Not feeling hungry enough for a good meal? Well, it is quite obvious on this scorching heat of summer. All you might feel is the never-quenching thirst and crave for a bite of snack. This is the situation where a perfectly dressed Chick Peas Salad comes to our rescue. A protein rich salad can do wonders for both the hunger we feel and what our body really need.
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Even if you don’t feel like eating a full course meal, you can’t risk your heath on an energy demanding time like summer. Especially as your kids are home on vacation and we need to make sure that they are taking healthy diet for their day long outdoor games. So, all you need is a combination of carbohydrates and a rich amount of protein. So here is single shot of the combination, Chickpeas Salad!
But when you have kids in your home, you got to think about dressing up a neat and colourful nutrient rich salad. Here is my simple recipe for a combination of carbs, protein and vitamin rich,oil less vegan salad for the day.
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|Chickpeas (white channa)||75g|
|Yellow bell pepper||25g|
|Red bell pepper||25g|
|Coriander leaves||1 tbsp|
|Pepper powder||½ tsp|
|Lemon juice||½ tbsp|
First stage is the initial preparation of our ingredients. Soak chickpeas for at least 3 hours, prior to cooking. To a pressure cooker, add soaked chickpeas, water, ½ tsp salt and close it with its lid. Boil it until steam rushes out and then place the weight. Let it blow one whistle at high flame and 5 more whistles at low flame. Let the cooker cool down on its own. Once it is ready, open it and make sure it is fork tender. Now strain off the water and transfer it to a bowl and keep it aside.
To manage our time, let us prep the other ingredients alongside the cooking of chickpeas. First of all let us clean the broccoli and cut it into small pieces. Place a sauce pan with a cup of water on the burner and add the broccoli pieces into it. Let it boil for 3 minutes and strain off the water and keep the blanched broccoli aside.
Slice onion to small pieces, tomatoes and bell peppers into cubes. Chop coriander leaves. Keep it aside. Squeeze out lemon juice and keep it ready.
Take cooked chickpeas in a mixing bowl. To this add, blanched broccoli, sliced onion, chopped, red and yellow bell peppers and tomatoes.
To this add, salt and pepper. Toss the ingredients very well. Now add coriander leaves and lemon juice to the salad. Toss it once again to get a very nice yummy salad.
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Stage 1 – Soak and cook 75 g chick peas and keep it aside.
Stage 2 – Blanch 75 g broccoli and keep it aside.
Stage 3 – Slice onions. Cut tomato, and bell peppers. Chop coriander leaves and squeeze lemon juice. Keep them all ready.
Stage 4 –Take the cooked chick peas into a mixing bowl, add blanched broccoli, sliced onion, tomatoes and bell peppers.
Stage 5 – Add salt and pepper. Toss it well. Now add, coriander leaves and lemon juice. Toss it again and serve the dish
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