To keep the bolognese sauce on the lighter side, I decided to use ground turkey in place of the traditional ground beef. For an extra flavor boost I added a splash of red wine and a pinch of red pepper flakes. This turkey bolognese sauce is perfect for tossing with pasta, scooping up with Italian bread, or serving over spaghetti squash. The sauce only gets better after a few days of sitting in the fridge, so you might want to make a double batch for leftovers later in the week. Continue reading
Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
- 4 tablespoon olive oil
- 1/2 red onion, peeled and chopped
- 1 clove garlic, chopped
- 1/2-inch fresh ginger root, grated
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes or to taste
- salt, pepper to taste
- juice of 1 lime
- 1 tablespoon tomato paste
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh herbs (parsley, cilantro), chopped
- green salad to serve
- toppings: dried unsweetened cranberries, toasted almonds, and feta cheese
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, ginger, salt, pepper and cumin and saute for 3-5 minutes. Add the pepper flakes, lime juice, and tomato paste and saute for another 3 minutes.
- Add the chickpeas, cherry tomatoes, and fresh herbs and remove from the stove. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top.
- Serve over a bed of green salad with cranberries, toasted almonds and feta cheese.