JALAPEÑO CHICKEN SALAD Making use of leftovers, for me, is my way of keeping up with my intake of protein from time to time. On this particular occasion I had jalapeño chicken leftover and I decided to make it part … 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.
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