April 5th, 2013 by alice
Tags: Chickpea, Salad, Sweet | 
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INGREDIENTS
- 1 (14 ounce)canchickpeas, drained
- 1cupmangoes, diced
- 1/2cupcucumbers, chopped
- 1/2cupred peppers, chopped
- 3tablespoonslime juice
- 2tablespoonsfresh parsley, chopped
- 1pinchcayenne pepper
- 1/4teaspoonsalt
- 1/4teaspoonground pepper
DIRECTIONS
- In a bowl, combine all the ingredients and mix well.
- Store in a plastic container or plastic bag.
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March 27th, 2013 by alice
Tags: Chickpea, Pasta, Salad | Print This Post
INGREDIENTS
- 4ounces uncookedspinach rotini pastaor fusilli
- 1 (15 ounce)canchickpeas, rinsed, and drained
- 1/3cup finely choppedcarrots, to taste
- 1/3cup choppedcelery
- 1/2cup choppedred bell peppers
- 2green onions with tops, sliced
- 3tablespoonsbalsamic vinegar
- 1/4cupmayonnaise, to taste(Hellman’s is best)
- 2-4teaspoons preparedwhole grain mustard
- saltor seasoning salt, to taste
- black pepper
- 1/4teaspoondried Italian seasoning
DIRECTIONS
- Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
- In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
- In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
- Cover, and refrigerate for 2 hours to blend flavors.
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January 13th, 2013 by alice
Tags: Bean, Chickpea, Corn, Salad | Print This Post
INGREDIENTS
- 3 (19 ounce)cansred kidney beans
- 3 (19 ounce)canschickpeas
- 3 (15 ounce)cansblack beans
- 3 (12 ounce)canscorn kernels
- 1red pepper, diced
- 3vidalia onions, chopped
- 1 1/2cups dicedcelery
- 3teaspoonsbasil
- 1 1/2cupsred wine vinegar
- 3/4cupoil
- 3tablespoonsDijon mustard
- 3cloves mincedgarlic
- salt and pepper
- 1 1/2teaspoonshot pepper (optional)
DIRECTIONS
- Combine chickpeas, kidney beans, black beans, corn,onion,.
- red pepper and celery.
- Set aside.
- Mix together basil, vinegar, oil, mustard, garlic.
- salt and pepper.
- Pour over bean salad and toss.
- May add 1 12 tsp hot pepper if desired.
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December 3rd, 2012 by alice
Tags: Chickpea, Dal, Paties, Vada | Print This Post
INGREDIENTS
- 2cupschanna dal, soaked for min. 2 hrs(chick peas)
- 2mediumonions, finely chopped
- 4dried red chilies, coarsely chopped
- 1tablespoonginger, finely chopped
- 6curry leaves
- 1teaspoonanise seed(anise)
- 1/2teaspoonturmeric powder
- 1/2teaspoonsalt, to taste
- 3cupsoil, to deep fry
DIRECTIONS
- drain the soaked chanas and spread them on a cloth or paper to drain of the excess water.
- grind coarsely in grinder (there should be whole chanas here and there).
- add in all the other ingredients.
- mix well with a spoon (dont try to make a dough out of it).
- make medium sized, tweleve to fifteen balls of the mix.
- heat oil in a wok or kadahi.
- keep the heat on a medium flame.
- take each ball and keep it in the centre of your palm and press it down with the other, exerting pressure towards the outer end of stuff.
- give it a convex look from above and below.
- fry them till golden brown.
- serve hot with tea and fried green chillies!
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November 29th, 2012 by alice
Tags: Chickpea, Pitas, Salad, Wheat, Whole | Print This Post
INGREDIENTS
- 1 (15 ounce)canchickpeas, rinsed and drained
- 1/2cup finely choppedfresh parsley
- 3tablespoonsfresh lemon juice
- 1tablespoonolive oil
- 1clovegarlic, minced
- 4cupsmixed baby greens
- 1/2 thinly slicedEnglish cucumber
- 1/2medium thinly slicedred onion
- 1/2cupGreek yogurt or regularyoghurt, drained in cheesecloth till thick
- 1/4teaspoonground cumin
- 1dashTabasco sauce
- 4whole wheat pita bread
DIRECTIONS
- Combine chickpeas, parsley, lemon juice, olive oil and half of garlic in large bowl.
- In another large bowl, combine salad greens, cucumber and onions.
- Whisk yoghurt, cumin, dash of Tabasco and remaining garlic in small bowl.
- Add salad greens to bowl with the chickpeas and toss to combine.
- Season to taste.
- Cut 1 end off each pita bread and open to form a pocket.
- Using tongs, divide salad mixture among pitas.
- Drizzle some yoghurt dressing over salad in each pita and serve immediately cause these go soggy fast.
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