Food! It’s a funny necessity with so much variety that you are always spoilt for choices. However, as much as you need food to survive, it is this very necessity that is the root cause of most health problems. It is very important to eat right, and eat healthy. The meal needs to be balanced. Yet, amidst the hustle and bustle of life, where does one have the time to make something balanced and healthy, and that too super quickly? Here is one quick solution:

The Chickpea And Avocado Salad

This is a very filling dish that is very easy to makeand is packed with flavor. It is fresh and light, and is sure to keep you feeling full for a really long time. The best part is, once you have all your ingredients in place, it is going to take you less than ten minutes to put this lovely salad together. This is perfect for vegetarians; vegans and non-vegetarians will love it too! Have it for lunch, and your stomach will only grumble close to dinnertime.
This is that perfect salad that you can whip up either at the spur of the moment or quite ahead in time. It is mayo-free; therefore, it is low in fatty calories. The impeccable amalgamation of soft chickpeas, creamy avocados, tangy lemon, fresh herbs and zesty cherry tomatoes, with a rich tahini dressing, is proof that healthy can be tasty, and very quick! Here is the recipe:

Ingredients:

• 1 – Avocado (Ripe)
• ¼ Cup – Tahini
• ½ – Lemon/ Lime
• 500 grams – Boiled Chickpeas
• ½ – Cucumber (diced)
• 2 – Celery Stalks (chopped)
• 1 – Carrot (chopped)
• 2 Tbsps. – Fresh Dill
• 3 Tbsps. – Sunflower Seeds
• 8 – Cherry Tomatoes
• 2 – English Muffins
• Salt & Pepper To Taste

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Serves – 4

Nutrition Facts:

Method: 

1. Soak the chickpeas overnight.Boil them the next morning until they are soft or Al Dante, whichever way you like them.
2. Throw in the avocado, chickpeasand tahini in a bowl and add the lemon juice.Mash coarsely using a fork.
3. Add the diced cucumber, chopped carrots, chopped celery, finely chopped dill and sunflower seeds to the mixture. Season well, with salt and pepper.
4. Divide into four portions, and serve with half a toasted muffin and cherry tomatoes.

Your fresh and flavorful salad is absolutely ready!
That was easy,wasn’t it? Nowadays tahini and muffins are very easily available in the market. And most of you will probably opt for ready-made products to make your salad. But for those of you cooking enthusiasts who might want to make everything on your own, here is the recipe for both the English muffinsand the tahini.

Recipe For The English Muffins

Makes 18 Muffins
Ingredients:

• 1 Cup – Milk
• 2 Tbsps. – White Sugar
• 35 grams – Dry Yeast
• 1 Cup – Warm Water
• ¼ Cup – Melted Butter
• 6 Cups – Flour
• 1 Tsp. – Salt

Method

1. Heat the milk until it comes to a boil.Remove it from the flame andadd the sugar.Stir, until it dissolves. Let it cool.
2. In another bowl, dissolve the yeast in warm water. Let it rest for about ten minutes, until it turns creamy.
3. Now combine the milk, yeast and butter and add 3 cups of flour.Blend until it is a nice smooth mixture. Add the salt and the rest of the flour, and knead into a smooth,soft dough. Let it sit in a greased bowl until it rises.
4. Now roll out and cut it into rounds with a biscuit cutter. Let them sit for about half an hour, until they rise.
5. Heat a girdle and grease. Let the muffins cook for about ten minutes on each side, on medium heat. Cool them and store in plastic bags.

Recipe For Tahini

Making Tahini is simple and easy. It is also more economical. Take a look at how it is made.

Makes ½ Cup Of Tahini
Ingredients:

• 1 Cup – Sesame Seeds
• 3 to 4 Tbsps. –Neutral Flavored Oil (grape seed, canola or light olive oil)
• A Pinch Of Salt

Method:

1. Quickly toast the sesame seeds until they are lightly colored and start emitting a lovely toasty fragrance. Let it cool down.
2. Now add these seeds to a grinder or food processor, and give it a quick blitz, until the seeds get crumbled nicely. Now add the oil and blitz again until the mixture becomes a beautiful smooth paste.
3. Add the seasoning and blitz again for about five seconds.
4. If stored well, tahini can last for about a month in the refrigerator without getting spoilt. Over time, it will split; all you need to do is mix it up with a spoon, and you’re good to go!

Cooking good food is really simple. It just takes smart working and quick thinking and there will be many recipes as yummy and as quick as this one. It is true when they say, “Seek and you shall find”!