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Indian chickpea salad Serves 4, preparation time: 20 minutes, only 193 kCal per 100 grams Ingredients 2 cans of chickpeas in water, drained 2 red onions, peeled and chopped Juice from 1 lime 2 cloves of garlic, finely chopped 1/2 teaspoon ground cumin 3 tablespoons of olive oil 1 pinch of paprika 2 pinches of sea salt small bunch of chopped fresh coriander

Indian chickpea salad Serves 4, preparation time: 20 minutes, only 193 kCal per 100 grams Ingredients 2 cans of chickpeas in water, drained 2 red onions, peeled and chopped Juice from 1 lime 2 cloves of garlic, finely chopped 1/2 teaspoon ground cumin 3 tablespoons of olive oil 1 pinch of paprika 2 pinches of sea salt small bunch of chopped fresh coriander

Orecchiette with Lemon Chicken & Herb Salad - My new favorite pasta!!  My changes: Didn't use preserved lemon, just the lemon zest from the lemon; didn't use mint or parsley leaves; mini shells work just as well as the orecchiette; used lots and lots of arugula. The chicken stock took about 30 minutes to reduce so start heating the water at the same time you begin reducing the broth and everything should be ready at the same time.

Orecchiette with Lemon Chicken & Herb Salad - My new favorite pasta!! My changes: Didn't use preserved lemon, just the lemon zest from the lemon; didn't use mint or parsley leaves; mini shells work just as well as the orecchiette; used lots and lots of arugula. The chicken stock took about 30 minutes to reduce so start heating the water at the same time you begin reducing the broth and everything should be ready at the same time.

Succulent grilled shrimp is served over a bed of crisp fresh spinach leaves and drizzled with hot bacon vinaigrette dressing.

Succulent grilled shrimp is served over a bed of crisp fresh spinach leaves and drizzled with hot bacon vinaigrette dressing.

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