Everyday Simple Recipes, Salads, Snacks, Vegan

Chickpea Salad

chickpea saladChaat or salad? You decide. A recipe that you can put together easily and pass on as a snack or as a salad before a full-course meal.

Ingredients:
Chickpeas – 2 cups
Onion – 1
Lemon – 1
Green chillies – 1
Coriander leaves – 1 bunch
Cumin seeds – 1/2 tsp
Olive oil – 1 tsp
Salt as needed

Method:
Soak the chickpeas for about 8 hours. Sprouting the chickpeas is even better. Pressure cook the chickpeas with salt in adequate water until soft.

Chop onion finely. Split the green chilly, remove the seeds, and chop finely. You could add crushed peppercorns instead of green chilly. Chop coriander leaves.

Crush the cumin seeds. Extract lime juice. Add lime juice and crushed cumin seeds to olive oil to make a salad dressing.

Add the finely chopped onion, green chillies, and coriander leaves to the boiled chickpeas. Add the salad dressing to this and toss to mix. Adjust salt if needed.

You could add tomato and cheese to this salad.

Recipe source: {++}

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Everyday Simple Recipes, Salads

Spinach Salad

Spinach saladSpinach is one of the healthiest vegetables and ranked number one in nutrient richness. It is full of minerals and vitamins and provides anti-inflammatory, anti-cancer, and antioxidant properties. Spinach helps keep bones healthy. A lot of nutrients and vitamins are lost during cooking. Raw consumption provides you with all the benefits that this miracle leaf can offer you. I could go on endlessly about the benefits of spinach consumption, but before you frown, let me give you the recipe to this simple salad. It is as easy as tossing some lemon juice, olive oil, nuts, and some cheese into your cleaned spinach leaves – an amazing way of satisfying the body’s need for green leafy vegetables.

Ingredients:
Spinach – a bunch
Walnuts – 10-12
Cashewnuts – 10-12
Cheese cube – 1 inch cube (optional)
Lemon – 1
Olive oil – 2 tbsp

Preparation Time: 5 mins
Serves: 2

Method:

It is very important to wash the spinach thoroughly before consumption. Soak the leaves in clean water for at least 15 minutes and rinse. Wash the spinach leaves thoroughly, drain, and dry. Use your hands to tear the spinach leaves into smaller pieces as desired (I did not use a knife because chopping into smaller pieces would mean loss of nutrients).

tear spinach leaves into smaller pieces

Add walnuts, cashewnuts, lemon juice, and olive oil. I added pumpkin seeds and sunflower seeds also.

add nuts

Add grated cheese.

add grated cheese

mix the ingredientsI did not add salt to this salad because I loved the as-is taste. Mix the ingredients to coat evenly. The cheese, nuts, and the lemon give this salad a tangy and nutty flavor. You could even try orange juice instead of lemon.

Eating your greens raw is an acquired taste. I developed the taste for this salad with time. Including this salad in your diet couple of times a week is immensely beneficial. If you are unable to eat your spinach raw, you could lightly cook the leaf and add it to your pasta or add the spinach puree to your chapathi dough.