Make a full batch of the roasted chickpeas and enjoy the leftovers for snacks. Added to salads, they offer a nice, flavorful crunch that, packed with protein and fiber, will keep you full.
Found 186 recipes within: Salads
Dulse flakes, a form of seaweed that you can find in most major grocery stores, are tasty bursts of salt and umami that bring a lot of nutritional value to the table. If you’re unsure of how to use seaweed in your diet, this simple salad is a tasty place to start.
Enjoy a little Thai spin on a quick pasta salad! Make sure to look for peanut butter that contains only peanuts and salt: this dish doesn’t need the added sugars of many peanut butters.
Most of the salty flavor in this recipe comes from good olives, so be sure to pick something you love when you’re shopping for ingredients. The green beans continue to soak up the brine, melding with the sweetness of the red peppers and the tart, oily olive–if you have the option, make this recipe a… Read more »
If you don’t have time to slow-roast the broccoli and chickpeas, steam them quickly and add the seasonings at the end. Curry powders vary in the strength of their flavor, so be sure to start with less and season to taste.
Ditch the classic mayo-heavy chicken salad in favor of this more flavorful option. Serve either centered on a bed of greens or in a sandwich made from whole-grain bread.
Be conservative with the sauce—the sauce recipe makes a generous amount. Start with half the sauce and taste the dish—the leftovers will keep nicely in the fridge for a week or so.