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Chickpea Salad

October 7, 2015

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My mom’s egg salad is one of my favorite snacks, but when she whipped this recipe for us, I think we have a new winner in town!  This healthier spin on egg salad, is packed full of veggies (and flavor!) and doesn’t even have you missing out on the fact the main ingredients is MIA (also you lose the smell factor when you sub chickpeas for eggs, which really helps when you bring it for lunch)

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Chickpea Salad
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Recipe via Oh She Glows
Chickpea Salad
Print Recipe
Recipe via Oh She Glows
Ingredients
Servings:
Instructions
  1. Mash chickpeas in a large bowl.
  2. Stir in celery, green onions, pickles, peppers, mayo and garlic.
  3. Add mustard, dill, lemon juice and season. Adjust seasoning as needed.
  4. Serve on Bibb lettuce, toasted bread, chips or in a wrap!
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Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

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I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

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Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

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