Vegan Dark Chocolate Chickpea Pudding ... adding protein to desserts is often not very difficult if you just stretch your imagination a little! Dessert for breakfast or breakfast for dessert, these desserts made with chickpeas will win your heart.
The post Vegan Dark Chocolate Chickpea Pudding … fuss free, no bake & very delicious! appeared first on Passionate About Baking.
This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)
I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.
This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.
It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.
There are three types of heat in this salad:
You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.
Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.
Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing
The post Mango Chickpea Salad with cumin lime toasted pepper dressing appeared first on Vegan Richa.
A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)
This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!
There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.
The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.
It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.
Continue reading: Summer Spinach Salad with Chickpea Olive Crumble
The post Summer Spinach Salad with Chickpea Olive Crumble appeared first on Vegan Richa.
It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...
The post 6 Ideas to Create a Light and Nutritious Dinner first appeared on Give Me Some Spice!.
Easiest & tastiest chick peas curry cooked in the Instant Pot… In the Instant Pot, dump & go recipes are the easiest to cook. All we have to do is add all the ingredients to the pot & pressure cook. For making this chickpeas curry, I just dumped everything into the pot & pressure cooked […]
The post Instant Pot Easiest Chickpeas- Kadala Curry | Dump & Go Recipe appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.
This is a perfect breakfast and dessert - it's clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it's a recipe you can experiment with, a dessert your kids will love.
The post Delicious Chickpea Chocolate Chip Mug Cake… literally a hug in a mug! appeared first on Passionate About Baking.
This chana masala is one of the best chana masalas I have made so far. The aromatic flavour, the soft & juicy texture of the chanas and the delicious taste pushed it up to the next level. I have been making chana masala for so many years, but have not been actually satisfied with its...
The post Chana Masala, Restaurant style appeared first on Mamas Secret Recipes.
“Sundal” a south indian delicacy is a delicious salad which is mostly enjoyed as a snack especially at the beach.
Strolling along the shore at the Marina Beach (Chennai, India) on a hot summer evening, all you would crave for is this “sundal”. It is a tongue tingling melange of boiled dried yellow peas tossed with chopped pink onions, grated fresh coconut, green chillies, green mango, ginger, cilantro, salt and drizzled with freshly squeezed lemon juice, then infused with flavour by tempering with mustard seeds, dried red chillies, curry leaves and asafoetida. Such a popular street snack to enjoy at the beach and so yummy!
This ‘sundal’ is usually made with dried whole yellow peas called ‘battani’ in tamil. If you don’t find it in the stores the best alternative is chickpeas. I prefer using the dried chickpeas to the canned ones even though it is more time saving and convenient. Canned food has always been my last priority for most of the food items as you know it not only contains preservatives but most of its nutrients are lost during the canning process, therefore are not as flavourful and tasty as well. It probably takes the same time to dump the dried chickpeas into the instant pot, add water and close the lid as it takes to open a can of chickpeas and rinse before using them. Why not make good choices and reap the health benefits by incorporating wholesome foods in our diet and avoiding canned foods?
It is best to hydrate the chickpeas prior to cooking. If they are soaked all the way through, then they not only swell up and soften evenly but also in less amount of time. It is much easier cooking them in the Instant Pot as it not only saves time but is so convenient. You could also pressure cook them in the Instant pot without soaking them but it would take longer – between 45 minutes to an hour, while pre soaked chickpeas are al dente tender in 35 minutes. Slow cooking them in the Instant Pot retains all their water soluble nutrients such as vitamins, minerals and antioxidants. Pre soaking them and draining away the water does break down the complex sugars that produce gas but very slightly (upto 25%). I prefer not to drain out the soaking water to prevent the loss of the valuable nutrients.
With this ‘sundal’ are tagged so many memories too. Here is one …..
I remember, I still remember
the taste, the flavour
the whiff of the aroma
that hit our olfactory nerves
as we sat watching the waves
dancing in glee
bouncing on the shore
as if they were enjoying
our company!
Yes, I still remember
those little vendors
scooping out the ‘sundal’
with their little hands
while we sat waiting,
drooling with impatience
over this sensational concoction,
this melange of flavours
that stimulates your brain
and leaves you craving for it
over and over again!
But in all this ecstatic endeavour
little did we realize how hard
those little hands worked
to combat their dire needs
to help, support and provide
for their poverty stricken families.
They were little kids indeed
but burdened down
by so many responsibilities!!
Here’s the recipe:
Ingredients:
1 cup chickpeas
1/2 a medium onion
1-2 green chillies
1/4 cup cilantro chopped
1/4 cup coconut grated
1/3 cup green mango chopped or grated
1 inch piece of ginger julienned and chopped.
Juice of half a lemon
a pinch of asafoetida
a few curry leaves
1/4 tsp mustard seeds
1 tsp ghee(clarified butter)
1 – 2 dried red chilies
Instructions:
1. Soak the chickpeas overnight or at least for 8+ hours to hydrate them to the core.
2. Place the soaked chickpeas in the Instant Pot and Pressure cook on manual for 30 – 35 minutes till they are soft but al dente. It is up to you to use the same water to cook or discard it. I prefer not to lose the valuable nutrients in the water so I use the same. Sauté till the chickpeas absorb all the water left in the Instant pot. If you forgot to soak them, just cover them up with boiling water and simmer on the stove till they are soft and tender. Or slow cook in the Instant pot.
3. Add to the boiled chickpeas, chopped onions, green chilli, ginger, cilantro, grated coconut, squeeze in the lemon juice and toss them we till they get mixed well.
4. Heat the ghee in a tadka (tempering) pan. When hot, crackle the mustard seeds, then add dried red chillies followed by curry leaves and asafoetida. Immediately pour the tempering over the chickpeas. Toss once more to mix well. Enjoy!
You may also like:
Spicy Carrot & Green Apple Salad
Egg Salad
Pineapple Kachumbar
Chickpea Sundal Salad
The post Chickpea ‘Sundal’ Salad appeared first on Mama's Secret Recipes.
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