Chickpea Amaranth Salad Food
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
CHICKPEA & AMARANTH SALAD
This is a delicious and healthy recipe that is not only filling but provides a fantastic combination of brain boosting ingredients!
Provided by MentisMann
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Wash and prepare herbs and vegetables.
- Place aubergine slices on a chopping board and sprinkle with salt.
- Preheat oven to 200 degrees.
- Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
- Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
- Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
- Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
- Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
- Combine the amaranth with the salad mix then serve.
- Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.
Nutrition Facts : Calories 987.1, Fat 31.8, SaturatedFat 16.9, Cholesterol 89, Sodium 1782.9, Carbohydrate 138.7, Fiber 25.6, Sugar 18.7, Protein 43.8
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