126 calories
• 3/4 cup nonfat plain Greek yogurt
• 1/2 cup sliced strawberries
362 calories
Green Salad with Spiced Chickpea "Nuts"
• 2 cups mixed greens
• 5 cherry tomatoes, halved
• 1/2 cup cucumber slices
• 1/4 cup Spiced Chickpea "Nuts"
• 2 Tbsp. feta cheese
Combine ingredients and top with 1 Tbsp. each olive oil & balsamic vinegar.
Green Salad with Spiced Chickpea "Nuts"
(152 calories)
• 1/2 medium apple
• 1 Tbsp. peanut butter
Oatmeal with Fruit & Nuts
• 1/2 cup oatmeal cooked in 1/2 cup skim milk and 1/2 cup water
• 1/2 medium apple, diced
• 2 Tbsp. chopped walnuts
Top oatmeal with apple, walnuts and a pinch of cinnamon
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 4
COURSE: CHAAT
CUISINE: STREET FOOD
INGREDIENTS
FOR RAGDA:
FOR PATTICE / PATTIES:
OTHER INGREDIENTS:
INSTRUCTIONS
firstly, pressure cook soaked white peas along with water turmeric, chili powder and salt for 4 whistles.
once the pressure releases, mash the peas. keep aside.
mash boiled potatoes.
additionally, add thick poha, turmeric, chili powder, cumin powder, chaat masala and salt.
combine well and prepare pattice.
shallow fry to golden brown and crisp.
in a plate pour prepared ragada and place pattice.
further pour more ragada and top wit green chutney and tamarind chutney.
sprinkle chili powder, cumin powder, chaat masala and salt.
also top with onions, tomato, sev and coriander leaves.
finally, serve ragda patties hot along with cutting
INSTRUCTIONS
1 Firstly, pressure cook soaked white peas along with water turmeric, chili powder and salt for 4 whistles.
2 Once the pressure releases, mash the peas. keep aside.
3 Mash boiled potatoes.
4 Additionally, add thick poha, turmeric, chili powder, cumin powder, chaat masala and salt.
5 Combine well and prepare pattice.
6 Shallow fry to golden brown and crisp.
7 In a plate pour prepared ragada and place pattice.
8 Further pour more ragada and top wit green chutney and tamarind chutney.
9 Sprinkle chili powder, cumin powder, chaat masala and salt.
10 Also top with onions, tomato, sev and coriander leaves.
11 Finally, serve ragda patties hot along with cutting chai.
Ingredients:
VEGETABLES
2 Tbsp olive, melted coconut, or avocado oil
CHICKPEAS
TAHINI SAUCE (OPTIONAL)
Instructions
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
*Nutrition information is a rough estimate calculated with sauce.
Nutrition Per Serving (1 of 3)
Ingredients:
VEGETABLES
2 Tbsp olive, melted coconut, or avocado oil
CHICKPEAS
TAHINI SAUCE (OPTIONAL)
Instructions
Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
*Nutrition information is a rough estimate calculated with sauce.
Nutrition Per Serving (1 of 3)
