![]() ![]() ![]() ![]() Arugula Salad with Shaved Parmesan Three Ways.Naturally, I added a few mozzarella balls to mine with an extra drizzle of olive oil and squeeze of lemon, too. This salad is intended to be served on its own, but as Kathryn suggests, it’s a delicious topping for a bed of lettuces, too. The amount of chopped fresh parsley may seem like a whole lot of parsley, but that’s the point! Don’t skimp on the amount, or you’ll be sacrificing flavor. There really is no reason to toss them out for any dish. I love the leaves plucked from fresh, crunchy celery so while Kathryn’s version didn’t actually call for it, I plucked the leaves from my stalks, gave them a rough chop, and added them to the salad. Tips for Making the Best Mediterranean Chickpea Salad Give the leftover salad a good stir before serving to redistribute the dressing. This Mediterranean chickpea salad will last up to 4 days in the fridge. I don’t see why not! Just note that if you add extra veggies you may need to whisk up a little extra dressing too. Whisk together the simple lemon dressing and pour over the chickpea mixture. Simply drain and rinse and you’re on your way.Īdd the chickpeas to a large bowl alongside the chopped bell pepper, onion, parsley, and celery. The bulk of the recipe comes from canned chickpeas aka garbanzo beans, a staple I always recommend having in the cupboard. How to Make This Mediterranean Chickpea Salad See more: 50 Favorite Mediterranean Diet Recipes Here’s what you’ll need to make this vegan chickpea salad: Kathryn’s recipe for this Mediterranean chickpea salad is simple in its approach and calls for ingredients I nearly always have on hand, making it one of those recipes you can totally pull off at a moment’s notice when you ask the question, “What am I going to serve with my main dish?” What’s in This Mediterranean Chickpea Salad? The proof is in the so far 100+ 5-star reviews on Amazon. She’s a stickler for perfection, and that quality is shared in her recipe development as well, where the results are well-tested recipes that are far more than just pretty pictures, they’ve gained her a loyal tribe of blogging and cooking fans, vegetarian and non-vegetarian alike. Many fans are first captured by Kathryn’s stunning food photography. Then her thoughtful writing style hooks them in. But it’s Kathryn’s recipes that always keep us coming back for more. The cookbook, like Kathryn’s blog, is filled with healthy, inspiring vegetarian recipes made with real foods and ingredients that truly appeal to all walks of eaters. Its glory in flavor and simplicity comes from one of my good blogging friends who has just authored her first cookbook, Love Real Foodby Kathryn Taylor of the blog Cookie + Kate. I cannot take credit for creating this salad. That’s why this garbanzo bean salad, in all of it’s understated simplicity, is proof positive that eating real, whole foods doesn’t have to be a complicated affair when simplicity radiates from the whole ingredients its made with. I’m far more tempted by a plate with a sampling of four varieties of salads than a plate of four desserts. In fact, we discovered it remains good for a couple of days in the refrigerator.This easy Mediterranean chickpea salad is infused with flavor thanks to a heaping helping of fresh herbs with a garlicky lemon dressing that ups the crunch from red bell pepper, celery and red onion for a simple side dish or topping for greens.Īre you sick of me repeating myself yet? I’ve said it before and I’ll likely say it 9,349 more times again: Salads are my favorite. This salad recipe is excellent served cold. This is a super easy way to serve up fresh instead of opening a can. Prepared garbanzo beans will keep just fine in the refrigerator for 5 days or you can freeze them. One of our biggest suggestions for using fresh garbanzo beans is to figure out your weekly meal plan and then prepare what you need for the week in advance. Our garbanzo bean and split pea spring salad gets it warmth from the varied textures and flavors, it’s not all about being served warm because it is fantastic served cold as well. In our efforts to promote healthy eating, we also like to pack our recipes full of deliciousness and you will find deliciousness in our vegan, gluten-free, soy-free spring recipe ! Now that’s a big win, win!Īs I sit here in the mountains and look outside at the deep, deep snow, the very thought of making this warm spring dish today is a little more than tempting. ![]() Sound tempting? This spring recipe is definitely more than tempting and makes a great side or main dish, try it for lunch someday. Introducing our spectacular spring salad recipe featuring our amazing fresh garbanzo beans and green split peas. ![]()
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