26 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-29
Plant-based Proteins Recipes Made Easy-Peasy!
Soups and Salads
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Ingredients
30 mL (2 tbsp) olive oil
1 can (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
2 mL (1⁄2 tsp) paprika
5 mL (1 tsp) dried thyme
5 mL (1 tsp) garlic powder
3 peaches, sliced in wedges
1⁄2 package (100 g/3.5 oz) halloumi cheese, sliced
500 mL (2 cups) cherry tomatoes, halved
1 mL (1⁄4 tsp) dried basil
15 mL (1 tbsp) lemon juice (about 1⁄2 lemon)
Instructions
1. In a non-stick pan, add 15 mL (1 tbsp) of olive oil and toast the chickpeas over medium-high heat for 10 minutes or until golden.
2. Pour into a large bowl and toss with the paprika, thyme, and garlic powder.
3. Pre-heat a grill pan or BBQ to medium-high heat. Grill peaches and halloumi cheese for 3 minutes to warm through, until there are grill marks.
4. Dice the halloumi cheese into smaller pieces and add to the bowl with spiced chickpeas along with the grilled peaches.
5. Stir in the tomatoes, dried basil, and lemon juice. Coat with the remaining 15 mL (1 tbsp) of olive oil.
Prep time: 10 minutes Cook time: 20 minutes
20
10
4
4 Servings
Bored of the standard garden salad? This recipe is the solution! Serve it hot or cold and turn your kitchen into a 5-star restaurant.
Peach, Roasted Chickpeas and Halloumi Cheese Salad
29
Mix it up
If peaches are not in season, swap with apples or pears!
Serving suggestion
Leftover roasted chickpeas? These make an awesome snack on their own, or as a topping in a rice bowl.
