Posts Tagged With: chickpeas

Roast Vegetable, Chickpea and Quinoa Salad

This is a quick, easy, substantial dish and leftovers are great for lunches.  I’ve taken the inspiration from Michelle Bridges’ Roast Vegetable and Chickpea salad with dill yoghurt dressing and added a few extra things!

Turn your oven on to 170 C and place the following in a roasting tray:

~ 1/2 pumpkin cut into 2cm cubes
~ 1/2 large sweet potato, cut into cubes
~ 1 red capsicum, de-seeded and cut into chunks
~ 1/2 red onion, cut into chunks
~ 2 medium courgettes, cut lengthways and then into thick slices
~ drizzle of olive oil
~ 1 tsp ground coriander
~ salt and pepper

Bake for about 20 minutes and then add 1 tin of chickpeas, drained, for the final 10 minutes

While the above is roasting place 1 cup of dry quinoa in a pot of boiling water and cook for 10 minutes
Drain and set aside until the rost vegetables are ready
Combine the vegetables and the quinoa in a bowl and add the juice of 1/2 a lime, a drizzle of olive oil, salt & pepper and chopped coriander leaf.

You could spice up the dish with some pinenuts, feta or rocket/baby spinach if you wanted to.

 

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

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Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , , | Leave a comment

Chickpea Patties (with Watercress Citrus Salad)

I made these without any dip/sauce to go with them and they just needed something a little extra, so I’d suggest a salsa or avocado dip to go with it, but the pattie recipe is pretty quick and easy.

Chickpea Patties

~ 400g tin of chickpeas, drained
~ 2 tbsp sesame seeds
~ 1 tbsp paprika
~ 1 tsp ground ginger
~ 1 tbsp olive oil
~ juice of 1/2 a lemon
~ 1 egg
~ salt and pepper

Combine the chickpeas, sesame seeds, paprika, ginger, oil and lemon in a food processor and blend until consistency is smooth, with a few chunks.  Add the egg and mix through.  Add salt and pepper to taste.

Place mixture in the fridge for about 15-20 mins so it makes it easier to create the patties.

Take handfuls of the mixture and shape into patties.  Cover each side with almond meal and bake at 170 for 15-20 mins.  Don’t cook for too long otherwise they will be too dry.  Serve with salsa or avocado dip.

I served the patties with Quinoa Broccoli Salad and Watercress Citrus Salad (recipe from Scandi Foodie)

Categories: Dinner, Recipes, Vegetarian | Tags: , , | Leave a comment

Chickpea & Corn Salad (with Chicken Fajitas and rice)

Day 1 of the detox hasn’t been so bad – this meal is one I would usually have when not on a detox so that was a bonus!

Chickpea & Corn Salad

~ 2 corn cobs, grilled on a griddle pan, kernels removed
~ 1 can of chickpeas, rinsed and drained
~ 1 large Lebanese cucumber, cut into chunks
~  handful chopped coriander
~ half a handful of mint leaves, torn
~  handful of almonds
~ 1/2 an avocado, cubed
~ 1 lime, juiced
~ small drizzle of olive oil
~ ground corainder
~ salt and pepper

Place all vegetables in a large bowl
Squeeze over the lemon juice
Drizzle over the olive oil
Season to taste with ground coriander, salt and pepper

I served this with Chicken Fajitas and steamed brown rice.

 

Categories: Dinner, Recipes, Salads | Tags: , , , | Leave a comment

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