients and got a tasty and healthy salad.
Chickpea salad - Recipes
This salad is a very light and nutritious salad, also easy to prepare.
The green dressing gives it the perfect taste of greens and a special Mediterranean flavor.
All you need are the ingredients, a bowl, a good knife and a chopper. ) In 10-15 minutes, the wonder is on the table and can be enjoyed.
- iceberg lettuce - 5-6 leaves
- radicchio salad - a small piece (you should know that radicchio salad has a slightly bitter taste, if you do not like the bitter taste, better avoid using it)
- tomatoes - 2 pieces
- Cornishon cucumbers - 2 pieces
- carrot - a piece
- red onion sprouts - 2-3 tablespoons
- olive oil - 50 ml
- lemon - a medium piece - lemon juice - to taste (I love the sour taste of lemon and use the juice of a medium lemon)
- fresh parsley - 1 thread
- fresh dill - 1 thread
- fresh basil - 1 thread
- fresh mint - a few leaves
- white pepper - a powder
- salt - to taste
Wash the parsley, mint, dill and basil, remove the stem of the greens, then blend the leaves to obtain a fine mixture of greens. Over them, add lemon juice, olive oil, salt, pepper and mix well until a homogeneous composition is obtained.
Wash the lettuce leaves, tomatoes, cucumbers and carrots well. Peel the carrots and cucumbers.
Cut iceberg lettuce and radicchio salad into smaller strips, clean the cucumbers and cut them into oblique slices, cut the tomatoes into thin strips or cubes, as desired, and mix well. Grate the carrot and place it over the mixture of lettuce, radicchio salad, tomatoes and cucumbers, and over the grated carrot, arrange the red onion sprouts.
Salad with vegetables and chickpeas
Salad with vegetables and chickpeas & # 8211 a light and healthy salad
There's no way you don't like chickpeas in salads and I say that because I add it all the time. The last salad tried is a vegetable salad and chickpeas, a versatile salad where you can play with the ingredients and make it to your liking.
Vegetable and chickpea salad recipe it is perfect for summer, for a picnic or barbecue and why not, even at work.
Chickpeas appear for the second time on this blog this week. I have the recipe written and photographed from the summer, as he waited until now, he could wait but I see every day how few people know what chickpeas are and what they are used for. If you click on the link to Wikipedia, you will learn more about chickpeas than I could tell you in this article. I will insist on use. We started to get closer to chickpeas due to the hummus but we must not neglect the other options. One of them is soup. Cream soup, to be exact.
A big carrot, a potato, a small celery, a lemon, a little cumin, a little, very little salt, chickpeas. I use ready-cooked chickpeas, so I take care of the amount of salt I put in the soup.
I put all the vegetables to boil (washed and cleaned, of course) and after I find that they are cooked, I put the chickpeas and let them boil together.
I put the spices (lightly fried cumin, without oil, then crushed in a mortar) and work the soup with the blender.
I add dill or not, I add or not green basil or parsley, but a few drops of lemon juice are required, they fit perfectly in chickpea soup.
That's it. Stay healthy. And know that this soup is better in winter than in summer, it is very filling.
PHOTO: Cristian Burz, Adi Hadean
Eggless omelet with chickpea flour
An original recipe, maybe a little strange for some, but it aroused a lot of interest in me and it is very, very good!
Be careful, when pouring the composition to make it into a cake shape with a diameter of 26 centimeters or rectangular somewhat wide to bake well.
100 gr chickpea flour
100 gr of water
1 small zucchini
salt and oil.
Mix chickpea flour in a bowl with enough water to become a cream and not form lumps, like pancakes. Cook the finely chopped onion in a little oil, add salt, add the carrot and finely chopped zucchini, then pour a little water (a small cup) over the vegetables to soften, leave for a few minutes until the water disappears completely, then add them to the composition. naut. Mix everything, adjust the salt if necessary and prepare a form in which we put the baking paper, pour the composition and put it in the oven for 1h10min at 180 °, until our omelet is ready. That's it!
Ovo-lacto-vegetarian recipes. Simple and easy to make recipes. Meat-free recipes. Recipes containing milk, eggs, cheese.
This collection of recipes is like an online cookbook. It is updated every time a new recipe published on the blog falls into this category.
In the collection you will find recipes for appetizers, basic dishes, desserts such as cakes, cakes or desserts by the glass.
Some of the recipes can easily fall into the category of gluten-free recipes or can be adapted to be helpful in different diets.
I hope you like this generous collection in which most recipes, I must admit, are under the category of "desserts", ie more cakes and pies.
These are generally easy dessert recipes for beginners and are explained step by step.
I hope you like this collection which has been my work for almost 8 years and which I hope to see materialized soon in a cookbook in electronic and physical format.
In order to be able to read each recipe separately, you have to click on the picture of the recipe that interests you or on its title. You will be redirected to another page on the blog where you can read the recipe in detail, with the list of ingredients and how to prepare it.
If you try the recipes, it would be helpful for me to leave a feedback with a comment on that recipe. It would also help to tell me what other recipes like this would interest you.
Carrot and chickpea salad
Mix the lemon juice with the chopped garlic and let them sit for 15 minutes.
Fry the almonds in 2 tablespoons of hot oil in a pan for 5 minutes until golden. Take them out on paper towels and let them cool.
Put them together with the lemon juice in a food processor. Add coriander, cumin, paprika and hot pepper powder and mix well until you grind the almonds. Add the olive oil and mix until you get a paste. Season with salt and pepper.
Put the pasta in a bowl, add the chickpeas and carrots and mix well.
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Chickpeas, also known as garbanzo beans, are part of the legume family.
Although chickpeas have become more popular in our country recently, in the Middle East it has been known for thousands of years, being frequently used in various dishes.
Its walnut aroma and slightly crunchy texture match well with various foods and ingredients, this being an excellent substitute for meat in vegan and vegetarian diets.
Chickpeas are a rich source of protein, fiber, vitamins and minerals, and they manage to offer many health benefits, such as: improved digestion, weight management and reduced risk of many diseases.
For these reasons, today we chose to prepare some of the most famous and delicious chickpea recipes:
- a boiled chickpea cane
- half a red onion
- two tomatoes
- a handful of olives
- lemon juice
Mix all the ingredients and serve immediately.
Nahnie de naut
Photo & # 8211 https://choosingchia.com/
- 500 g naut
- 350 g tomatoes in their own juice
- 1 tablespoon concentrated tomato juice
- 2 carrots
- 2 onions
- a clove of garlic
- 2 bay leaves
- peppercorns and ground
- green parsley
Soak the chickpeas (12 hours). Drain and boil with a bay leaf, a clove of garlic, rosemary, oil, peppercorns for 30-45 minutes. Grate the carrots, cut the onion into small pieces and fry in two tablespoons of oil, adding 100 ml of water or vegetable soup. Leave it on the fire for 5 minutes then add the tomato juice, thyme, salt and ground pepper to taste. The boiled and drained chickpeas are mixed with the sauce, a bay leaf and put in the oven for 20 minutes. When it is ready, sprinkle the finely chopped parsley on top and serve.
Photo & # 8211 https://www.acouplecooks.com/
- 4 cloves of garlic
- 2 cups boiled chickpeas
- 2/3 cup of tahini
- ¼ cup of lemon juice
- ½ cup of olive oil
- ¼ cup of finely chopped fresh parsley
- 2 tablespoons pine nuts
Put the chickpeas, tahini, garlic and salt in a blender. Then add the lemon juice, a little, stirring with a spoon. Place the pasta obtained in a bowl and add pine seeds, olive oil and parsley on top. It is eaten with glue.
Chickpea paste with garlic
Photo & # 8211 https://mindovermunch.com/
- 14 cloves of garlic
- 2 dogs naut boiled
- an onion cut into quarters
- the juice of 2 lemons to taste
Garlic and chickpea paste can be served on bread, but can also be used to fill tomatoes. It can also be served with celery, on endive leaves or optionally with vegetables.
Put the garlic cloves in a pan, sprinkle with a little oil and bake for 20 minutes or until the garlic is soft. Garlic should not be allowed to turn brown. Then remove from the oven, then peel. Put the garlic and the rest of the ingredients (without the paprika) in a bowl and mix with the mixer until a homogeneous composition is obtained. Place the composition on a plate and sprinkle with paprika.
Eggplant, pumpkin and chickpea bites
Photo & # 8211 http://ericbakker.com/
- 2 cups vegetable soup
- 1 teaspoon curry powder
- 1/4 teaspoon chopped hot pepper (optional)
- 4-6 small eggplants (about 500 g) cut into cubes
- 4 small zucchini, cut into slices
- 2 red cups cut into pieces
- 2 dogs naut boiled
Put the soup in a pot and add the curry powder together with the hot pepper, cinnamon (cloves) and leave it on the fire. Add the eggplant and simmer for 5 minutes. Add the zucchini, tomatoes and simmer for another 5 minutes, until the zucchini are soft. Add the chickpeas and leave for another 5-10 minutes, until the eggplants are ready. Musacaua can be served on bread or with rice.
Photo & # 8211 http://www.nikkisplate.com/
- 300 g boiled naut
- 1/3 cup honey
- 1/4 cup lemon juice
- 1 teaspoon cumin
- 1 teaspoon crushed garlic
- 2 tablespoons finely chopped parsley
- pepper and salt to taste
Mix all the ingredients (except the parsley) in a blender, until a paste is formed. Sprinkle freshly chopped parsley over it. Serve with toast or crackers.
Photo & # 8211 https://gourmandelle.com/
- 300 g naut
- a bunch of parsley
- a medium onion
- 3-4 cloves of garlic
- green onion tails
- spices (thyme, rosemary, bay leaf, nutmeg), pepper, salt
- olive oil
The chickpeas are kept overnight (12 hours) soaked in cold water. If we consider that it has not softened enough then we boil it for 30 minutes. When the chickpeas are ready, pass all the ingredients through a blender, until we obtain a homogeneous paste. When the composition is not sufficiently bound, add olive oil, little by little, until it binds well and you can shape the meatballs. You can add an egg (if you are not fasting or you are not vegan). Shape the meatballs, put them in flour and put them in the preheated oven at 180 degrees until they are well browned on both sides.
Glues (for falafel and not only)
Photo & # 8211 https://minimalistbaker.com/
- 500 g flour
- 200 ml of warm water
- a little yeast
- a teaspoon of salt
- a teaspoon of sugar
In warm water mix the sugar, salt and yeast until smooth. Then we incorporate the flour in the rain. Knead a soft and elastic dough, which is left to rise for 30 minutes when hot. From this dough we break a ball, which we spread well on a plate with flour, as thin as possible. The glues are baked in a Teflon tray, without any oil or fat. Bake on both sides. 9-10 sticks are obtained from the dough.
Millet cakes with vegetables
A delicious vegetarian recipe for cakes made from millet and vegetables, fried in olive oil
Fasting chickpea salad
Salad with boiled chickpeas, peppers, cucumbers and onions, seasoned with paprika
Millet pudding with bananas and granola
An excellent pudding for a healthy breakfast prepared with millet, bananas, granola (muesli) and pineapple compote, flavored with vanilla
Millet pudding with fruit
Boiled millet pudding with raisins, almonds or nuts and diced pineapple compote, prepared with soy milk and flavored with vanilla and almond essence
Published by Ligia Pop
Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles