Crunchy Chickpea Salad

 

How to make Crunchy Chickpea Salad

Cook Time: 20 mins

Recipe Servings: 2                          Total Cook Time: 35 mins

Prep Time: 15 mins                          Difficulty Level: Easy

About Crunchy Chickpea Salad.

Paired perfectly with salty feta and a creamy yogurt dressing, this crunchy Mediterranean-spiced chickpea salad will be your go-to side for any protein dish this spring!

INGREDIENTS

• 400g can chickpeas, rinsed, drained.
• 1 tbs extra virgin olive oil.
• 1 tsp ground cumin.
• 1 tsp garlic powder.
• 1/2 tsp turmeric.
• 350g Coles Butter Leaf Blend.
• 6 radish, trimmed, cut into wedges.
• 1/2 red onion, thinly sliced.
• 1 avocado, stoned, peeled, sliced.
• 100g fetta, crumbled.
• 1/3 cup (95g) Greek-style yoghurt.
• 2 tbs lime juice.
• 2 tbs coarsely chopped chives.

How to prepare

• 1. Preheat oven to 200°C. Combine chickpeas, oil, cumin, garlic powder and turmeric in a small baking tray. Toss to combine. Roast for 20 mins or until chickpeas are golden and crisp. Set aside to cool.
• 2. Arrange salad leaves, radish, onion, avocado and fetta on a serving plate. Sprinkle with chickpea mixture. Combine yoghurt, lime juice and half the chives in a bowl. Drizzle over the salad mixture. Sprinkle with remaining chives and season to serve.
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                                                                            ❤Health and wellness❤

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Ground Turkey Enchilada Stir-Fry with Couscous

how to make Ground Turkey Enchilada Stir-Fry with Couscous.

Cook Time: 25 mins

Recipe Servings: 4                          Total Cook Time: 40 mins

Prep Time: 10 mins                           Difficulty Level: Easy

About Ground Turkey Enchilada Stir-Fry with Couscous.

An enchilada dish, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve any rolling of tortillas, nor does it require copious amounts of cheese.

However, every bit has a special flavor of this famous cozy food.

Ingredients

1/2 cup whole wheat couscous.

1 pound lean ground turkey.

Salt and freshly ground black pepper.

1 teaspoon olive oil.

2 cups butternut squash, peeled, seeded and diced.

1 cup broccoli florets.

One 15-ounce can no-sodium-added black beans.

One 10-ounce can enchilada sauce.

1/2 cup salsa.

How to prepare

Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the fire and cover and let it rest for five minutes fluff with a fork and set aside.

Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes.

Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean.

 Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes.

 Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.

Serve with the couscous and top with suggested toppings as desired.

                                                                            ❤Health and wellness❤

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