I'm not the sort to place garlic in a serving of mixed greens. Onion? Truly. In any case, garlic? On the off chance that it wasn't tzatziki or some sort of a broiled vegetable plate of mixed greens, garlic had no business in there. All things considered, following one month of no garlic, I chose to defy every one of my norms and use garlic EVERYWHERE. Thus I made this magnificent and too sound chickpea plate of mixed greens.
Presently, in case you're some weirdo, who adores garlic, yet wouldn't like to stink like it for the remainder of the week, I recommend you crush a garlic clove, add it to 1-2 tbsp of olive oil and after that expel it from that point. Aaaaand tadaa, my companion you've quite recently imbued some olive oil with garlic.
We are very brave in there (to adjust that celestial garlic season and bring more freshness), chickpeas, tomatoes, arugula (my preferred green), a green pepper thus substantially more. OK, since we're siphoned to eat this plate of mixed greens and get excessively sound, we should at long last get to the formula.
Also try our recipe Mediterranean Chickpea Salad
This healthy salad is vegan, gluten-free, grain-free & dairy-free. Double ingredients, if you’d like to make a big salad for two. Refreshing and delicious - this is the perfect summer recipe!
Ingredients
- ½ cup chickpeas, from a can
- 4-5 olives
- 1 green pepper, small to medium
- 3 tomatoes, medium
- 1 cup arugula
- 3-4 mint leaves (optional)
- 1 garlic clove
- lemon juice
- salt and pepper
- olive oil
Instructions
- Rinse and drain chickpeas.
- Chop olives, the green pepper, tomatoes, arugula, mint leaves.
- Mince garlic. Option one: add garlic directly to the salad. Option 2: Let garlic infuse olive oil for 30 min and then remove from the olive oil. Add just the flavored olive oil to the salad.
- Put the chopped vegetables and chickpeas in a large bowl, add some lemon juice the olive oil and salt and pepper to taste. Enjoy!.
Read more our recipe : Creamy Avocado Cilantro Lime Dressing
Source : https://bit.ly/2ITryDB
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