Can u give me a low-calorie recipe for a chickpea salad??!
Can u give me a low-calorie recipe for a chickpea salad??
Additional Details
4 weeks ago
without onions and tomates please
Answers:
4 weeks ago
without onions and tomates please
I should reall warn everybody against onion-chickpea combination, it is bloating, if you must, use cumin seeds in the salad.
1 14 oz tin of chick peas
2 garlic cloves, peeled
juice of one large lemon
1 TBS olive oil
1 TSP salt
put all ingrediens in a blender (including liquid from chick peas (do not drain after you open the can)
Puree untill very smooth, serve as dip with very low calorie crisp bread (can find it in bread section of a supermarket, looks like wafers). Refrigerate dip 2 hours before serving.
alternately:
1 14 oz can chick peas, drained
1 hard boiled egg cubed
1 small can sliced string beans, drained
1 small (salad) cucumber, cubed
1 teaspoon chopped cilantro
dressing:
1 tbs mustard
1 tbsp sugar
1 tsp vinegar
1/2 tsp salt
3 tbsp olive oil
whisk together, combine with salad ingredients
serve with a slice of french bread (sourdough bagette)
alternately for a full value (protein content) meal
1 can chick peas, drained
1 can white tuna in olive oil, drained
1 large cucumber, cubed
1/2 half cup soba (buckwheat) noodles or penne pasta, cooked, drained and chilled
dressing:
1 TBSP peanut butter, softened
3 TBSP light soy sauce
1/4 tsp finely chopped ginger
1 TSP olive oil
1/2 tsp mild vinegar
whisk together and combine with salad ingredients, serve cold with iced mint tea
Turkish chick pea salad.
Boil, rinse and drain the chick peas.
Put in a serving bowl.
Add a handful of fresh fennel (or parsley) and chop roughly.
Optional additions - Rocket and/or diced cucumber.
Drizzle extra virgin olive oil and a squeeze of lemon juice over the top and season to taste.
Antipasto Salad with Garlic Dressing
15 1/2 ounces garbanzo beans can, drained
6 1/2 ounces artichoke hearts marinated
1/2 cup red bell peppers roasted
1/4 cup black olives pitted, drained, sliced
2 bunches romaine lettuce torn into bite-size pieces
1/2 cup salami low-fat, sliced
1/2 cup mozzarella cheese part-skim
1/4 cup parmesan cheese freshly grated
------------------------------... dressing----------------------...
2 tablespoons olive oil
1 tablespoon tarragon vinegar
1 1/2 teaspoons tarragon vinegar
1/4 teaspoon prepared mustard
1/4 teaspoon worcestershire sauce
1 each garlic clove crushed
1 dash pepper
Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce.
Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top.
Dressing: Shake all ingredients in tightly covered jar.
Makes about 1/4 c dressing.
******************************...
Couscous-chickpea Salad
2 cups good chicken stock or vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small sweet crisp apple, cut into 1/4 inch dice
1/3 cup currants (optional) or raisins (optional)
1-2 cup canned chick-peas, rinsed and drained
1/2 fresh lemon, juice of
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
bottled vinaigrette dressing, to taste (I like a Greek vinaigrette) or oil and vinegar, to taste
In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
Then fluff again, rubbing with your fingers to break up any lumps.
Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous. Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.