Chickpeas and Pasta salad

  • 1l (4 cups) cooked corkscrew pasta, drained and cooled
  • 1 can (540 ml/19 oz) chickpeas, drained and rinsed
  • 375 ml (1 1/2 cups) chopped celery
  • 375 ml (1 1/2 cups) shredded carrots
  • 2 sweet red peppers, chopped
  • 4 green onions, finely chopped
  • 50 ml (1/4) crumbled feta cheese
  • 75 ml (1/3 cup) light Greek salad dressing

1.  In a large bowl, combine pasta, chickpeas, celery, carrots, red peppers, green onions, and feta.  Toss lightly to mix well.  Add dressing and toss to coat well.

Make ahead: pasta mixture can be prepared a day in advance.  Refrigerate overnight an toss with dressing before serving.



Lentil Salad

Prep time: 45 minutes

Servings: 2


  • 2 celery stalks
  • 1 carrot
  • apple cider vinegar (any vinegar will work)
  • extra virgin olive oil
  • 1 cup of lentils
  • 1 tsp of lemon juice
  • 2 garlic cloves minced

Wash the dry lentils and remove any discoloured, damaged, or alien-looking matter. Cover with about 4 cups of water in a medium saucepan, and bring to a boil. Reduce the heat and let simmer very gently for 35 minutes, checking periodically to ensure there is enough water. Add a little more water if necessary, so they don’t dry out and scorch. You want to simmer them on a low enough heat that they don’t get mushy.

In a large bowl, add the chopped vegetables, fresh herbs, and dry spices (excluding salt). In a small bowl, mix together the lemon juice and/or vinegar, salt, olive oil, and mustard (Azifa only). Set aside.

When the lentils are finished cooking, drain them well in a mesh strainer or sieve, and add them to the bowl of chopped vegetables. Pour the lemon juice dressing over the lentils and stir the whole thing carefully until all the ingredients are evenly combined. Taste, and add a little extra salt if needed. Cover and chill for a couple of hours to allow the flavours to combine. Serve as a side dish for things like curries, burgers, kebabs, grilled chicken – or simply crammed into a pita pocket with a spoonful of yogurt.

From this link:


Vegetarian Rice

Prep time: 45 minutes

Servings: 4


  • 1 can of flava beans
  • 2 celery stalks finely chopped
  • 1 carrot finely chopped
  • 1 cup of brown rice
  • 2 garlic cloves minced

Boil the rice.

Added the chopped vegetables into the rice.

Quinoa Salad

2 carrots

3 celery stalks

1 cup of unboiled quinoa

2 garlic cloves

1 can of chick peas

Boil quinoa.

Cut up vegitables, add to boil, mix all ingredients together

Lentil salad

Preparation: 10 minutes
Cooking: 20 minutes

1 cup of lentils
1 lemon
1 celery stalk diced
1 carrot sliced
1/2 parsely

Boil lentils. Add the juice of one lemon. Mix celery and carrots in with lentils