Sprouted Garbanzo Bean Salad

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These black garbanzo beans are not as commonly known as the regular garbanzo beans but are packed with protein and very nutritious. It’s paired with ingredients like Avocado, Tomato, Cucumber, Green Peppers and Coriander and dressed in a Curry dressing.

I love black Garbanzo beans anyway, but really love them sprouted. You need to rinse these well and then soak them overnight. After that you need to keep them damp and covered in a cloth and allow them to sprout(watch video).

The sprouts can take 2 – 6 days and it really depends on temperature. In the winter, my spouts can take days, but in the summer time, I can see the beans sprout in a few days.

This is a delicious and filling salad, great on it’s own and also great as a side with some Chicken or fish. This salad keeps well for a few days in the fridge. If planning to store this though, add the coriander or cilantro just before serving as this herb tends to wilt.

Sprouted Garbanzo Bean Salad

Ingredients

  • 1 cup soaked and sprouted black Garbanzo beans
  • ½ cup diced Avocado
  • ½ cup diced Tomato
  • 1 cup diced Cucumber
  • 1 cup diced green Pepper
  • ¼ cup sliced Spring Onion bulbs
  • ¼ cup diced Cilantro or Coriander
  • Squeeze of lime juice
  • Dressing
  • 2 tbsps of ranch dressing
  • 1 tsp Chili powder
  • 1 tsp Cumin powder

Instructions

  1. Boil the Garbanzo beans in salted water, drain and cool
  2. Add this to a bowl with the Avocado, Tomato, Cucumber, Spring Onions and Coriander and toss
  3. Add a squeeze of Lime juice
  4. Add the Chilli & Cumin powder to the dressing and mix well
  5. Pour this dressing over your salad and toss to coat.
https://kravingsfoodadventures.com/sprouted-garbanzo-bean-salad/

 

Curried Chicken Salad

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In this Easy Weeknight Meal series I’m going to make a quick and satisfying Curried Chicken Salad. If you’ve seen some of my other recipes, you will know that I am the mistress of spicesJ I never usually store a generic curry powder that I call out in this recipe, but I did just blend equal amounts of Chilli powder, Cumin & Turmeric to make a curry powder. The use of green apple in this recipe just makes the spices pop and provided a refreshing contrast.

 

You can serve this salad anyway you like but in a hollowed out bun makes it really fun!

Curried Chicken Salad

Ingredients

  • 1 lb approx. 500 gms Chicken Breast, butterflied and pounded
  • 1.5 tsps Curry powder
  • 2 tbsps Oil
  • ¼ cup mined Onion
  • 2 tsps minced Garlic
  • ½ cup Mayonnaise
  • ¼ cup Green Apple
  • 2 tsps chopped Coriander
  • Salt & Pepper to taste
  • Buns

Instructions

  1. Marinate the Chicken with the Curry powder and oil
  2. Saute the onion and add the Chicken together with the garlic
  3. Flip the Chicken over and remove the Onion & Garlic if it start’s to burn
  4. Allow the Chicken to cool and cut into small cubes
  5. Mix the Chicken together with the Onions & Garlic, Mayo, Apple & Coriander and add Salt & Pepper to taste
  6. Serve on it’s own or in a hollowed bun
https://kravingsfoodadventures.com/curried-chicken-salad/

 

Chinese style Crab Noodle Salad

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A cold Chinese Style Noodle Salad is really going to hit the spot today. Gluten free rice noodles are going to be tossed together with imitation crab, tinned button mushrooms, spring onions and dressed in a delicious and nutty Salad dressing. Topped with some bean sprouts for crunch! Hi everyone I’m KA and today is all about rice noodles that are easy to prepare and gluten free. I just prepared a Thai Inspired Crab noodle Salad and my take on the Kani Salad which is a Japanese Crab salad. Both of those recipes will be at the end of this video and in the description. Because this recipe is so easy and there’s 0 cooking involved, I’m hoping that my 18 year old son will take a break from eating fast food to prepare this for himself at his residence in University.
I’m going to prepare my noodles by immersing them in hot water, draining them, running cold water on them and draining them again. In a smaller bowl, let’s mix 3 tbsps of light soya with 3 tsps of Vinegar with 3 tbsps of Sesame oil. Sesame oil gives a wonderful nutty flavour to the dressing. If this isn’t enough, add 1 tsp of sesame seeds, 1 tsps while pepper and 1/2 tbsp of chilli flakes. Slice the imitation crab in discs and the mushrooms in halves or quarters – however you prefer. Also slice 2 spring onions, bulbs and leaves. Add everything to the rice noodles and toss well to coat. Enjoy this salad cold and leftovers make a great lunch. This is also a great pot luck addition! Make sure to check out the other noodle recipes I prepared today – my Thai inspired Crab Noodle Salad and my Kani, Japanese Crab Salad.
Chinese style Crab Noodle Salad

Ingredients

  • 3 tbsps Light Soya
  • 3 tbsps Vinegar
  • 3 tbsps Sesame Oil
  • 1 tsp white Sesame seeds
  • 1 tsp white pepper powder
  • 1/2 tsp Chilli flakes
  • 2 Spring Onions
  • 150 gms imitation Crab sticks
  • 1/2 cup canned button mushrooms

Instructions

  1. Mix the light Soya, Vinegar, Sesame Oil, white Sesame seeds, white Pepper and Chilli flakes together to make a dressing.
  2. Add that to the noodles together with all the other ingredients
https://kravingsfoodadventures.com/chinese-style-crab-noodle-salad/

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Thai Crab Noodle Salad

 Watch my step-by-step video(coming soon)

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I love noodles, and my new fave thing to use are rice noodles. Not only are they gluten free and better for you than regular noodles, they are also really easy to prepare. My son just moved away to University and these are just some of the easy recipes he can prepare for himself and his roomies. This recipe for Thai style Crab Noodle salad uses imitation crab, the long strands in this prepared product come apart easily and look great in the salad. Now let me warn you this may be the hardest part of preparing this dish as it does take some time, I usually will prop myself in front of the TV to complete this task or better still, I pay my younger son to do this for me 🙂
Let’s prepare the noodles by immersing them in hot water for x mins. I’m making two more recipes today using these noodles a Chinese style Noodle Salad and Kani a Japanese Salad. You will find the links to these recipes at the end of the video. After the noodles are soaked, drain them and run them under cold water. When fill drained, add them to a bowl and leave to cool. I like to add 1 tsp of chilli oil just to make sure they don’t stick together.
Prepare the dressing by combining 100 ml of Lime juice with 100 ml of Fish sauce. Add 1 tsp of honey together with 1 tsp of chilli paste for hea. Also add 1 tsp of Chilli oil and mix. Add 1/4 cup each of chopped coriander and thai basil leaves to the bowl, 1 cup of sliced green Peppers and top with the dressing. Stir well to coat and enjoy the flavours –sweet, salty, sour and spicy all in one bite. I love to eat this salad as a meal and take leftovers for lunch, it’s the perfect cold salad and beats lining up at the microwave at work. Don’t go away just yet, check out my other noodle salads right here, a Chinese style noodle salad and Kani a Japanese Crab salad.
Thai Crab Noodle Salad

Ingredients

  • 150 Rice noodles cooked
  • 150 gms Crab sticks
  • 3 Spring Onions
  • 1/4 cup Cilantro
  • 1/4 cup Thai basil
  • 1 cup green pepper sliced
  • Dressing
  • 100 m Lime juice
  • 100 ml fish sauce
  • 1 tsp honey
  • 1 tsp chilli paste
  • 2 tsps Chilli oil

Instructions

  1. Make the dressing by combining the Lime juice, Fish sauce, Honey and Chilli paste.
  2. Pour this over the noodles and add all the rest of the ingredients
https://kravingsfoodadventures.com/thai-crab-noodle-salad/

Arabic Party Salad

View my step-by-step video

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Since I was born in the Middle East, these flavours touch my soul from the flavours and ingredients like Sumac, Pomegranate Molasses, Parsley, Thyme, Oregano, Paprika, Garlic, Lemon, Pickled Turnips and Halloumi of the Middle East are captured in one delicious and colourful salad. I love to make this in the summer time as an accompaniment to some BBQ’d meat or take this as a contribution to a pot luck. There are so many colours and textures in this salad that it’s literally a party on a plate.

Growing up in Abu Dhabi we got the most delicious Arabic food, from mouth watering kebabs, to creamy hummus and everything in between. And the Arabs do know how to party, take a trip into the desert for a night safari and you will taste the most amazing food cooked right in the outdoors.
 
This salad has a fair bit of prep work but is very easy to assemble at the last minute. It uses exotic ingredients like Zaatar and Halloumi and using the bbq to grill some of these really had a special flavour for the salad. Arabic Pita bread is a lot thinner that it’s more famous Greek counterpart. If you can’t find this, you can use Greek pita instead. This salad also includes Burghul wheat which is cracked wheat that gives a wonderful nutty flavour. To make this Gluten free, omit the Pita bread, or use Gluten free pita and omit the Burghul wheat and substitute it for Quinoa. Halloumi is an Arabic cheese made from Sheep milk. It has a very high melting point and can be grilled on the BBQ. I like to call it the ‘squeaky’ cheese as it makes a squeaky sound when you chew it.
Arabic Party Salad

Ingredients

  • 2 tbsps olive oil
  • Juice of 1/2 lemon
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp sumac
  • 1/2 tbsp pomegranate molasses
  • pinch of salt
  • 1 cup mixed Arugula & Baby Spinach
  • 1 cup chopped flat leaf parsley
  • 1 cup halved grape tomatoes
  • 1 cup cucumber cubed
  • 1/4 cup cubed pickled turnips
  • 1/4 cup fresh thyme & oregano
  • 1/4 cup chopped bottled red pepper
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/2 cup soaked bulgur wheat
  • 1 Arabic Pitas
  • 1 tbsp Olive Oil
  • 2 tbsps Zaatar spice
  • 200-300 gms Halloumi cheese

Instructions

  1. Brush the pita with Olive Oil and sprinkle with Zaatar
  2. Using a scissors, cut in quarters
  3. Cut the Halloumi (if the cheese is too salty, cut smaller)
  4. Grill both the Pita and the Halloumi – the Pita just needs to be crisp and the Halloumi should have nice grill marks
  5. Once cool, cube the Halloumi
  6. In a small bowl combine all the Salad dressing ingredients and mix
  7. In a larger bowl, combine all the ingredients except the Pita and the Halloumi, add as much dressing as desired and toss
  8. On a platter, place the Pita at the bottom, followed by the salad and top with the Halloumi
  9. Serve with reserved dressing
https://kravingsfoodadventures.com/arabic-party-salad/

Mediterrenean Pasta Salad

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This salad is happiness in a bowl. Every ingredient makes this salad sing and the best part is that you can serve this cold. It’s a perfect side salad for the summer but also a great lunch option after the holidays when you’re sick of feasting!

Mediterrenean Pasta Salad

Ingredients

  • 500 gms rotini pasta
  • 2 tbsps + 2 tbsps sundried tomatoes
  • 2 tbsps red wine vinegar
  • 1 tsp capers
  • Salt, pepper
  • Olive Oil
  • 1 cup sliced black olives
  • 1 cup tomatoes
  • 1 cup crumbled feta
  • 1 cup grated parmesan
  • 1/2 cup chopped parsley

Instructions

  1. Cook the pasta in boiling salted water and keep aside to cool
  2. Blend the 2 tbsps of sundried tomatoes with the red wine vinegar, capers, salt, pepper and olive oil
  3. In a large bowl add the pasta, tomatoes, feta and parmesan, sundried tomatoes, parsley, dressing and some extra olive oil. Toss and serve cold.
https://kravingsfoodadventures.com/mediterrenean-pasta-salad/

Asian Noodle Salad

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This Asian Beef Noodle Salad is perfect hot or cold, great served fresh or a tasty leftover lunch. I love to make big elaborate meals on the weekends but during the week, after a long day at work, I have very limited time to whip something out that’s fast and tasty. To help me prepare this dish at super speed without me having to worry, I’m going to use the new T-fal Optigrill to my advantage to cook my meat while I prepare my ingredients. At work, if I’ve forgotten to pack my lunch, I scoot over to my local Loblaws for their tasty Asian salad. While it’s delicious, I can only get a small container for close to 7 dollars. For about 10 dollars, I can prepare this colourful and tasty salad that will feed 4 as a side or 2 as a main.

This concoction of Asian ingredients is what most people stock in their pantries so making the dressing ahead is very easy. It packs some crazy flavours and is used as a dressing as well as a marinade. My salad is always topped with a protein, it’s how I lured my boys into eating salads 🙂 The nice people at Tfal sent me their Optigrill to test out and boy do I love it … or should I say my husband loves it. I now don’t have to send him out in the rain and snow to grill a piece of meat for our salads, the OptiGrill sits on my countertop looking pretty and does all the work for me!

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Asian Noodle Salad

Ingredients

  • 2 tsps Crushed garlic
  • 2 tsps grated ginger – when you grate ginger, grate in over a plate so you can save the ginger juice
  • 1 small sliced shallot
  • 1/2 tsp palm sugar crushed
  • 4 tbsps chilli oil
  • 4 tbsps sesame oil
  • 1 tsp chilli flakes
  • 1 tsp white pepper
  • 2 tbps dark soya sauce
  • 3 tbsps fish sauce
  • Juice of 1 lime
  • 2 – 3 tbsps finely chopped coriander – leaves and stems
  • 8 oz Strip loin Steak
  • 8 oz Udon noodles
  • 8 oz Mixed Peppers sliced
  • 8 oz Carrots julienne
  • 8 oz Sugar snap peas
  • 1 lemon grass stalk
  • 2 tbsps crushed peanuts

Instructions

  1. Pound the Garlic, Ginger, Shallots and Palm Sugar together
  2. Add the Chilli and Sesame Oil followed by the Soya and Fish Sauce
  3. Add the Chilli flakes and White Pepper powder and freshen it up with the juice of a Lime and some chopped Coriander
  4. Marinate the steak on both sides with 2 tsps of the prepared marinade dressing.
  5. Peel the Lemongrass and tap it with the back of a knife to release the flavours.
  6. Add the Lemongrass and salt to some boiling water and cook the noodles
  7. Drain and return to a bowl to cool
  8. Cook the steak till medium, let it rest and slice it
  9. Add all the veggies and marinade to the noodle bowl and toss
  10. Add some of the steak and crushed peanuts over the noodles and serve
https://kravingsfoodadventures.com/asian-noodle-salad/