Middle Eastern Vegetable Salad

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Middle Eastern Vegetable Salad- recipe by Ina Garten (serves 4 to 6) This is such a hearty and satisfying salad, made regularly at my place as quick weeknight meal. It’s got chickpeas (canned – making life even easier), cucumbers, tomatoes and lots of fresh herbs, packing it with flavor. I am flexible with the amount of ingredients while making this recipe. Except for the can of chickpeas, I cut the recipe in half . After all, we are only 2 1/2 people eating. I like to serve it with whole wheat pita bread (toasted). Ingredients: 10 scallions, white and green parts, thinly sliced 1 pound ripe tomatoes, seeded, cored, and 1/2 -inch diced 1 hothouse cucumber, halved lengthwise,seeded, and 1/2 . . . CLICK TO READ MORE

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Chickpeas “Chana Masala”

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This is one of the easiest Chickpea recipe’s I have ever come across and is a big hit with all my friends. INGREDIENTS: 1 big cup dry chickpeas (soaked overnight) 2 medium size onions chopped fine 1 1/2 teaspoon ginger paste 2 green chillies chopped fine 1/2 teaspoon cumin powder “Jeera” 1/4 teaspoon turmeric “haldi” 1/4 teaspoon red chilly powder 2 tablespoons  chickpea flour 1 tablespoon tamarind paste “Imli”or soak tamarind in water, squeeze the water out and use this. 1/4 teaspoon garam masala powder 2 cups water 6 tablespoons oil salt to taste METHOD:  Heat oil in a vessel. Fry the onions to a light brown color. This can take up to 10 minutes. Add ginger, green chillies . . . CLICK TO READ MORE

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