Fiery Chickpea And Yogurt Salad Food
SPICY CHICKPEAS AND SWEET POTATO SALAD BOWL
Starting Monday with meatless mighty spicy Chickpea and Sweet Potato Salad Bowl which will make you eat healthy, close to nature without much effort.This sweet, spicy and savory Chickpea and Sweet Potato Bowl has everything you need for a delicious and nutritious lite winter meal. Veggie protein of chickpeas, nutrition of sweet potato, kale, and crunch of turnips, and probiotic and antioxidants of herb yogurt dressing. Even if you are not in mood of a healthy bowl, I can tell you there is nothing boring in this bowl. From spiced chickpeas to sauted kale... every bite of this salad has something delicious to offer. My love chickpeas is not hidden from you all. I'm always looking new ways to include more chickpeas in my weeknight menu. I was not so surprised when I saw last month, same day I shared Vegan Chickpea Curry with you :) That is totally coincidental but I kinda like it. At least one chickpea dish per month? What do you say? Well, I make more than one every month than why not you too get the recipe?This chickpea and sweet potato salad bowl also is here for my love of kale. I have another amazing recipe on blog which feature chickpea-kale combo - Warm Kale and Chickpea Salad with Tahini Dressing! I dig that chickpea bowl so much that last weekend I decided to make it again. Just after cooking chickpeas, I realized, I don't have tahini paste in pantry. So, that gave me option to be little creative and this amazing bowl is the outcome! I quickly clicked a few pictures before serving so that you guys can too enjoy a healthy bowl for lunch or dinner this week.Theme for this bowl is sweet, sour, spicy, garlicky and earthy with all natural ingredients.For sweetness I diced to roast some sweet potatoes (can never go wrong with sweet potatoes) and added some raisins. For crunch, I added cucumber, toasted cashews, and raw turnip.If you planning to serve this bowl later say next day or after few hours, I recommend packing cucumber and herb yogurt separate. Mix it in just before eating. Since both are served cold, you can even mix cucumber in yogurt and pack in one container. Pack rest of the bowl, chickpeas, kale, sweet potato in one container so you can warm these before eating. On the hand, this chickpea bowl is also great when served at room temperature. If planning to do so, just mix in everything, pack and refrigerate. Take is out of fridge 30 minutes before serving. (this time will vary based on weather condition. In hot weather, leave out for lesser time so that yogurt does not go bad.)I like to enjoy some sweetness of sweet potato whole year long. One of my other favorite sweet potato salad recipe is here. If you roast a few extra, you can even enjoy some sweet potato waffles for breakfast. You can look at all sweet potato recipes here.Cooking sweet potatoes is as easy as cooking potatoes. I mean it really! Both, sweet potato and potato are root vegetable which can be cooked pretty much the same way. So, if you can boil perfect potato.. you can boil a perfect sweet potato as well. Just make sure to cook until these are knife tender. Let them cool until easy to handle. Then peel of the skin and let cool completely. Use as suggested in the recipe... Such as diced for salads, mashed for mashed sweet potatoes or pancakes, or chopped/crushed for hash.Easy!! Right?Oh, you can also oven or pan roast chickpeas like I did for this recipe. Roasting makes these root veggies sweeter and enhance the flavor. So, let's get cooking! Hunt some chickpeas from pantry, cook a sweet potato and serve this delicious salad bowl for next meal!Enjoy! -Savita
Provided by Savita
Categories Salad Main Course
Time 35m
Number Of Ingredients 15
Steps:
- To make yogurt dressing, in food processor combine - yogurt, garlic, 1 tbsp. lemon juice, mint, parsley and generous 1 pinch of salt and 1 pinch of black pepper. Pulse to combine. Taste and adjust salt, black pepper, and lemon juice. Set aside. (Dressing is slightly on tangy side which pairs well with sweet potatoes and spicy chickpeas)
- Pre heat oven at 375 degrees Fahrenheit. Spread diced sweet potato on a baking sheet and season with 1 tbsp. olive oil, salt and black pepper. Roast in heated oven for 20 minutes or until sweet potato is soft yet not mushy. Let it cool slightly, then remove in a bowl and set aside.
- In a pan, add 1/2 tbsp of oil, add white part of green onion and saute until soft (1 minute). Add chickpeas, and kale with cajon seasoning, pinch of salt and black pepper Saute until kale is soft and onion take of color of seasoning. (2-3 minutes) Now, mix in 1 tbsp of lemon juice and zest.
- In a bowl, add sauted chickpeas, kale, cooked swete potato, cucumber. Top with herb yogurt, toasted cashews, raisins, green part of onion, more cilantro/parsley. Serve and enjoy!
CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE
Steps:
- In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
- In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Nutrition Facts : Calories 163 calorie, Fat 8.5 grams, SaturatedFat 0.9 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 5.4 grams
CHICKEN & CHICKPEA SALAD WITH CURRY YOGURT DRESSING
A gently-spiced healthy salad, that's packed with iron and calcium and counts as two of your five-a-day
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Bring a pan of water to the boil. Add the chicken breasts and some salt, then put on the lid. Turn off the heat and leave for 15 mins until cooked through. Drain, then shred the chicken.
- In a small bowl, mix the yogurt, curry powder, lemon juice, chopped mint and some seasoning.
- Toss the chicken and chickpeas with half the dressing, and season. Arrange on 2 plates and scatter over the tomatoes, onion, remaining mint and peanuts. Drizzle any extra dressing over the top.
Nutrition Facts : Calories 406 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.3 milligram of sodium
HARISSA CHICKEN WITH CHICKPEA SALAD
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 23m
Number Of Ingredients 8
Steps:
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
Nutrition Facts : Calories 313 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1.06 milligram of sodium
SPICY CHICKEN & CHICKPEA SALAD
A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the chicken; cover and chill together for at least an hour.
- Combine all ingredients for the chickpeas; cover and chill together.
- Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
- Chill the cooked chicken.
- Toss together the spinach and lettuce.
- Drizzle with the lemon juice& chili oil.
- Serve green salad with a portion of chickpeas and chicken.
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- Then layer the cooked chickpeas over it. Scatter 1½ tablespoons chopped cilantro and 1/2 teaspoon ground cumin over the chickpeas.
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- Combine shallot, lemon zest, and lemon juice in a large bowl. Finely grate 1 garlic clove into bowl, then toss to combine. Let sit 5 minutes.
- Add chickpeas to shallot mixture and smash with a potato masher or wooden spoon until some of the chickpeas are broken into smaller pieces. Add chopped celery, chopped cilantro, finely chopped peperoncini, and ¼ cup oil and toss to combine; season with salt.
- Rub one side of toasts with remaining garlic clove; drizzle with oil and season with salt. Spread yogurt over and spoon 1 tsp. harissa on top of each. Using a small spoon, swirl harissa into yogurt to incorporate slightly and marble.
- Divide chickpea mixture among toasts (you may have some leftover depending on the size of your bread). Top with celery leaves, cilantro sprigs, and sliced peperoncini. Drizzle with more oil; season with salt and pepper.
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Cuisine IndianCategory Side Dish, SaladServings 1Total Time 20 mins
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Cuisine IndianCategory Side Dish, SaladServings 1Total Time 20 mins
- Boil potatoes until knife tender. When slightly cool, peel and dice. Mix tamarind paste with sugar and hot water until fully dissolved and set aside.
- In a salad bowl, add cooked chickpeas (rinsed if using canned) and boiled diced potatoes. Add 3/4 cup of diced red onion, jalapeno ( green chili), and half of chopped cilantro (coriander) leaves.
- Top with all spices, salt, lemon juice and 4-5 tablespoons of tamarind mixture. Mix well. **Taste and adjust salt, tamarind, and chili powder. Garnish with remaining chopped red onion and cilantro leaves. *Refrigerate until ready to serve.
THE BEST INDIAN CHICKPEA YOGURT SALAD - HEALTHY SLOW …
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- Save 1/4 cup of soaking water (skimming from the surface) in a clean bowl and cover. Drain and rinse the remaining chickpeas and then add them to a blender. Add 960ml of water to the chickpeas and blend on medium speed. Do not blend until very smooth or it will become difficult to strain (aim for a grain-y consistency).
- Strain the chickpea milk through a nut milk bag or cheesecloth. Squeeze out as much of the milk as possible.
- Add the milk to a large pot and stir (be sure to stir the starch at the bottom that tends to sink when sitting for a period of time). Turn the stove on high heat and once it begins to heat up, reduce to a medium. Stirring continuously, heat the chickpea milk until it thickens (about 10 minutes).
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SPICED CHICKPEA-YOGURT DIP - PREVENTION
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- Scrub the beetroots very thoroughly, dry them, and cut them into wedges. Spread the drained chickpeas and the beetroot wedges on a large baking tray, add the olive oil and mix well with your hands.
- In a small bowl mix together the sumac, cumin, thyme, sesame seeds, and salt. Add half of this mixture to the beetroots and the chickpeas and mix again very thoroughly. Roast for about 25-30 or until crisp at the edges. Check towards the end of the roasting time, so that the chickpeas will not turn black. They should be nicely crisped and the beetroots should be a bit softer, but not really soft or mushy.
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CHICKPEA AND CAULIFLOWER SALAD WITH CURRY VINAIGRETTE AND ...
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Fiery chickpea and yogurt salad is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make fiery chickpea and yogurt salad at your home.. The ingredients or substance mixture for fiery chickpea and yogurt salad recipe that are useful to cook such type of recipes are:
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FIERY CHICKPEA AND YOGURT SALAD
World Best European Cooking Recipes pages. Home; Translate. Tuesday, May 12, 2015. Fiery Chickpea And Yogurt Salad Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins Ingredients. Servings: 4; 1 tablespoon olive oil ; 1 small onion, finely chopped ; 1 red chili pepper, seeded and finely chopped ; 1 teaspoon cumin seed ; 2 (400 g) cans chickpeas, drained ; …
From worldbesteuropeanrecipes.blogspot.com
From worldbesteuropeanrecipes.blogspot.com
12 BEST HEALTHY CHICKPEA RECIPES - PINCH OF YUM
12 Best Healthy Chickpea Recipes. Ah yes, the mighty chickpea! So much good-for-you. So much creamy, delicious nuttiness. Whether you're whipping up a batch of garlicky hummus, roasting them up into the best little salad add-in or soup topper, or stewing them around in a warmly-spiced sauce, these lovely legumes are the absolute best.
From pinchofyum.com
From pinchofyum.com
ARABIC FOOD RECIPES: CHICKPEA AND SPINACH SALAD WITH CUMIN ...
Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using. Yogurt with Orange Essence: 1/3 cup lowfat plain yogurt 1/4 teaspoon orange zest 2 tablespoons orange juice 1/2 teaspoon honey In a small bowl, stir together the yogurt, orange zest, orange juice and honey. Yield: about 1/2 cup
From arabicfoodrecipes.blogspot.com
From arabicfoodrecipes.blogspot.com
FIERY CHICKPEA AND YOGURT SALAD RECIPE | EAT YOUR BOOKS
Fiery chickpea and yogurt salad from Ainsley Harriott's Gourmet Express 2 by Ainsley Harriott. Shopping List; Ingredients; Notes (0) Reviews (0) limes; onions; Greek yogurt; cumin seeds; red chillies; coriander sprigs; canned chickpeas; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index …
From eatyourbooks.com
From eatyourbooks.com
SPICY CHICKPEA PITA WITH CUCUMBER DILL FETA YOGURT SAUCE
Set a nonstick skillet on medium high heat. Once hot, add olive oil, chickpeas and seasoning. Continuously toss the chickpeas in the skillet for 3 – 5 minutes so that the chickpeas are well seared on all sides. Set aside. Build the pita! First add the yogurt sauce to the inside of the pita, then stuff with arugula, tomato and onion. Enjoy!
From fitmencook.com
From fitmencook.com
CURRY COLESLAW WITH SPICY SEEDS - ANINAS RECIPES
Amp up your salad game with this recipe of Curry Coleslaw with Spicy Seeds! Never have I ever met a salad I didn’t like. So I KNOW that you will love this latest salad recipe that you can add to the weekly menu. Creamy and spicy, this curry coleslaw is made with fresh coleslaw mix smothered in a curry yogurt dressing, topped with the most insanely delicious …
From aninas-recipes.com
From aninas-recipes.com
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