Chickpea Salad With Lemon Yogurt Dressing
Bring this protein-packed salad to work or school in a well-sealed container in a thermal lunch bag. Give it a shake just before opening to redistribute the creamy dressing.
Bring this protein-packed salad to work or school in a well-sealed container in a thermal lunch bag. Give it a shake just before opening to redistribute the creamy dressing.
A delicious twist on a Greek favourite, this hors d'oeuvre uses couscous in place of rice. Grape leaves are available at Greek, Middle Eastern, Italian and most supermarkets. Serve warm or at room temperature along with olives.
Bits of red pepper and cucumber, and chunks of peaches and chicken, all tossed together with fluffy rice, make a delicious low-fat, make-ahead dish.
Mixing the sour cream with Balkan-style yogurt ensures a creamy texture (other types of yogurt, such as Greek yogurt, can be chalky). For the most flavourful melon, choose one that feels heavy for its size and has a sweet scent.
This is a vegetarian take on a traditional Greek and Turkish finger food. Grape leaves are available at Middle Eastern, Greek, Italian and most supermarkets.
Legumes such as chickpeas are an essential part of vegetarian dishes. They are versatile, high in fibre and protein and have no cholesterol and little fat. They also provide a nutty taste to these patties.
Nothing makes a tender fillet of salmon more appealing than a crunchy layer of panko. For even cooking, ask for salmon fillets that are all the same size and thickness. Serve with a simple tossed green salad or steamed asparagus.
Use shallow bowls or pie plates to set up a coating station for the tenders. Use one hand for dry ingredients and the other for wet. This prevents you from breading your hands along with the chicken. Oven fries or veggie sticks make a finger-friendly side dish.