This vegan dish is loaded with micronutrients and pairs well with absolutely anything… or can be eaten on its own as a meal. Bring this salad to your next dinner party and you’ll be the star of the show.
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Mediterranean chickpea salad, one of the most visited recipes on my blog. It’s so versatile, goes with everything. We are having it with falafels today. Here’s the recipe. 2 cups cooked chickpeas. about 1 can drained and rinsed, or freshly cooked 3 Persian cucumber, chopped, about 1-1/2 cups 1 jalapeño, finely chopped (optional) 2 1/2 cups baby/ cherry tomatoes sliced in halves if large or leave whole if small ones 1 medium sized red onion, sliced 1/2 cup pomegrate arils or an orange or your choice of fruit, chopped 1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up) 1/2 cup freshly chopped mint, dill or basil leaves ( I like to use all three together) 1 cup freshly chopped parsley leaves For Dressing 2-3 tablespoons your best cold pressed extra virgin olive oil 3-4 tbsps lemon juice 1/2 teaspoon Sumac 1/2 teaspoon red chili flakes 1 teaspoon Aleppo pepper (optional) 1/2 teaspoon zaatar 1 garlic clove, minced Sea Salt and black pepper DIRECTIONS In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs. In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve. When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy! #vegetarianrecipes #salads #f52grams #makesmewhole #beautifulcuisines #asparagus #prettyfood #fromabove #eatmoreplants #eatmoreveggies #imsomartha #nytcooking #bhgfood #foodandwine #f52grams #whp #mediterraneandiet #foodstyling #veganrecipes #eattheworld #whpcolorplay #thrivemags #thevegansclub #madefromscratch #vegan_veganfood #nourishdeliciously #easyrecipes #healthyrecipes @vibeisrael #vibeisrael
Lettuce have some #realtalk right now; reading this recipe made our tummies rumble. The combination of honey mustard with chicken… AND avocado? Yes, please!
If there’s one thing that is known for sure it’s that southwest inspired anything is positively delicious and this salad is no exception! Every bite is bursting with flavour – basically a fiesta for your mouth.
Even with the sunshine pouring down in our snow-globe of a town it is still very much winter. Produce isn’t as readily available in our neck of the woods during this time of year which is we decided to share this scrumptious winter salad.
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