CHICKPEAS AND BARLEY RISOTTO SALAD WITH SLICED ALMONDS AND FRESH VEGETABLES I had some leftover Barley Risotto – for fun, I call this Basotto – with turmeric and kale from yesterday and today I combined it with some chickpeas to … Continue reading
BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled … Continue reading
CHICKPEAS SALAD WITH SHREDDED CARROTS AND FETA CHEESE
I often introduce into my diet different grains. One of my favorites is chickpeas, which I regularly add to my vegetable plates. I cook them at home, as I do not like the after taste that the canned variety leaves in your mouth. In this case, I mixed them with shredded carrots and feta cheese, and finished my plate with tomatoes, fennel, cucumbers, roasted red peppers and avocado. The customary extra virgin olive oil and white balsamic or apple cider vinegar finish this dish with lots of flavor!
TIP : When you forget to soak the chickpeas overnight, the shortcut or quick method I use is to place the required quantity of chickpeas in a pot, add water and boil them for 5 minutes. Remove the pot from the heat and leave it for two hours. After the two hours, rinse the chickpeas and add fresh water and cook them until done! It would normally take me 45 minutes to an hour to cook the desired amount.
Wanted desperately to have bread, so I decided to just go for the veggies without comprising with cheese or some other protein! This is what I came up with: blanched kale, cucumbers, avocado, celery and shredded carrots! Some slices of my favorite multigrain baguette and I was done! The extra virgin olive oil and vinegar, with salt and pepper added to taste, always add to the flavor!
NORTH ATLANTIC LOBSTER SALAD PLATE
As I had leftover lobster from last night’s dinner, I decided to incorporate it into my daily vegetable platter. Due to the strong flavor of the lobster, I placed it in a little bowl so as not to have my vegetables permeated with the seafood flavor. I prepared my plate with tomatoes, fennel, yellow pepper, asparagus, avocado, steamed beet-greens and sliced marinated garlic. I also added some leftover Italian-mix frozen vegetables from last night’s dinner. The olive oil and apple cider vinegar was added to the lobster as well. I noticed that the marinated garlic gave the dish an interesting kick.
ROASTED AND FRESH VEGETABLES PLATTER When I know in advance that I am going to have a light supper, then I make my lunch vegetable platter more substantial. In this particular case to my normal Tomatoes, Avocado and Cucumber plate … Continue reading