MIXING VEGETABLES RECIPES

Name: Summer chickpea salad
Total time: 10 min
Yield: 4
Ingredients: 1 small red onion peeled; 1-2 fresh red chillies deseeded; 2 handfuls ripe red or yellow tomatoes; 1 lemon; extra virgin olive oil; sea salt; freshly ground black pepper; 410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas; 1 handful fresh mint chopped; 1 handful fresh green or purple basil finely ripped; 100 g feta cheese

CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

Chickpea salad recipe | Jamie Oliver salad recipes image

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 small red onion peeled
1-2 fresh red chillies deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint chopped
1 handful fresh green or purple basil finely ripped
100 g feta cheese

Steps:

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre

HIBACHI SHRIMP & VEGETABLES - RECIPES | PAMPERED CHEF US S…

Hibachi Shrimp & Vegetables - Recipes | Pampered Chef US S… image

This recipe brings the flavors of a Japanese steakhouse experience to your home.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 17

Ingredients

¼ cup (60 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) milk
1 tsp (5 mL) toasted sesame oil
2 garlic cloves, pressed
½ tsp (2 mL) Sriracha sauce
¼ tsp (1 mL) fresh grated ginger
1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) reduced-sodium soy sauce
½ tsp (2 mL) fresh grated ginger
2 cups (500 mL) broccoli florets
2 large carrots, peeled and thinly sliced (1½cups/375 mL)
½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)
1 tbsp (15 mL) vegetable oil
⅛ tsp (0.5 mL) salt
To serve: Steamed rice and sliced green onion

Steps:

For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.Toss all the vegetables together in a medium bowl.Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.

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CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 272 calories per serving

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
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For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.Toss all the vegetables together in a medium bowl.Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.Serve the shrimp and vegetables with the rice, sliced green onion, and sauce.

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