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KALIGIRL's Photo KALIGIRL Posts: 13,366
5/31/16 9:18 A

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Sounds great!

"Be present in all things and thankful for all things" Maya Angelou

"If you laugh you change; and when you change the world changes." Shilpa Shah

"Joy is prayer. Joy is strength. Joy is love. Joy is a net of love by which you can catch souls. She gives most who gives with Joy."
Mother Teresa (1910-1997); Founder Of The Missionaries Of Charity

"We are not human beings having a spiritual experience, we are spiritual beings having a human experience" Teiha


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SILVERSPARROW04's Photo SILVERSPARROW04 SparkPoints: (35,127)
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5/27/16 12:37 P

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Fantastic! I must make it myself too :).

"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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MAUITN's Photo MAUITN Posts: 15,207
5/27/16 12:14 P

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I should have taken a photo of my panzanella dinner salad last night. Beautiful and yummy! I will be having that again.

Earnie - Monteagle, TN
Central Standard Time

I would love to live like a river flows, carried by the surprise of its own unfolding. -John O'Donohue

www.flickr.com/photos/8894287@N06/

If something is holding us back, today is the day to begin to push back. Today is always the best day


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KALIGIRL's Photo KALIGIRL Posts: 13,366
5/27/16 8:29 A

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emoticon and emoticon

"Be present in all things and thankful for all things" Maya Angelou

"If you laugh you change; and when you change the world changes." Shilpa Shah

"Joy is prayer. Joy is strength. Joy is love. Joy is a net of love by which you can catch souls. She gives most who gives with Joy."
Mother Teresa (1910-1997); Founder Of The Missionaries Of Charity

"We are not human beings having a spiritual experience, we are spiritual beings having a human experience" Teiha


 Body Fat %: 31.6
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SILVERSPARROW04's Photo SILVERSPARROW04 SparkPoints: (35,127)
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5/26/16 12:26 P

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You're welcome

If it is let us know how it turns out! I love chickpeas.

"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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MAUITN's Photo MAUITN Posts: 15,207
5/26/16 11:04 A

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Thanks. That may be my dinner tonight.

Earnie - Monteagle, TN
Central Standard Time

I would love to live like a river flows, carried by the surprise of its own unfolding. -John O'Donohue

www.flickr.com/photos/8894287@N06/

If something is holding us back, today is the day to begin to push back. Today is always the best day


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SILVERSPARROW04's Photo SILVERSPARROW04 SparkPoints: (35,127)
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5/26/16 9:58 A

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panzanella with marinated chickpeas and chimichurri

yield: serves 2 generously (maybe even 3 or 4 if you're serving it before a meal)
total time: 45 minutes

Ingredients:

**marinated chickpeas
1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons honey
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

**chimichurri
1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

**salad
2 cups thick italian bread cubes
3 cups torn butter lettuce
1 pint cherry tomatoes, halved or quartered
4 ounces feta cheese, crumbled

Directions:
Preheat your oven to 350 degrees.

Place the chickpeas in a large bowl. In a small bowl, whisk together the oil, vinegar, basil, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the chickpeas. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes.

chimichurri

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so. This makes a bunch of chimichurri, so you will have leftovers! You can also freeze it in a ziplock bag and add it to soups or pastas.

salad

Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake in the preheated oven until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly.

To assemble the salad, add the bread cubes, tomatoes, and lettuce in a large bowl. Pour the chickpeas over top and add as much (or all) of the dressing. Toss well. Drizzle on a few tablespoons of the chimichurri and toss well. Taste and add more if desired - or season with salt and pepper if you find it needs it. Crumble in the feta and toss. Eat up!

www.howsweeteats.com/2016/05/panzane
ll
a-with-marinated-chickpeas-and-chimiR>churri/


Edited by: SILVERSPARROW04 at: 5/26/2016 (09:59)
"If it doesn't challenge you, it doesn't change you."
Call me Sandy.


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