Best chana masala recipe that I’ve found; tangy, perfectly spicy, not greasy at all. Modified a bit from the original.
- 8oz dried chickpeas
- 2oz tamarind pulp
- inch piece of ginger
- green chili
- chopped fresh chillies and onion to garnish
- brussel sprouts
- bulgar wheat
- med tomato cut into cubes
- med cucumber
- fresh mint
- fresh lemon juice
- med tomato
- small cucumber
- sugar free balsamic vinagrette dressing
- bag baby spinach leaves
- crumbled reduced fat feta
- each Apples
- each Tomato
- small Green Bell Pepper
- small Cucumber
- each Fresh Mint Leaves
- Orange Juice
- Lime Juice
- Honey
This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.
- quinoa
- carrots
- parsley
- sunflower seeds
- lemon juice
- tamari
My very yummy potato salad, which tastes a lot like my deviled eggs – but with potatoes!
- russet potatoes
- Mayonnaise
- hard-cooked eggs
You might want to modify the oil-to-vinegar ratios a bit – we tend to like very vinegary things. The amounts and types of beans are variable, and the onion is optional. If you’re going to store this for any length of time, you might want to skip the onion – it can get a little overpowering.
- Chickpeas
- Red kidney beans
- Small can Peaches and Cream corn niblets
- large red pepper
- large green pepper
- small white onion
- quinoa
- shallots
- lemon
- Salt and freshly ground pepper to taste