|1 (15 ounce) can||Chickpeas|
|1 cup||Green lentils|
|1/4 tsp||Oregano, dried|
|1 tbsp||Parsley, fresh|
|1 (14.5 ounce) can||Tomatoes, fire-roasted|
|1 tbsp||Lemon juice, freshly squeezed|
Baking & Spices
|1||Pepper, freshly ground|
Oils & Vinegars
|6 tbsp||Olive oil|
|1 tbsp||Red wine vinegar|
|2 1/2 cups||Water|
The flavors of the Mediterranean come together in this chickpea nicoise salad – a vegetarian take on the French classic!
LENTIL SOUP WITH CHICKPEAS AND QUINOA 1/2 a red onion diced A splash of sunflower oil 1 clove of garlic chopped a small knob of grated ginger 1 tsp each of ground cumin, coriander, chillies and turmeric 1/2 tsp of ground cloves 1 cup of red lentils 2-3 cups of chicken stock or vegetable stock 1 can of chickpeas aka garbanzo beans 1 cup of cooked quinoa salt and pepper to taste thick yogurt and chopped coriander to garnish squeeze of lime juice
Mediterranean Orzo Salad: 6oz orzo 1-1/2 cups grape or cherry tomatoes, halved 1/2 cup feta cheese crumbles 1/4 cup pitted kalamata olives, sliced 1/4 cup chopped parsley 2 Tablespoons capers For the Lemon Dressing: 1/4 cup lemon juice 1 teaspoon honey 1 clove garlic, chopped salt & pepper 1/2 cup extra virgin olive oil
Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.