Tuna and White Bean Salad

صورة
  Ingredients 1 can (15 oz) white beans, drained and rinsed 1 can (5 oz) tuna in water, drained 1/4 red onion, finely chopped 1 celery stalk, finely chopped 1/4 cup chopped fresh parsley Juice of 1 lemon 2 tablespoons olive oil Salt and pepper to taste Method 1. In a large bowl, combine white beans, drained tuna, chopped red onion, chopped celery, and fresh parsley. 2. In a small bowl, whisk together lemon juice and olive oil to create the dressing. 3. Pour the dressing over the salad and toss to combine. 4. Season with salt and pepper to taste. 5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. 6. Serve as a protein-packed salad or on whole-grain bread as a sandwich.

Chickpea and Spinach Curry

 


Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 cups fresh spinach
2 tablespoons curry powder
1 tablespoon olive oil
Salt and pepper to taste
Cooked rice or naan bread for serving


Method

1.
In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
2.
Add minced garlic and curry powder, and cook for another 1-2 minutes until fragrant.
3.
Pour in the diced tomatoes (with their juice) and coconut milk. Stir well.
4.
Add the chickpeas and simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
5.
Stir in the fresh spinach and cook until wilted.
6.
Season with salt and pepper to taste.
7.
Serve the chickpea and spinach curry over cooked rice or with naan bread.


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