6
Mar
Posted by Jason Reynolds in cayenne red pepper, chick pea salad, chick peas, cooking, food, healthy lifestyle, heart health, heart healthy, heart healthy recipe, low cholesterol, low fat, low fat recipe, low sodium, low sodium recipe, meals, no salt added, no sodium added, nutrition, nutritious, olive oil, recipe, salad, spice, spices, Uncategorized. Tagged: chick pea salad, chick peas, cilantro, leftovers, onion, quick meal, side dish, tomato. Leave a comment
Sometimes you’re just too busy to use a complicated recipe while fixing dinner. That’s when you can take items laying around and throw together something unique. I took this recipe of mine for chick pea salad and omitted some things while adding others without taking the time to precisely follow the directions.
I threw the contents of a can of chick peas into a large bowl and then added some onion bell pepper and tomato pieces that had been left over from other meals. I threw in some cilantro from yet another former recipe I had tried. I did use the amounts of lemon juice and olive oil the recipe called for. Then I added several dashes of cayenne pepper and a small dash of garlic powder and put the bowl in the fridge.
Cooking on the fly can be fun!
19
Jan
Posted by Jason Reynolds in cayenne red pepper, chick pea salad, chick peas, cooking, food, heart healthy recipe, low sodium, low sodium recipe, meals, nutrition, nutritious, olive oil, recipe, salad, spice, spices. Tagged: cayenne red pepper, chick pea salad, chick peas, cooking, food, heart healthy recipe, low sodium, low sodium recipe, meals, nutrition, nutritious, olive oil, recipe, rice vinegar, spice, spices. 2 comments
This is a tasty dish I heavily modified from a recipe. It uses olive oil, which is heart-healthy. This dish is also low in sodium if you buy the right can of chick peas — Publix and Whole Foods sell low-sodium varieties. Or, you can cook the chick peas from scratch.
CHICK PEA SALAD
- 1 can chick peas (pick a low sodium brand)
- 1/4 c bell peppers, chopped
- 1/4 c onion, chopped
DRESSING
- 1 T lemon juice
- 2 T olive oil
- 3 T water
- 1/8 t cayenne red pepper
- 1/4 c rice vinegar
- 1 t dried basil
- 1/2 t dry mustard
Place chick peas, bell peppers and onion into a nonmetal bowl, then combine the dressing ingredients and mix. Let salad sit in refrigerator for at least an hour to allow the flavors to mix.
Serves 4