Chickpea Salad with Cumin

In this wonderful healthy salad, chickpeas are first cooked in salt cumin water, that makes them more digestible as well as adding a nutty and peppery flavours to the chickpeas. The chickpeas are then dressed in a spicy vinaigrette.

• 250 g Dried chickpeas
  
• 1/3 tsp Cumin seeds
  
• 1/2 tsp Salt
  
• 1-2 tsp Ground cumin
  
• 1 clove Garlic, minced
  
• 1/3 tsp Chilli powder
  
• 1-2 tbsp Fresh lime juice
  
• 2 tbsp Parsley, finely chopped
  
• 2-3 tbsp Walnut oil

1. Place the chickpeas in a bowl and add enough water to cover by 1 inch. Soak the chickpeas for 4 hours or overnight. Drain the chickpeas and discard the soaking water.
   
2. Add the chickpeas, salt, cumin seeds and water to the pressure cooker so that the cooker is no more than one-third full. Lock the lid onto the pressure cooker and activate the desired program setting. Allow pressure to be fully released before removing the lid.
   
3. Drain the chickpeas and place in a large bowl. Add the ground cumin , minced garlic, chilli powder, lime juice, chopped parsley, walnut oil, and salt to taste. Toss well. Cover and set aside for 30 minutes at room temperature. Check the seasoning and add more salt or lime juice if needed. You can serve the chickpeas mounded on some lettuce leaves if desired.

Chickpea Salad with Feta and Sundried Tomatoes

This chickpea salad is tasty and healthy, high in fiber, protein and full of flavours! Tossed with sundried tomatoes and reduced fat feta cheese, perfect for a light but filling lunch.

• 1 tin / 350 g Chickpeas
  
• 100 g Sundried tomatoes in oil, drained and diced
  
• 120 g Low fat feta, crumbled
  
• 2 tbsp Fresh chives, chopped
  
• 1 Small red chilli, finely chopped
  
• 2 tbsp Lemon juice
  
• Salt and black pepper to taste
  

1. Tip the chickpeas into a sieve and rinse under cold running water. Drain and place them in a large bowl. Drain the sundried tomatoes and finely dice.
   
2. Add the chopped sundried tomatoes, together with crumbled feta, chopped chives and chilli into the bowl of chickpeas. Drizzle in the lemon juice, then season with salt and pepper. Gently toss to combine.

Cod with Creamy Red Lentils

This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.

• 100 g Onion, diced
  
• 150 g Carrot, peeled and diced
  
• 100 g Broccoli stem, peeled and diced
  
• 2 tbsp Olive oil
  
• 1 clove Garlic, minced
  
• 200 g Red lentils
  
• 400 ml Vegetable stock
  
• 200 g 10% Sour cream
  
• 1 tbsp Fresh dill, chopped
  
• 1 tbsp Butter
  
• 4 Cod or sea bass fillets
  
• Salt and freshly ground black pepper
  

1. Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
   
2. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
   
3. Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
   
4. To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.

Red Lentil Salad

Lentils are low in fat and high in protein and fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last.

200 g Red lentils©angiesrecipes 4 cup Water 1/3 Red bell pepper, diced 3 Cherry tomatoes, diced 1 small chunk Zucchini, finely diced	3 tbsp Walnut oil 2 tbsp Raspberry vinegar 2 clove Garlic, finely minced 1/2 tbsp Dried parsley Salt and pepper to taste

1. Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
   
   
2. Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
   
   
3. Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.

Red Lentil Salad