Annas Moroccan Inspired Chickpealentilchicken Salad With Ging Recipes

ASIAN CHICKEN SALAD GLUTEN FREE

Steps:

• Blend dressing ingredients together and chill.
• In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside.
• In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.

MOROCCAN CHICKPEA SALAD

Steps:

• Put chickpeas in a large saucepan.
• Add water to cover and stir in 1 tsp of salt.
• Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
• Drain the chickpeas and discard any loose skins.
• In a serving bowl, combine all the remaining ingredients.
• Add the chickpeas and toss well.
• Cover and refrigerate for atleast 4 hours before serving.

MOROCCAN CHICKPEA SALAD

Steps:

• Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
• In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
• Serve and enjoy!

TOMATO AND CHEESE QUESADILLA

Steps:

• Place one tortilla on a plate.
• Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
• Top with the remaining tortilla.
• Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
• Once the filling has warmed and the tortillas lightly toasted-it's done.
• Wait a minute and then carefully slice through and enjoy.

ANNA'S MOROCCAN INSPIRED CHICKPEA/LENTIL/CHICKEN SALAD WITH GING

Steps:

• If using dried chickpeas, cook them in 2 cups of water and a tsbp of salt in a pressure cooker for 1 hour or follow directions on the bag for normal cooking. If using can, drain peas and add into a large bowl.
• Simmer red lentils in 2 cups water for ten minutes or until done, drain, and add to bowl.
• Rub salt and ras el hanut onto both sides of chicken breasts and either grill or put in the oven under the broiler until just done. Chop into larger bite size pieces and add into bowl.
• Add tomatoes, onions, artichoke hearts, capers to bowl.
• Dressing:.
• Add zest of 1 lemon, grated ginger, sage, salt, pepper, honey, vinegar and oil into bowl or food processor and blend up until emulsified. Add dressing to bowl and stir all ingredients together.
• Serve with fresh wedges of lemon and fresh herbs (parsley, mint, or sage).