Monday, April 22, 2019

SPIRALIZED VEGETABLES SALAD WITH CHICKPEAS ENJOY DAN:


          SPIRALIZED VEGETABLE SALAD WITH CHICKPEAS by CHEF DAN:
Serves 4

INGREDIENTS:
1/2-cabbage
1-daikon radish
4-multi colored carrots
1-yellow squash
1/4-cup yogurt, plain
1/2-avocado
1/4-cup water
2-tablespoons lemon juice +zest
1/2-cup cilantro leaves + 1/2-cup chopped cilantro for garnish
1-garlic clove minced
2-tablespoon craisins
1/4-teaspoon kosher salt
Fresh ground black pepper to taste
3-tablespoon olive oil
2-tablespoon toasted sesame seeds

CHICKPEAS:
1-(15 Oz) can chickpeas
2-tablespoons olive oil
1/2-teaspoon salt

CHICKPEAS: (PREHEAT OVEN TO 400 F)
1.   Drain and rinse the chickpeas and spread them out on a paper-towel lined baking sheet.
2.   Pat them dry, removing the skin that came off the beans.
3.   Toss chickpeas with oil & salt.
4.   Roast for 35 minutes until golden brown and crispy.
5.   To make crispier turn off the oven & let continue drying for 30-40 minutes.

SALAD:
1.   Cut the vegetables using a spiralizer.
2.   Add to a mixing b owl.
3.   Blend yogurt and next 5 ingredients into a blender & blend until smooth.
4.   Add olive oil and blend a few minutes or until creamy.
5.   Add craisins &season with salt & pepper.
6.   Toss together the noodles with the dressing, a small amount at a time.

ENJOY DAN:                                                  FOR THE LOVE OF FOOD!!



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