And, the only cooking required, is a very quick blanch of the shrimp. A lot of dumping things from a can, along with minimal chopping. It’s up to you.īest part, is this salad is so easy to make – 30 minutes of hands on time, and you’re done. You can easily omit the shrimp, or leave it in and serve it alongside your other goodies. However, it would be a great salad to serve as a side. It can be served as an entrée salad, making it perfect for picnics, packed lunches, and parties. All of that is marinated in an easy red wine vinaigrette that is loaded with Greek seasoning – the veggies get kind of pickled, and the shrimp really does a nice job of soaking in all the flavors of the dressing. You’ve got the tender, meaty chickpeas along with the crunchy cucumbers, some artichoke hearts, crunchy red onion, black olives, and kalamata olives, juicy grape tomatoes, plenty of feta cheese for tang, a bell pepper, and sweet juicy shrimp for an easy protein. Much like my Italian pasta salad with salami, this Greek chickpea salad is packed with veggies, can be made in advance, and is super easy to make. It’s Greek chickpea salad time, my friends!!! It’s officially summer, and nothing says summer, more than a big fat salad that’s served chilled. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you. If you are looking for a stovetop recipe for chickpeas, check this one out.This post may contain affiliate links. And don’t forget to soak the beans the night before. I also used peeled dry chickpeas, but you can used unpeeled. If you use canned, than you can go straight to the roasting part, but make sure to sauté the onion and garlic before roasting them. The result is a satisfying, flavorful bean dish, which of course goes great with feta. Now this recipe combines boiling in the beginning (to get them soft) and then roasting to thicken them and bring out the flavors. Did you know that pulses are plants that have nitrogen-fixing properties which can contribute to increasing soil fertility and have a positive impact on the environment? So they are good for us, but also good for the planet. The United Nations declared 2016 the International Year of Pulses, basically to heighten public awareness of the nutritional benefits of beans as part of sustainable food production aimed towards food security and nutrition. You really cannot go wrong with beans, also known as pulses or legumes. But I love all these other great recipes that appear all over the world: in curries, chili, patties, even in desserts. Greeks generally eat beans in the form of a stew, combined with greens or pureed as in the fava. And chickpeas are no exception.īecause of all these components, they are filling, they help control our blood sugar so we stay full longer, they can protect from heart disease, diabetes, cancer and they help with weight loss. They are a perfect nutritional package: plant protein + fiber + antioxidants + carbohydrates. But they are so much more! They are delicious and so versatile. They were cheap and they were vegan, which was necessary as Greeks fasted from animal products for over 200 days a year. Beans are an important part of the Mediterranean diet.
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