بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيمالسلام عليكم و رحمة الله و بركاته
After several sweet recipes, I thought something healthy is in order. It's wintertime, so that means most of us are crabving bone warming soups and stews. But after months of eating these hearty dishes, I think it's time for something lighter and heathier. During the summer months, our table is usually decorated with a multitude of mezze dishes like salads, dips and quicky fixing finger foods. Falafel (click) is one such favourite in my house. My recipe (click) is quick, easy ... actually really ridiculously easy and fool-proof. Sp I combined my 3 favourite foods of summer into this year-round salad. The dressing I came up with for dressing came about by chance when I had a small portion of hummous leftover I didn't know what to do with. And for those who may not know, hummous is a Middle Eastern chickpea dip that orginated in ancient Egyptian times when it was called "Hummus kasa". It was imported to the lands of Jersusalem and Syria by the Jews on their exodus from Egypt. It has been enjoyed by arabs and people worldwide ever since. It is thick, garlicky, little messy, nutritious and all so delicious!
Chickpeas (also known as garbanzo beans, pois chiche, hammis, ceci beans or begal gram) are the main ingredient in both the falafel balls and dressing. Chickpeas are an ancient legume dating back as far as 8,500 years ago. Chickpeas are a nutritious superfood packed with loads of iron and protein. Chickpeas ara good source of dietary fiber, folate and zinc. They are low in fat; mostly polyunsaturated fat. You know the "good guy" fat that helps lower heart disease rates, improves fetal development in the womb and helps reduce the reoccurence of cancer cell development. Yes! This a healthy dish ... so I encourage you to try it out!
The salad ingredients aren't set in stone ... add more or less. It's what you like. I usually make this salad few times a week in the summer putting in what I have picked up fresh from the souq. On the day I took the photo, I made it more "Jerusalem" style salad using cucumbers, radishes, and tomatoes. On other days I would make it more Greek adding violet olives and feta, other days Moroccan with green olives and confit citron (preserved lemons) while other days adding Algerian adding green olives and capers. The skies is the limit.