LEBANESE STYLE BEAN SALAD
This nutritious bowl packed with proteins, bursting with pungent aroma of fresh garlic loaded with vitamin 6, vitamin C and loads of healthy minerals was a satisfying Monday lunch served with some bread & a glass of freshly squeezed orange juice.
I love the kick of fresh garlic, if you are not a garlic lover please add to taste. Yet another latepost.
Vegan✅
Protein✅
Vitamins✅
Minerals✅
Fibre✅
5 Colors ✅
Healthy✅
INGREDIENTS
200gm boiled kidney beans
100gm boiled chickpeas
1 small red onion, chopped
1 small celery stick, chopped
1 small cucumber, diced
Few strings fresh parsley, chopped
Serves 2-3
Vinaigrette
30ml olive oil
Squeeze of 1 fresh lime
1 small garlic clove, finely chopped
1tsp dried mint herb
Red Chilli or paprika flakes to taste
Salt to taste
In a vinaigrette jar add in all ingredients, shake well and keep aside.
INSTRUCTIONS
Place a big bowl, add in all the fresh ingredients.Finally pour the dressing and stir well.
Rest for few minutes and ready to dig in.
NOTES
One can add white beans.
One can use fresh mint leaves, did not have handy replaced it with dried mint herb.
HEALTHY SPROUT SALAD
When you experience summer with muggy weather, I prefer oil free and no cooking salad. This green lentil sprout salad is vegan, gluten free, above all so simple to assemble. Mix the sprouts with seasonal fresh, nuts or small boiled potato, season with fresh herbs, squeeze of lime and black salt.
These Green Moong Lentil Sprouts are packed with goodness, one of the best plant-based sources of protein. They’re rich in essential amino acids, vitamins and minerals too.Climatic conditions play a vital role in the whole sprouting process. In warm and humid months may take just 2-3 days to sprout whereas during cold months this process is extended over 3 days.
Great as filling meal,inviting with flavours & textures. When as starters for dinner party use chaat masala for more kick.
INGREDIENTS
220gm green moong lentil sprouts
Small handful dried berries
1 small tomato, chopped
3/4 cucumber, chopped
Few strings of parsley and coriander, chopped
1-2 green chillies deseeded & chopped( optional)
Squeeze of one small lime
Black salt to taste
Serves 2-3
INSTRUCTIONS
In a bowl toss in all the above ingredients, finish with salt, fresh herbs and good squeeze of lime, mix gently ready to dig in.
Happy Munching Peeps:)
TROPICAL SALAD BOWL
A bowl loaded with nutrients, colors and flavours, is a perfect treat to begin Monday mornings.
I recommend use of fresh fruits, as the juices from fruit meat ooze out to add flava to the salad, with fresh coconut water imparting a perfect balance to the content.
INGREDIENTS
1 small ripe mango, peeled and chopped
1 small ripe papaya, peeled and chopped
4-5 tsp white coconut meat, chopped after scraping the skin
1/2 cucumber, finely chopped
4-5 plum tomatoes, finely chopped
3-4 tsp fresh coconut water
Serves 3-4
Please click on the link below to watch the video for preparation
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INSTRUCTIONS
Stir in all ingredients and mix gently.
Let the salad rest for few minutes
Ready to dig in!!
QUINOA CHICKPEA SALAD
My summers are usually punctuated with endless fun, casual get-togethers with family & friends, walk around the parks and lots of activities with my 4year and 8month old munchkins. I always find it very handy and nice to keep some salad boxes ready to munch.
This Quinoa Chickpea Salad packed with goodness is one of my favourite ones.
INGREDIENTS
1 cup uncooked quinoa, rinse under water in colander
2 cups water
240gm chickpea, boiled
5-6 small sweet peppers, chopped
handful of cherry tomatoes, halved
handful of baby spinach
Salad dressing
1/4 cup extra virgin olive oil
fresh lime juice, squeezed from 2-3 limes
1-2 tsp dried parsley
1 tsp paprika flakes, (optional)
dash of honey
salt and pepper to taste
INSTRUCTIONS
To cook the quinoa: Combine the rinsed quinoa and the water in a saucepan. Bring the mixture to a boil, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 -20 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5-6minutes, for it to fluff.
In a large serving bowl, combine the chickpeas, sweet pepper, cherry tomatoes and spinach. Set it aside.
In a small bowl, combine salad dressing; olive oil, lemon juice, paprika flakes, parsley, salt and freshly ground pepper. Whisk until blended well, then set aside.
Once the quinoa is cooled, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with add an extra pepper and salt if necessary.
Refrigerate for 10-15 minutes for best result.
Hope we all look forward to the coming long weekend.
Much Love!!
Pooja xx
Rehan says
👍👍👍
pooja says
🙂
Uttam says
excellent combination of ingredients
pooja says
Nice to hear this, thanks