Rainbow Puerto Rican Chickpea Salad

"Rainbow" in the title of this recipe that I adapted comes from the idea of "eating the rainbow" every day.


white, (beans), yellow (squash), orange (bell pepper), red (pepper), purple/blue (onion), green (celery)
                   Rainbow Puerto Rican Chickpea Salad

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           Cup  no salt added garbanzo beans
     1/4           cup  chopped celery
     1/4           cup  chopped red bell pepper
     1/4           cup  chopped carrot
     1/4           cup  chopped onion -- (red)
     1/4           cup  yellow squash -- chopped
           
                        DRESSING
  1 1/2      Teaspoons  extra virgin olive oil
     1/4      teaspoon  cumin
  1 1/2      teaspoons  lemon juice
  1           teaspoon  minced garlic
  2          teaspoons  red wine vinegar

mix beans and vegetables in bowl with sealable cover

in separate small container, mix dressing ingredients.

right before eating, add dressing to veggies and shake to coat.  Add salt as desired.

Description:
  "my take on another recipe"
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Per Serving (excluding unknown items): 298 Calories; 9g Fat (27.9% calories from fat); 12g Protein; 42g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Puerto Rican Chickpea Salad

                Okay...I left out the vinigar, used extra cumin and used a little green onion as well.  This is lunch tomorrow.  (1/2 recipe)
     
* Exported from MasterCook *

                       Puerto Rican Chickpea Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chickpeas, canned -- rinsed and drained
  2               ribs  celery -- chopped
     1/2                red bell pepper -- chopped
     1/2                green bell pepper -- chopped
     1/4        medium  red onion -- chopped (1/4 to 1/2)
  1                     garlic cloves -- grated (1 to 2)
  3               tbsp  chopped fresh cilantro
  1               tbsp  red wine vinegar -- (1 to 2)
  1               tbsp  lime juice -- (1 to 2)
  2                tsp  olive oil
  1                tsp  ground cumin -- or more according to taste
                        salt -- pepper

n a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

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Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.3% calories from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 379mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Curried Chickpeas

This recipe includes tomatoes, which are on the list of higher reactive foods, as well as being a nightshade.  there's only 1/4 of a tomato per recipe.

                     
* Exported from MasterCook *

                              Chickpea Curry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Lunch Ideas                     Plan Friendly
                vegetables                      vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Tbsp  canola oil
  1                med  yellow onion -- finely chopped (about 1 1/2 c)
     1/2           tsp  cayenne
  1                tsp  coriander seeds -- finely ground
  1                tsp  garlic -- grated
  1                tsp  fresh ginger -- finely grated
     1/2           tsp  ground turmeric
  1                med  tomato -- finely chopped (about 1 c)
  1 1/2              c  fresh dill weed -- with tender stalk, finely chopped
  1                can  chickpeas, canned -- (15.5 oz) rinsed and drained - low sodium
     1/4             c  water
     1/4           tsp  salt

        Heat oil in medium saucepan over medium heat and saut? onion until softened, about 5 minutes. Add cayenne, coriander, garlic, ginger, and turmeric and stir 3 to 4 minutes.

        Mix in tomato and cook until soft, about 5 minutes. Add 1 c dillweed, chickpeas, water, and salt and simmer 5 minutes. Sprinkle with the remaining 1/2 c dillweed.

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Per Serving (excluding unknown items): 154 Calories; 8g Fat (44.2% calories from fat); 4g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 319mg Sodium.  Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0