1 can of
chickpeas sliced cherry tomatoes feta cheese lemon juice olive oil balsamic vinegar dried oregano salt pepper
Not exact matches
Let's pull out all the stops and throw on some «bacony» smoky
chickpeas, roasted
cherry tomatoes,
sliced avocado, radishes, and cilantro.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned
chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
In a caserole dish or oven safe pan with a lid, add the
chickpea liquid, the
chickpeas, vegetable broth, garlic, shallot, fresh thyme,
cherry tomatoes, lemon
slices, capers, and olive oil.
Topping Ingredients 1/4 cup
tomato paste 1 cup canned
chickpeas (rinsed) 1/4 medium zucchini, thinly
sliced 1/2 cup pumpkin, finely chopped 2 cup mushrooms, chopped 6
cherry tomatoes, cut in half 1 cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried mixed herbs salt and pepper to season
Serves 4 6
slices of bacon 6 ounces baby kale 1 cup
cherry or grape
tomatoes 1 cup canned
chickpeas 1/4 cup olives,...
1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and
sliced thin 1 cup of broccoli florets 1/2 cup of
cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2 small cucumbers, peeled and chopped 1 small avocado, cubed 1/2 cup of
chickpeas, rinsed and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned
chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons
tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like
tomato paste) Preheat oven to 350 °F.
Lunch (320 calories) Green Salad with
Chickpeas • 2 cups mixed greens • 1/2 cup cucumber slices • 5 cherry tomatoes, halved • 1/2 cup chickpeas Top salad wit
Chickpeas • 2 cups mixed greens • 1/2 cup cucumber
slices • 5
cherry tomatoes, halved • 1/2 cup
chickpeas Top salad wit
chickpeas Top salad with 1 Tbsp.