Sunday, August 6, 2017

Tasty Delights-- Israeli Salad

Yall know I've been doing the HelloFresh meals. Now I'm trying out Green Chef. Jessica Lemmon turned me on to them because of their vegetarian/vegan options and I figured...why not?!

And it was pretty good. A similar set up to the HelloFresh but good.

The first box I tried was the Israeli Salad. Now, this is NOT something I would typically be pulled towards. I'm just not a huge fan of this type of cuisine but it turned out pretty tasty. It was fairly easy as well. I'm glad I gave it a go though I don't know that I'd make it again but that's just personal preference.

I think this one would be really great for the summer. Some easy garden veggies and it doesn't need too many at once. 

Rinse and season your chickpeas then roast them up.

While chickpeas are roasting start on the veggies. Pealing, tossing seeds and chopping.

I might have forgotten my onions and herbs. Slice and dice those, too.

I forgot to take a picture of the dressing but once your veggies are combined then whisk together lemon, lemon zest and olive oil with a spot of garlic and toss that on the veggies.

When the chickpeas are almost finished wrap pita bread in aluminum and warm it in the oven.

Then plate and serve with tahini sauce.

Okay so like I said. This is not a meal I'd typically go out of my way to have. I'm not a huge fan of middle eastern flavors in general. But it was actually pretty good. I'm glad I tried it out and I had fun whipping it together. It was fairly simple and took only about 25 minutes. Filling as well from the chickpeas.

If you want to try Green Chef I think you can use my code and either get a discount or a bit of free product. I *think*. Click HERE.

Israeli Salad Recipe

  • 1 can chickpeas
  • baharat seasoning
  • 1 medium cucumber
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 clove garlic
  • olive oil
  • salt/pepper
  • 10 grape tomatoes (I would add more)
  • 1 lemon, zested and juiced
  • pita
  • Preheat oven to 425 degrees. Open, strain, and rinse chickpeas. Drizzle with 1 ½ tablespoons cooking oil. Season with bahārāt seasoning and salt then spread out in a single layer of an aluminum lined pan. Roast 20 minutes, or until lightly browned, stirring halfway through.
  • Peel cucumber (if desired). Halve lengthwise. Scrape out seeds with a spoon. Medium dice cucumber into about ½-inch pieces. Place in a large bowl.
  • Medium dice red and green bell peppers into about ½-inch pieces. Halve grape tomatoes. Add bell peppers and tomatoes to bowl with cucumber.
  • Thinly slice scallions; discard root ends. De-stem cilantro and parsley; roughly chop leaves together. Add scallions and most of the herbs (reserve about 1 tablespoon for garnish) to bowl with veggies.
  • Zest whole lemon over a medium bowl. Halve lemon; squeeze juice from whole lemon over bowl, avoiding seeds. Mince garlic. Sprinkle with about ½ teaspoon salt. Mash garlic into a paste using back of a spoon. Add to bowl with lemon zest. Add 3 tablespoons olive oil. Whisk to blend.
  • Cut whole-wheat pita bread into eight triangles. Place on a sheet of foil. Wrap foil around pita. Crimp edges to seal. Place directly on oven rack. Heat 3 minutes, or until hot.
  • Pour dressing over bowl with salad to taste. Salt and pepper to taste. Toss to coat.
  • Divide salad and roasted chickpeas between plates. Smear za’atar tahini sauce to the side. Garnish chickpeas with remaining herbs. 
  • Serve pita slices on the side. Enjoy!

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

Find more Tasty Delights!

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