I'm Kavitha Ramaswamy; part time Finance-lady and full time Nutella-lover. I started Foodomania in the fall of 2012 to document my culinary experiments and seek creative satisfaction. I am a lacto-vegetarian by birth (and by choice) and I like to cook fast, fresh and simple recipes.
Roasted Chickpea & Veggie Salad Recipe It has been forever since I wrote a blog post! Honestly though, I’m not moving on from food blogging! I’ve just been experimenting with video recipe tutorials! (have you checked out my YouTube channel?) You should follow me on Instagram where I’m recreating some really easy recipes in video form! Anyway, coming back to today’s recipe – a warm, protein-rich chickpea salad! A Vegetarian’s dream come true! With an abundance of fresh seasonal vegetables and roasted chickpeas, this wholesome salad is a full meal by itself. With some spices added to the veggies and chickpeas right at the time of roasting, this bowl of salad comes with a punch of flavors! You can modify it to use up the spices you have on hand or like. You can also use up any vegetables in your refrigerator! The more, the better! Roasted Chickpea & Veggie Salad Print Prep time 30 mins Cook time 30 mins Total time 1 hour Author: Kavitha Recipe type: Salad Cuisine: Indian Serves: 4 cups Ingredients 1 cup Cooked or Canned Chickpeas 4 cups Fresh Chopped Vegetables (Refer Note 1) 2 TBSP Spice-Mix (Refer Note 2) 2 TBSP Vegetable Oil or Olive Oil Salt, if needed ½ cup Chopped Cilantro Crumbled Cottage Cheese or Feta Cheese or Paneer (optional) Fresh Lemon Slices Note 1 Vegetables - You can use any veggies you have on hand. Like: Zucchini, Bell Peppers, Broccoli, Eggplant, Baby Corn, Carrots, Onions etc. Note 2 - Spice-Mix (Makes 2 TBSP of mix) 1 teaspoon Cumin Powder (jeera) 1 teaspoon Coriander Seeds Powder (dhania) 1 teaspoon Ground Black Pepper 1 teaspoon Paprika or Chili Powder or Hot Pepper Flakes 1 teaspoon Oregano or Cinnamon 1 teaspoon Salt Instructions Spice Mix Mix all spices and set aside Roasting / Baking the veggies and chickpeas Heat 1 TBSP Oil in a grill pan or baking pan Add chopped veggies Add 1 TBSP spice mix Mix well. Grill for 3-4 min or Bake at 180 C for 20 min. Taste and adjust for salt if required. Set aside Repeat with Chickpeas: To a baking pan, add chickpeas, 1 TBSP oil, 1 TBSP spice mix and mix well. Bake at 200 C for 15 min. Set aside Assemble the Salad To a bowl, add the roasted veggies Top them off with roasted chickpeas Garnish with cilantro, crumbled paneer / cottage cheese and a squeeze of lemon Serve warm 3.5.3251 Here’s a quick video tutorial –
A product review for the new LG Inverter Linear Fridge… About a month ago, I welcomed LG’s new refrigerator, that boasted of a host of innovative technology, including Inverter Linear Compressor, Auto Smart Connect, Smart Diagnosis and much more. And to top it all, it was an Eco-friendly Variant too! Naturally, I was excited to […]
South-Indian Potato Masala Recipe Dosa, Roti & Potato curry or just Rice & Masala… This south-Indian potato masala has versatile uses. Most commonly served as a filling to Masala dosa, this potato curry takes less than 10 minutes to put together. It is something that you make when you’re short on time or just craving […]