4 Fall Recipe Ideas to Replace Summer Vegetables

Chickpeas are a very healthy food and an ideal way to add vegetable protein and fiber to a salad. They are also rich in iron, zinc, phosphorus and B vitamins. Experts claim that chickpeas can even help with weight loss, control blood sugar (the starch in them is digested slowly, which helps stabilize sugar levels). That said, what better addition to your lunch and dinner than a hearty chickpea salad! Find the most delicious fall recipes!

Chickpea salad in 4 variations to change up summer vegetables

Chickpea salad is quick and easy to make. It’s perfect for breakfast as the little balls are full of protein and keep you feeling full for hours. We like to serve this fall and winter dish with roasted sweet potatoes and pork tenderloin for dinner.

Lebanese salad

Photo credit: thelemonbowl.com

material

• 1 can chickpeas (drained and rinsed)
• 2 tomatoes, chopped
• ½ cup chopped cucumber
• ½ cup chopped red bell pepper
• ¼ cup lemon juice
• ½ cup chopped red onion
• ¼ cup minced parsley
• 2 tablespoons extra virgin olive oil
• 2 tbsp fresh mint
• 1 tablespoon thyme
• 1 clove garlic, grated
• Half a teaspoon of salt
• ¼ teaspoon pepper

instructions

1. Place all ingredients in a large bowl and stir well to combine.
2. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Chickpea Salad with Feta, Cucumber and Avocado

Photo credit: natashaskitchen.com

material

• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1 clove garlic pressed or minced
• 1/2 teaspoon sea salt or to taste
• 1/8 teaspoon black pepper
• 1 1/2 cups halved cherry tomatoes
• 1 cucumber cut in half
• 420 grams of chickpeas, dried and washed
• 1/2 medium red onion thinly sliced
• 1 sliced ​​avocado
• 1/4 cup chopped cilantro
• 120 g feta cheese, chopped

instructions

1. Combine salad dressing ingredients in a small bowl: 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 pressed garlic clove, 1/2 teaspoon salt, and 1/8 teaspoon pepper and whisk to combine.
2. Combine the other chickpea salad ingredients in a bowl, add the dressing and toss to coat.

Autumn recipe with tuna and tomatoes

Photo credit: wellplated.commaterial

material

For the salad:

• 1/2 small red onion thinly sliced
• 420 grams chickpeas, washed and dried
• 480 g cherry tomatoes, halved
• 1 large cucumber, cut in half lengthwise into 0.5cm slices
• 1 red pepper, seeded and cut into 0.5cm strips, then halved
• 340 grams of tuna
• Another 3 cups
• 1/4 cup finely chopped parsley
• 1/4 cup feta cheese

For the dressing:

• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

instructions

1. Place red onion in a small bowl and cover with cold water. Let stand while you prepare the rest of the salad (this preserves its flavor but takes away some of the harshness and lingering aftertaste).
2. Add chickpeas, tomatoes, cucumber, onion and bell pepper to a large bowl. Drain the tuna and crush it in the bowl. Add the arugula.
3. Combine lemon juice, olive oil, garlic, salt, and pepper in a small bowl or measuring cup.
4. Drizzle just enough to moisten the salad, then toss to coat. Top with the feta and sprinkle with parsley, then toss lightly again. Taste and add salt, pepper or dressing if desired.

Healthy recipe with chickpeas, cumin and mint

Photo credit: camillestyles.com

material

For the salad:

• 2 tbsp oil or ghee
• Salt 1 tsp
• 1/2 teaspoon fresh black pepper
• 1 teaspoon garam masala
• 1 teaspoon of fresh cumin seeds
• A handful of chopped tomatoes
• 1. Dry and wash chickpeas
• Cut 1/2 cucumber
• 1/2 small red onion chopped
• A handful of chopped coriander leaves
• Few chopped mint leaves

For the mint sauce:

• 1/2 cup chopped mint leaves
• 1 large bunch of coriander leaves
• Juice of 1 1/2 limes
• Sugar 2 tbsp
• 1 small shallot, chopped
• 1 seeded serrano pepper
• A pinch of salt

instructions

1. Add all ingredients to a small blender and blend until smooth. Adjust taste and flavor if needed. Set aside.
2. Pour oil into a frying pan and bring to medium heat. Add all the spices and cook for about a minute until fragrant. Stir the chickpeas and cook until the spices are coated and they turn light brown. Remove from heat and set aside.
3. Add the chopped vegetables, herbs and sauce to a bowl and mix them together. serve