Chickpea Flatbreads With Tzatziki and Pickled Red Onions

Chickpea Flatbreads With Tzatziki and Pickled Red Onions

Ingredients:

3 cans of chick peas

2 tsp cumin

2 tsp coriander

Recipe for flatbreads (store bought is fine if you don’t have the time/energy/interest – but this is an easy recipe so maybe give it a peek before you discard the idea of making)

Recipe for tzatziki

Recipe for quick pickled vegetables (I do just red onion for this recipe, but you do you)

Large handful of cilantro, stems removed

Method:

In a bowl, combine the chick peas with the cumin and coriander.  To assemble (preferably at the table where each diner does his or her own), top flat bread with tzatziki, chick peas and pickled red onion.  Add cilantro if you choose.

Tzatziki

Ingredients:

1 english cucumber, cut into small dice

16 oz plain whole milk yogurt

2 tbsp fresh chopped or 1 tbsp dried dill, optional

Juice of ¼ of a lemon

1 clove garlic, crushed

Salt and pepper to taste

Method:

Mix all ingredients in a bowl.  That’s it. You’re done. Use this on chicken, lamb, in a pita sandwich, with grains, wherever you want a little healthy tang and crunch!

Quick Pickled Vegetables

Ingredients:

2 cups of preferred vegetables: red onion, radish, cucumber, fennel are all good choices, a mix or just one

½ cup white vinegar

1 cup water

1 tbsp sugar

1 tbsp salt

Method:

Cut your chosen vegetables into thin slices and place them into a bowl.  Place water, sugar and salt in a saucepan. Heat until sugar and salt are dissolved.  Add the vinegar and stir. Pour this pickling liquid over the vegetables and let it sit.  These will last in the refrigerator for 5 days to a week.

Minimal Effort, Maximum Impact: Buttery Herbed Rice

Minimal Effort, Maximum Impact: Buttery Herbed Rice

Buttery Herbed Rice

Serves 4

Ingredients:

1 1/2 cup white or brown rice (or cauli-rice), cooked according to package directions

2-3 tbsps butter

One large or two small shallots, minced if you have the patience, or a fine chop is acceptable

¼ cup total of any mix of chopped fresh herbs – parsley, chives, basil, oregano, tarragon, thyme, etc, 1 tbsp if using dried

Salt

pepper

Method:

Cook rice according to package directions.  In a small saute pan, melt the butter over medium heat.  Add the shallots and cook until softened and translucent, 3-4 minute.  It is fine if they start to brown a bit on the edges. Remove from heat and stir in the herbs.  Stir this whole mixture into the rice and add salt and pepper to your liking.

So Fresh! So Clean! Mexican Bean and Fruit Salad

So Fresh! So Clean! Mexican Bean and Fruit Salad

Mexican Corn Bean and Fruit Salad

Serves 4-6 as a side

Ingredients:

1 small to medium english cucumber, cut into roughly ½ inch pieces

1 can black bean, well drained and rinsed

1 mango, or about 6 oz pre-cut, cut into roughly ½ inch pieces

6-8 oz pineapple, cut into roughly ½ inch pieces

2 cups corn (frozen and thawed is fine, even better if you can find the roasted sort)

¼ cup chopped fresh cilantro

½ cup grated cotija cheese

1 tsp cumin

1 tsp chili powder

Juice of 1 lime

1 tbsp olive oil

Salt to taste

Method:  Mix it all.  Enjoy. Works well also as a salsa on top of fish or chicken, or just to scoop up with chips.

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