Name: Green Bean and Beet Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 small beets; 1 lb fresh green beans- ends trimmed; 1 garlic clove- crushed; 1/4 cup lemon juice; salt- to taste; 3 tablespoon olive oil; 4 tablespoons crushed pecans- Toasted

Green Bean and Beet Salad

November 22, 2021

One of my favorite ways to enjoy green beans– in this Green Bean and Beet salad! The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans makes it the most perfect side dish anytime of the year, especially the Holiday season!

Green Bean and Beet Salad- Holiday Salad

This Green Bean and Beet salad is tender, crisp and irresistible! The light tangy lemon garlic dressing brings it all together. This salad, y’all… has to go on your Turkey Day menu this year! Not only does it make a delectable Thanksgiving salad this month, you should also go ahead and just plan on making it as a Christmas salad next month!

Green Bean and Beet Salad Ingredients:

Beets– The beets are roasted whole wrapped in a tin foil in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors. You can use canned beets to save time as well.

Fresh green beans– Trim the ends. They will only need a few minutes of cooking to become just perfect for this salad!

Nuts– Add a nice earthy and nutty flavor that compliment the beets and add a crunchy texture. Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor.

Lemon dressing: You can whisk this up in no time!

HOW TO BLANCH GREEN BEANS

When making green bean salad, or anytime you want your green beans stay green, blanching them is key!

What does it mean to blanch? To blanch vegetables, boil them in salted water until tender and then immediately dunk them in an ice bath to stop the cooking process. It keeps the green beans crisp and bright green. I use the same method for asparagus when making my Asparagus Salad with Lemon Dressing.

How to Make Green Bean and Beet Salad:

Start by roasting the beets:
- Preheat oven to 350°F. Wrap the each beet in foil separately and place on a baking sheet tray. Bake for 40-50 minutes or until beets are fork tender. Let cool completely before slicing.

Blanch the green beans:
- Start with a large pot of salted water, brought to a boil.
- Add the green beans and blanch for 8-10 or until tender-crisp.
- While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). Which will help stop the cooking process and avoids overcooking the greens.
- Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
- Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
- Pat dry the beans with paper towels before assembling the salad.
Make the dressing. In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
Peel and slice the roasted beets. Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
Assemble the salad. In a large bowl, add cooked green beans, topped with cooked beets and pecans. Drizzle with dressing and gently toss with tongs.
Serve. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator. The flavors all hangout and become friends:)

Tips for Roasting Beets:

Don’t peel beets before you roast. Once cooked and cooled, beets are incredibly easy to peel – their skins will slide right off! I like to slip them off under running water.
Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
Let them cool completely before slicing. If they’re still warm when you assemble everything, they’ll wilt the greens, and the salad won’t keep well if you’re saving leftovers for day 2.

What to Serve with Green Bean and Beet Salad:

This salad goes well with so many different delicious main dishes! Here are some of our favorites!

If you make this Green Bean Salad or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.

Craving more colorful, healthy salads? Here are a few more options on the blog:

Red Lentil Tabouli Salad

Fattoush Salad

Steak Salad with Balsamic Vinaigrette

Roasted Chickpea Salad with Tahini Dressing

Yield: 4

Green Bean and Beet Salad

Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 small beets
1 lb fresh green beans- ends trimmed
1 garlic clove- crushed
1/4 cup lemon juice
salt- to taste
3 tablespoon olive oil
4 tablespoons crushed pecans- Toasted

Instructions

Start by roasting the beets:

Preheat oven to 350°F.
Wrap the each beet in foil separately and place on a baking sheet tray.
Bake for 40-50 minutes or until beets are fork tender.
Let cool completely before slicing.

Blanch the green beans:

Start with a large pot of salted water, brought to a boil.
Add the green beans and blanch for 8-10 or until tender-crisp.
While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
Pat dry the beans with paper towels before assembling the salad.

Make the lemon dressing:

In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.

Peel and cut the roasted beets:

Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.

Assemble the salad:

In a large bowl, add cooked green beans, topped with cooked beets and pecans.
Drizzle the salad with the dressing and gently toss it with tongs.
You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
Enjoy, everyone!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Quinoa Hummus Bowl

November 2, 2021

This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Quinoa Hummus Bowl

A light but filling and healthy Quinoa Hummus Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 bowls.

What You Need to Make Quinoa Hummus Bowl:

(Scroll all the way down to recipe card, for exact measurements)

Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.
Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.
Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.
Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.
Red onions: Red onions are more mild than white and make a great addition to salads.
Olives: Olives for salt and fat – It compliments the other ingredients really well.
Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.

HOW TO MAKE QUINOA HUMMUS BOWL:

To make this Mediterranean Hummus Bowl recipe, simply…

1. Cook the Quinoa:

If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.

How to Cook the Quinoa:

Add quinoa, salt, and cold water to a saucepan.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

2. Make the Hummus:

Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.

3. Prep the Veggies:

Chop the lettuce, tomatoes and cucumbers into bite size pieces.

4. Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.

5. Serve. Enjoy right away while it’s nice and fresh!

Possible Variations for Mediterranean Quinoa Hummus Bowl:

There are so many ways that you can customize this salad. Here are a few ideas:

Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
Add Falafel: especially those Air-fried ones! YUMMY!
Add extra fresh veggies: Such as bell pepper or arugula
Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.

Can you make Quinoa Hummus Bowl ahead of time?

You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.

More Vegetarian Mediterranean Dishes:

If you’ve tried this Mediterranean Quinoa Hummus Bowl recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Yield: 4

Quinoa Hummus Bowl

This Quinoa Hummus Bowl combine quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

For the Hummus

15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
½ teaspoon salt
Few tablespoons water- cold

For Assembly

2 cups baby spinach
½ red onion- sliced
2 mini cucumbers- sliced
2 tomatoes- cut into bite size chunks or cherry tomatoes
1 cup cooked chickpeas
½ cup olives- pitted
Extra virgin olive oil for serving
1 cup Romain lettuce- chopped

For Quinoa

1 cup uncooked quinoa- rinsed under cold water
1 1/2 cups water
pinch of salt

Instructions

Cook the Quinoa:

Add washed and drained quinoa, salt, and cold water to a saucepan.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

Make your Hummus:

Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.

Prep your Veggies:

I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.

Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.

Serve. Enjoy right away while it’s nice and fresh!

Vegan Pumpkin Kibbeh Balls

October 27, 2021

There are many reasons to love fall, but personally, I think the best part of fall is all of the pumpkin packed foods! Packed with herbs & spices, these crispy and delicious Vegan Pumpkin Kibbeh Balls are bursting with flavor! They are delicious, vegan friendly and make the perfect seasonal appetizer. Pumpkin kibbeh Balls are so incredibly tasty and so fun to prepare. With a bit of patience and precision you will be making these kibbeh balls in no time!

Vegan Pumpkin Kibbeh Balls are so delicious that I won’t even judge you for not sharing them with your loved ones.

What is Pumpkin Kibbeh?

Pumpkin kibbeh is made of pumpkin puree, combined with bulgur, pureed onions and a mix of spices and basil. Pumpkin Kibbeh has many different stuffing mixtures. In this recipe, these vegan pumpkin kibbeh balls are stuffed with perfectly seasoned chickpeas, onions and pomegranate seeds mixture and shaped into football shaped balls. Kibbeh balls are typically deep fried, but can also be baked in the oven or air fried. If you are looking for non vegetarian version of this recipe, you can find it here.

How To Make Vegan Pumpkin Kibbeh Balls?

(Scroll all the way down to recipe card for exact measurements, the few paragraphs include helpful step by step pictures.)

Make the Pumpkin Puree:

Begin by peeling the pumpkin, scoop out seeds and membrane. Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork. Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
In your food processor, add the onion, basil, salt and spices and process until pureed.
Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix well until everything is blended together.
Place in fridge and let chill for at least half an hour before assembling kibbeh balls.

Assemble the Pumpkin Kibbeh Balls

Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 2-3 tablespoons) and form into an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling.

Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.

Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done.
Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Make the Pumpkin Kibbeh Filling:

I usually prepare the filling while the pumpkin is being cooked, to save time. In your food processor, add the presoaked chickpea and pulse until coarse.
In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
Remove from heat and fold in pomegranate seeds.

Fry the Vegan Pumpkin Kibbeh Balls:

In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
Lay the pumpkin kibbeh in a single layer in the frying pan.
Fry batches until golden brown and crunchy, or about 5-8 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.

Tips for Making Lebanese Pumpkin Kibbeh Balls:

If your batter is too loose or runny simply add more flour (1 tablespoon at a time) until the desired texture is achieved.
When shaping your kibbeh ball, always wet you hands with corn starch and water mixture.
Fry your kibbeh balls in small batches without overcrowding the pan, so they cook evenly.
Make sure the oil is hot before adding the kibbeh balls.
Place the kibbeh balls once cooked on a paper towel on top of a cooling rack so they don’t absorb more oil while being left to cool down.

kibbeh vegetarian spread on a wooden tray

** Don’t forget to comment below and star rate if you have tried my recipes. You can also follow me on Facebook and Instagram. I also like to pin on Pinterest, where you can find more amazing recipes.**

More Lebanese Vegan Dishes:

Loubie Bzeit- Braised Green Beans

Lebanese Stuffed Swiss Chard Rolls

Vegetarian Lebanese Stuffed Zucchini

Lebanese Moussaka- Eggplant Chickpea Stew

Lebanese Ful Medames

Lebanese Lemon Garlic Chickpeas- Msabaha

How to Make Vegan Pumpkin Kibbeh

Yield: 25 balls

Vegan Pumpkin Kibbeh Balls

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

For Kibbeh Mixture

1 small size pumpkin (1.5lb)- peeled and cut into 2 inch cubes (about 2 1/2 cups cooked and mashed)
2 cups fine brown bulgur #1
1 teaspoon ground all spice
1 teaspoon ground black pepper
1 large onion- cut into 4 pieces
1/2 cup fresh basil
3 tablespoon corn starch
2 tablespoon all purpose flour

For Vegan Kibbeh Filling

3 tablespoons olive oil
1 cup uncooked chickpeas- soaked overnight
1 large onion
1 teaspoon sumac spice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup pomegranate seeds

New Group

Other Ingredients
Vegetable oil for frying
1 table spoon corn starch- Mixed with water to shape the kibbeh balls

Instructions

Make the Pumpkin Puree:

Begin by peeling the pumpkin, scoop out seeds and membrane. Chop pumpkin and Begin by peeling the pumpkin and cutting it into 2 inch cubes. In a medium sized pot, add the pumpkin cubes, cover with water, and a pinch of salt. Bring to a boil, then simmer over medium- low heat for about 25-30 minutes, or until easily pierced by a fork.
Drain the cooked pumpkins in a colander for a few minutes. Mash with a fork while they’re still hot. Add the bulgur and mix well, until coated and set aside.
In your food processor, add the onion, basil, salt and spices and process until pureed.
Transfer the pureed onion to the pumpkin and bulgur mixture, add flour and corn starch. Work with your hands to mix it well until everything is blended together.
Place in fridge and let it chill for at least half an hour before assembling kibbeh balls.

Prepare the Kibbeh Filling:

In your food processor, add the presoaked chickpea and pulse until coarse.
In a large skillet, heat olive oil, add onions and cook just until wilted for about 8 minutes. Then add the coarse chickpeas, salt, sumac and ground black pepper. Cook for an additional 5 minutes.
Remove from heat and fold in pomegranate seeds.

Assemble the Pumpkin Kibbeh Balls:

Fill a small bowl with water and 1 tablespoon of corn starch and set near your working area to use for damping your hands. You need dampen hands to shape every kibbeh ball.
Dampen your hands, take a handful of the pumpkin kibbeh mixture (about 3 tablespoons) and form into an oval-shaped ball in the palm of one hand. Using your index finger of your other hand, poke a hole in the ball, hollow the ball to make a pocket for the filling.
Using a spoon, add about 1 tablespoon of the filling. Seal the ball on top and, using both hands, carefully shape it into a football shape, pinch the ends to form points.
Place the stuffed kibbeh on a large tray lined with parchment paper. Repeat the hollowing and stuffing process until all the pumpkin mixture is done.
Chill the tray for at least 30 minutes before frying. This help the kibbeh balls hold shape. (optional)

Fry the Pumpkin Kibbeh

In a deep frying pan, heat the oil on medium heat for 5 minutes or until it reaches 350 F, if you are measuring.
Lay the pumpkin kibbeh in a single layer in the frying pan.
Fry batches until golden brown and crunchy, or about 8-10 minutes. Be mindful of not overcrowding the pan so the balls cook evenly.
Enjoy!

Loubie Bzeit- Braised Green Beans

October 3, 2021

Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and with braised with tomato sauce until tender.

Loubia Bzeit

Loubie Bzeit (Loubieh bi zeit, loubyeh bzeit, Loubia or loubya) is a traditional Lebanese dish that is vegan and gluten free. “Loubieh Bzeit” in English translates to “green beans in oil”. If your looking for the non-meatless version of this recipe, here you go: Lebanese Beef and Green Bean Stew.

Ingredients to Make Loubie Bzeit:

(FULL RECIPE AT THE BOTTOM OF THE POST)

Green beans- Italian green beans also known as flat or Roma green beans, are typically used for this recipe. However, these are not always found easily in the US. A great alternative, is string green beans. Both frozen or fresh work just fine! Frozen green beans come already cut into bite size pieces, but if you use fresh green beans, you will need to trim off the stalk tip and then snap (or cut) the beans into bite-sized pieces. I usually snap each green bean into 2-3 pieces.

Salt

How to Make Loubie Bzeit- Lebanese Beans with Tomatoes

In a large pot, heat olive oil over medium heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
Add garlic, mix and cook for additional 2 minutes.
Stir in green beans, add 1/2 cup of water, cover the pot and sauté for 20 minutes.

Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked.

Remove from heat and set aside to cool down.
Serve with pita bread, hot or cold- It tastes even better the next day too!
Enjoy!

braised Italian green beans- loubie bzeit

What can I Serve Lebanese Loubie?

Well, I am glad you asked! 😉 These green beans go delicious with lots of other Lebanese dishes! Kafta Kabob, Chicken Tawook, Lebanese Chicken and Rice, and Kibbeh Bil Sanieh-Baked Kibbeh.

How to Store Lebanese Loubieh Bzeit?

Braised green beans can be stored in an air-tight container in the fridge for up to 5 days.

Looking for more Lebanese vegetarian dishes? Here are some:

Vegetarian Eggplant Chickpea Fatteh

Vegetarian Stuffed Grape Leaves

Vegan Stuffed Swiss Chard Rolls

Lebanese Lentil soup with vegetables

If you like this healthy vegetarian Lebanese Green Beans with Tomatoes recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page!

Loubie Bzeit Recipe

Yield: 4

Loubie Bzeit

Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and braised with braised with tomato sauce until tender.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 pounds green beans- washed, trimmed on both ends and cut into 2 inch pieces
3 ripe tomatoes, diced
10 garlic cloves. ( I leave 5 as whole, and slice 5 into round shaped pieces)
1 large onion, sliced into wedges
2 tablespoons tomato sauce or a small tomato sauce can
2 tablespoons olive oil
1 teaspoon salt or to taste
1 cup water- divided

Instructions

In a large pot, heat olive oil over medium high heat and sauté onion and salt until soft but not browned (about 7-10 minutes), stirring frequently.
Add garlic, mix and cook for additional 2 minutes.
Stir in green beans, and 1/2 cup of water, cover the pot and sauté for 20 minutes.
Add diced tomatoes and tomato paste (dissolved in another half a cup of water)- stir well, cover the pot and bring to a boil. Reduce heat to low and simmer for 20-30 minutes stirring occasionally until beans are fully cooked.
Remove from heat and set aside to cool down.
Serve with pita bread, hot or cold- It tastes even better the next day too!
Enjoy!

Healthy Peanut Butter Cups

March 10, 2021

homemade peanut butter cups that are healthy and delicious.

Lebanese Moussaka- Eggplant Chickpea Stew

January 25, 2021

If you’re looking for a quick vegetarian eggplant recipe, this is the right place for you! Lebanese Moussaka is easy to make, healthy, and perfect for the whole family!

What is Lebanese Moussaka?

Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Maghmour, Msakaa, Musakaa or Moussaka Batinjan; Batinjan translates to eggplant in Arabic. It is different from the the Greek layered casserole type of dish.Moussaka starts with eggplant that’s cubed and cooked until golden brown. While that’s happening, onion and garlic are sautéed and then stewed in a delicious rich tomato sauce before cooked chickpeas and eggplants are added. This eggplant stew is an easy protein packed meat- free meal that is great for meal prep.

Eggplant in Lebanese Moussaka:

In the authentic version of this vegetarian chickpea and eggplant moussaka recipe, eggplant is usually deep fried. In this recipe, I used my air fryer to cook the eggplants. So if you are looking for a healthier moussaka version, I suggest air frying or baking the eggplants. They will taste just the same, if not even better! Check out the section below for roasted eggplant tips.

Eggplant Moussaka Ingredients:

This eggplant Moussaka require a few ingredients, including:

Eggplant: Air fried, baked or deep fried.
Cooked chickpeas: You will need about 3 cups of cooked chickpeas.
Onion: Sliced into wedges.
Garlic: Sliced into circles.
Extra virgin olive oil
Fresh tomatoes: I like to blend ripe tomatoes using a food processor, but you can also finely dice the tomatoes.
Tomato paste
Salt

Air Fryer Eggplant for Lebanese Moussaka:

Preheat air fryer to to 400 F°.
Peel the eggplant skin off in stripes, don’t remove the skin entirely and cut into bite size cubes.

Place in air fryer basket in a single layer (you might need to cook in batches). Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly.

How to Cook Eggplant in the Oven:

If you don’t own an air fryer, you can roast the eggplant cubes instead.

- preheat the oven to 425ºF.
- Arrange eggplant cubes in a single layer on a greased parchment paper lined baking sheet. Sprinkle the eggplant cubes with a pinch of salt.
- Drizzle about 2 tablespoons of olive oil over the eggplant. Toss to make sure that the eggplant is coated completely.
- Bake the eggplant until just fork tender, about 25 minutes.

Tips to Making the Best Lebanese Eggplant Moussaka:

Authentically, the eggplant is usually deep fried in this recipe, which you can certainly do! I think that air frying the eggplant is just as good, without all the extra fats.
Instead of canned chickpeas, you can cook your own dry chickpeas. Just remember to soak them overnight, then boil until they’re just soft and tender.
You can use canned tomato sauce instead of fresh tomatoes.

How to Serve Lebanese Moussaka:

Moussaka translates to cold in Arabic and is typically served cold or at room temperature by scooping it with bite size pieces of pita bread. We enjoy it, cold, warm and hot. It would make the perfect dish for slow weekend dinners, or you could make it ahead of time to enjoy throughout the week!

Eggplant is one versatile ingredient that you can use in many delicious ways. I have a couple of recipes that use eggplant on the blog, Vegetarian Eggplant Chickpea Fatteh and Baba Ganoush- Eggplant Dip.

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram.

How to Make Lebanese Moussaka Stew:

Yield: 6

Lebanese Moussaka- Eggplant chickpea Stew

This Lebanese Moussaka is a delicious vegan eggplant and chickpea stew cooked in rich tomato sauce.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

2 medium Eggplants- pealed and cut into cubes
2 15 oz chickpeas cans- rinsed and drained
3 tablespoons extra virgin olive oil
1 Large Onion, sliced in thin wedges
5 Garlic cloves, cut into rounds
1 teaspoon salt
2 ripe tomato (blended or finely diced)
1 tablespoon Tomato Paste
1.5 cups Water

Instructions

Prepare the Eggplant for Air Frying:

Pre heat air fryer temperature to 400 F° and grease basket with cooking spray.
Peel the eggplant skin off in stripes, don't remove the skin entirely.
Cut into 2 inches cubes.
Add 1 tablespoon of extra virgin olive oil and a pinch of salt and mix lightly to coat.
Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly.
Set aside.

Prepare Eggplant Moussaka:

In a medium size pot over medium heat, heat olive and add onion and 1 teaspoon salt, cook until wilted but not browned- about 8-10 minutes.
Then add garlic and cook for additional 2 minutes more minutes.
Add water, tomato paste, fresh tomatoes, mix well and bring to a boil.
Add chickpeas and eggplant, lower heat to medium low and simmer for 15 minutes.
Transfer to a serving plate.
Garnish with fresh herbs if you'd like.
Serve hot, cold or at room temperature and enjoy!

Vegetarian Lebanese Stuffed Zucchini

January 19, 2021

This Vegetarian Lebanese Stuffed Zucchini is inspired by my traditional Lebanese stuffed zucchini recipe, however this is a plant based version. It is made with short grain rice, parsley, tomatoes and onions, stuffed in hollowed out Lebanese zucchini. These Lebanese Stuffed Zucchini are meat free, low carb, healthy and delicious!

If you are looking for vegan zucchini recipes. you love this Lebanese stuffed zucchini vegetarian style.

If you are a fan of vegetarian stuffed grape leaves and vegetarian stuffed Swiss chard, then you will love this vegetarian Lebanese stuffed zucchini.

What is Lebanese Zucchini?

Lebanese Zucchini or squash, also known as Kousa (koosa) in Arabic is a light green, small and wide zucchini. You often find it at farmers’ markets in summer time, or at Middle Eastern grocery stores all year round. I love adding Kousa to my soups and stir fry dishes.

What you Need to Make Vegetarian Lebanese Stuffed Zucchini:

Lebanese zucchini
Short grain rice
Lemon juice
Tomatoes
Parsley
Fresh mint
Onion
Salt
Olive oil

Lebanese Stuffed Zucchini Vegetarian Style:

Stuffed zucchini can be time consuming, but are really easy to make! After coring the zucchini, chop all the veggies and mix up a tasty tangy filling, stuff it into the hollowed out zucchini and cook them until tender. The stuffing mixture will be overly salty and sour (if you decide to taste), however after stuffing and cooking the final product should come out just right. To hollow out the zucchini, you will need a special corer (this is what I use). However, I have found some success using an apple corer or an electric veggie corer.

Lebanese Stuffed Zucchini for Meal Prep:

These stuffed zucchini are perfect for meal prep! Leftovers keep well for up to 5 days in the fridge. In fact, they taste even better the second and third day. Store in an airtight container and bring to room temperature or warm it in the microwave before eating. These vegetarian stuffed zucchini are also great because you can stuff the zucchini ahead of time and cook them before you’re ready to eat. They will keep well for up to 3 days in the fridge pre cooking.

More Vegetarian Lebanese Recipes:

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Red Lentil Soup

Lebanese Ful (Fava Beans)

Chickpea Fatteh- Fattet Hummus

Vegetarian Eggplant Chickpea Fatteh

Homemade Hummus Recipe

If you’ve tried this healthy Vegetarian Lebanese Stuffed Zucchini recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.

How To Make Vegetarian Stuffed Zucchini

Yield: 12 zucchini

Vegetarian Lebanese Stuffed Zucchini

Vegetarian Stuffed Lebanese Zucchini recipe features a tangy mixture of herbs and veggies stuffed in hollowed out zucchini. Perfect for meal prep, a meatless dinner or lunch!

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

12 Lebanese zucchini
1/4 cup short grain rice
1/4 cup lemon juice
3 ripe tomatoes- finely diced
1 bunch parsley leaves- about 2 cups finely chopped
1/2 cup chopped fresh mint (if available) or dried.
1 medium onion- diced
1 teaspoon salt
3 tablespoons olive oil

Instructions

MAKE THE STUFFING:

In large mixing bowl, combine chopped parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil. Mix well and place in the fridge while you prepare the zucchini.

Core the zucchini:

Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin.
Carefully hollow out the zucchini. Start from the stalk end by inserting your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms or the tender skin of the zucchinis as you hollow. Twist the corer and pull out the zucchini flesh. Do this a few times, until you have a generous cavity.

Stuff the Zucchini:

Using your hands stuff the zucchini with the prepared mixture, leaving half of an inch free at the top to allow the filling to expand.
Repeat the stuffing for the rest of the hollowed zucchini.

Cook the stuffed zucchini:

Arrange the stuffed zucchini in a large pot, add water, just enough to slightly cover the zucchinis. Cover the pot, place on medium-high heat, and bring water to a boil.
Reduce heat to medium- low, cover the pot and simmer for 60 minutes or until the zucchini is tender and the rice stuffing is fully cooked.
Serve hot or at room temperature and enjoy!

Lebanese Lemon Garlic Chickpeas- Msabaha

January 5, 2021

Lebanese Lemon Garlic Chickpeas, also known as Msabaha or Musabaha recipe is bursting with flavorful hints of lemon and packed with protein. This Lebanese side dish, which can also served as breakfast is vegan and gluten free, but mostly just delicious!

Msabaha Recipe

Lebanese Msabaha is so easy to make and comes together fast. I love cooking with chickpeas and have included many quick recipes on the blog that use chickpeas including; Chickpea Fatteh- Fattet Hummus, Eggplant Chickpea Fatteh, Hummus Recipe, Lebanese moussaka, Lebanese Beef Pilaf with Chickpeas and Roasted Chickpea Salad.

What is Msabaha?

Msabaha, Msabbaha or Musabaha literary translates to swimming in Arabic, I’m going to assume that this is because of how the chickpeas float in the lemon garlic and olive oil dressing. But don’t take my word for it. Msabaha is a popular Lebanese chickpea breakfast that is similar to Lebanese Ful (Fava Beans), often served together, but with chickpeas instead of fava beans.

What you’ll Need for this Lebanese Msabaha Recipe:

Fresh parsley.
Olive oil.
Chickpeas.
Lemon Juice.
Salt.
Garlic.

Is Msabaha (Musabaha) a Make-Ahead Dish?

Leftover Lemon Garlic Chickpeas is great for meal prep because it keeps really well in the refrigerator for a couple of days. In fact it only gets better as the flavors of lemon juice, garlic and olive oil meld in the refrigerator. To store, place in an airtight container. warm it for a few seconds in the microwave just before serving.

More Vegetarian Lebanese Recipes:

Lebanese Chickpea Fatteh

Lebanese Red Lentil Soup

Red Lentil Mujadara

Vegetarian Lebanese Stuffed Zucchini

If you like this healthy vegan Lebanese Chickpeas recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

How to Make Lebanese Musabaha:

Yield: 3-4

Lebanese Lemon Garlic Chickpeas- Msabaha

Lebanese Lemon Garlic Chickpeas, also known as Msabaha is bursting with flavorful hints of lemon and packed with protein. It is vegan and gluten free, but mostly just delicious!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

3 15 oz canned chickpeas
1 teaspoon salt
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves- crushed
1/2 cup parsley- chopped

Instructions

Rinse your canned chickpeas with cold water and drain, to remove excess salt .
Place rinsed and drained chickpeas in a large saucepan over medium heat, and add 1/2 cup of water.
Bring mixture to a boil and remove from heat.
Prepare the lemon dressing: In a small bowl, whisk crushed garlic, salt, lemon juice and olive oil together.
Drizzle the dressing over the warm chickpeas and mix well.
Taste and adjust salt/sour.
Top with Chopped parsley.
Serve with pita bread and radishes if you'd like.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1322mgCarbohydrates: 74gFiber: 21gSugar: 13gProtein: 23g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Lebanese Red Lentil Soup

December 18, 2020

This Lebanese Red Lentil soup is the perfect easy holiday or weeknight rush dinner. It can be whipped together in 3o minutes! This soup is healthy, hearty and vegan!

Red Lentils:

Lentils is a staple in Lebanese cuisine. I love cooking anything with lentils, especially red lentils because they cook in about 20 minutes and taste great! They also tend to get a little mushy after cooking, making them perfect in soups.

Lebanese Red Lentil Soup

If you ever thought lentils were boring, this one pot Lebanese red lentil soup with cumin, black pepper, short grain rice, shredded carrots and onions will prove you wrong!

This soup is comforting, easy to make, and ready in just 30 minutes.

You can’t ask for much more in life 😉

How to Make Lebanese Red Lentil Soup with Rice and Carrots:

In a medium-sized soup pot set over medium heat add olive oil.
Once the oil is hot, add in the diced onion, salt, ground cumin, ground black pepper and sauté just until soft.
Add red lentil, mix well and sauté for another minute or so.
Pour in water, and bring mixture to a boil.
Turn down the heat to medium low, add shredded carrots and rice and stir everything together.
Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
Taste and adjust seasonings if needed.
Serve it with your favorite toast and enjoy!

How can I store this soup?

If you have any lentil soup leftovers, just pop it in the fridge in an airtight container once it has cooled, it will keep for up to 4 days . If the soup seems very thick after being in the fridge overnight you can thin it out with a little bit of water before re heating.

Can I freeze this soup?

Yes! Also store in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat on the stovetop or in the microwave and add water to thin it out if needed.

Do you love this Lebanese red lentil soup?

Why not try a few of my other lentil recipes!

Lentil Soup with Pasta

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

If you make this Lebanese red lentil soup recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!

Lebanese Soup

Yield: 4

Lebanese Red Lentil Soup

Lebanese Red Lentil Soup is a healthy, hearty, vegan meal in a bowl. Perfect for busy weeknight meal!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 tablespoon olive oil
1 cup red lentils
1/2 cup short grain rice
1 cup shredded carrots- about 2 medium carrots
1 medium onion- finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt- more to tatse
Water- about 8 cups

Instructions

In a medium-sized soup pot set over medium heat add olive oil.
Once the oil is hot add in the diced onion, salt, cumin, black pepper and sauté just until soft.
Add red lentils, mix well and sauté for another minute or so.
Pour in about 8 cups of water, and bring mixture to a boil.
Turn down the heat to medium low, add shredded carrots and rice and stir everything together.
Pop a lid on the pot, and simmer for about 25-30 minutes or until the carrots and lentils are soft.
Taste and adjust seasonings if needed.
Serve with your favorite toast and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Lentil Soup with Pasta

December 12, 2020

Hearty and healthy, this Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil Mujada, Mujadara, Red Lentil Tabouli Salad, Spinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables.

WHAT GOES IN LENTIL SOUP WITH PASTA:

You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need:

Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups.
Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
Onions. Chopped into small pieces.
Salt. To taste.
Cumin. Gives Middle Eastern flavor!
Butter. About 1 tablespoon of unsalted butter or margarine.

HOW TO MAKE LENTIL SOUP WITH PASTA:

Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
Add onions, cumin, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked.
Taste and adjust salt if needed.
Serve this lentil soup with whole wheat toast and enjoy!

HOW TO STORE LENTIL SOUP WITH PASTA:

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results.

Yield: 4

Lentil Soup with Pasta

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

16 ounces dried brown lentils (about 2 cups), rinsed
1 large onion, diced
1 teaspoon salt, or to taste
6-8 cups water
3/4 cup uncooked elbows pasta (or other small pasta of your choice)
1 tablespoon butter or margarine.
1 teaspoon ground cumin

Instructions

In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
Add onions, cumin, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
Taste and adjust salt.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g

If you’ve tried this healthy Lebanese Lentil Soup with Pasta recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.

Lebanese Ful Medames

December 3, 2020

Lebanese Ful Medames also known as Foul Medames or Foul Mudamas is a popular Middle Eastern savory breakfast dish that’s made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

Lebanese Ful Medames makes for a healthy vegetarian Lebanese breakfast that is full of flavor. This dish comes together in less than 20 minutes! I always keep my pantry stocked with cooked fava bean cans, I get mine from my local Middle Eastern store.

Ingredients for this Easy Lebanese Ful Recipe:

(Scroll down to recipe card for exact measurements and a printable option)

Cooked fava beans cans
Garlic
Lemon juice
Salt
Parsley
Tomato
Olive Oil

How do you make Lebanese ful?

Rinse your cooked fava bean cans with cold water and drain, to get rid of excess salt .
Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.

How to make Lebanese ful medames or foul?

While the fava bean is cooking, in a small bowl, add crushed garlic, salt and lemon juice and mix well.

Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt/sour.
Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
Serve with pita bread and radishes if you’d like.

What is a Good Substitute For Fava Beans?

If you can’t find fava beans, you can substitute with cooked pinto beans. They have a very similar texture and taste.

How to Store Lebanese Ful Medames?

While ful Medames is best enjoyed when served immediately, you can store in an airtight container for up to 4 days in the fridge. Warm it up a little bit before serving again.

More Lebanese Recipes:

Lebanese Beef and Green Bean Stew

Lahm bi Ajeen- Lebanese Meat Pies

Beet Hummus

Homemade Hummus

Lebanese Okra Stew

Beef Stew with Peas and Carrots

If you like this healthy vegan Lebanese Ful recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

Lebanese Ful- Foul Mudammas Recipe

Yield: 4

Lebanese Ful Medames

Lebanese Ful Medames is a popular Middle Eastern savory breakfast dish that's made with cooked fava beans, topped with a garlic lemon dressing, and served with fresh vegetables and pita bread.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

3 15 ounces can fava beans
1 teaspoon salt
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves -crushed
2 tomatoes- cut into small pieces
½ cup parsley- chopped finely

Instructions

Rinse your cooked fava beans cans with cold water and drain, to get rid of excess salt.
Place rinsed and drained fava beans in a large saucepan over medium heat, and add 1 and half cups of cold water.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 10 minutes.
Remove from heat, using a wooden garlic smasher, smash your fava beans to get the desired consistency. The recipe calls for smashing to a smooth consistency, but we prefer a lightly smashed chunky consistency.
In a small bowl, add minced garlic, salt and lemon juice and mix well.
Pour the lemon garlic sauce over the cooked cooked fava beans and mix well. Taste and adjust salt.
Transfer to a serving bowl, top with a drizzle of olive oil, chopped tomatoes and fresh parsley.
Serve with pita bread and radishes if you’d like.

Coconut Date Bars

November 17, 2020

And if you’re feeling extra indulgent, I suggest you check out these Almond Chocolate Covered Dates!

I’ve always loved the combination of sweet dates and nuts together and in this recipe the pecans and plain biscuits just add an extra crunchy texture to these delicious coconut date bars! SO GOOD!

Ingredients you’ll Need to Make Coconut Date Bars

Dates (I use Majdool)
Plain biscuits
Butter or margarine
Pecans or walnuts
Unsweetened shredded coconuts

How to Make these Coconut Date Bars

(Here is a step by step with pictures, check card below for exact measurements.)

Making coconut date bars couldn’t be simpler. you’ll cook the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.

To begin making coconut date bars, start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
crush your plain biscuits by hand into small pieces and set aside.

Pit dates, place in a food processor and process until finely chopped.

In a large skillet, melt butter and add dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).

Remove from heat and add chopped pecans, mix well.

Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).

Transfer mixture to the prepared paper-lined baking pan and pack down using the back of a measuring cup.

Sprinkle with shredded coconuts evenly on top and lightly press down.

Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
Remove the coconut date from the pan using the edges of the parchment paper.
Place it on a cutting board.
Cut into equal size bars with a sharp knife. Store these healthy bars in an airtight container.

More No Bake Desserts?

Oat and Grain Bars

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Yield: 12 bars

Coconut Date Bars

Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1.5 lb pitted dates- about 4 cups processed.
2 tablespoons butter or margarine
1/2 cup pecans
1/2 cup unsweetened shredded coconuts
10 crushed plain biscuits

Instructions

Start by lining a baking dish with parchment paper and set aside. I used an 9×9-inch dish.
Crush your plain biscuits by hand into small pieces and set aside.
Pit dates, place in a food processor and process until coarse.
In a large skillet, melt butter and add coarse dates. Cook for 5-7 minutes on medium heat or until soft mixing consistently. (The dates will still be coarse but much softer).
Remove from heat and add chopped pecans, mix well.
Add crushed biscuits and mix some more until all the ingredients are incorporated. Let the mixture cool enough to handle. Then mix further with hands (if needed).
Transfer mixture to the prepared paper-lined baking dish and pack down using the back of a measuring cup.
Sprinkle with shredded coconuts evenly on top and lightly press down.
Chill in the fridge for at least 2 hours before cutting or in the freezer for half an hour.
Remove the coconut date from the pan using the edges of the parchment paper.
Place it on a cutting board.
Cut into equal size pieces with a sharp knife. Store these healthy bars in an airtight container.
Enjoy!

If you like this no bake Coconut Date Bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures on my Instagram page!

Rainbow Carrots with Tahini Sauce

November 15, 2020

One of my favorite side dishes are roasted carrots, and these Rainbow Carrots With Tahini Sauce have become my latest obsession! Rainbow carrots roasted to perfection, topped with a perfect creamy, smooth and tangy tahini sauce!

Look at how pretty these roasted Rainbow Carrots With Tahini Sauce are! They are roasted just until tender on the outside and slightly crunchy on the inside. A perfect sweet, savory, super delicious side dish that comes together in 30 minutes. These roasted rainbow Carrots are a prefect side dish for Thanksgiving. I also love to make it with Baked Salmon or Pan Seared Salmon with Garlic Butter.

Ingredients for Rainbow Carrots with Tahini Sauce

Rainbow carrots. If you can’t find rainbow carrots, you can use thin orange carrots. Try to pick ones that are similar in size so they cook evenly.
Salt and pepper to taste. A few pinches is enough.
Olive oil.
Tahini sesame paste. A delicious, nutty, and gluten-free paste.
Lemon juice.
Garlic clove. Crushed

Rainbow Carrots:

They taste pretty much the same as regular orange carrots, they’re just so much prettier! Its hard to find them at all grocery stores, but when I do, I always grab them. I like to buy mine with the leaves attached on top, but that’s only because it looks better with pictures. With tops on them, or without, they’ll still be delicious!

How to Make the Best Roasted Rainbow Carrots with Tahini Sauce:

Preheat the oven to 400 F.
Wash, peel and cut the ends of the carrots.

Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
Season with salt and pepper and drizzle with olive oil.

Bake the carrots for 30-35 minutes or until fork tender.

How to Make the Best Tahini Sauce- Tahini Dressing

While the carrots are baking, prepare this simple tahini sauce, I have a full recipe post on the blog for Lemon Tahini Dressing, but here’s what you need to do:

Start by adding minced garlic and salt to a small bowl.
Whisk in tahini and mix well. When you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.
Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.

Other Uses for Tahini Sauce:

Falafel
Fresh vegetables
Roasted vegetables
Use as salad dressing

If you like this Roasted Rainbow Carrots with Tahini Sauce or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!

Yield: 4

Rainbow Carrots with Tahini Sauce

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

2 bunches rainbow carrots
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For Tahini Sauce

1 garlic clove
1/2 teaspoon salt
1 tablesppon lemon juice
2-3 tablespoons cold water
2 tablespoons tahini paste

Instructions

Preheat the oven to 400 F.
Start by washing, peeling and cutting the end of the rainbow carrots.
Line a sheet pan with parchment paper and lightly grease with cooking spray. Arrange the rainbow carrots on the sheet in single layer.
Season with salt and pepper and drizzle with olive oil.
Bake the carrots for 30-35 minutes or until fork tender.
While the carrots are roasting, mince a garlic clove in small bowl and add salt.
Whisk in tahini and mix well. When you add the tahini to the bowl, the mixture will seize up. It loosens with the addition water and lemon juice.
Add lemon juice and cold water and whisk until the mixture is smooth and creamy.
Taste and adjust to taste, if necessary. Add more water for a thinner consistency or more salt and lemon juice for extra flavor.
Transfer roasted carrots to a serving plate.
Drizzle the tahini sauce on top.
Serve warm and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 807mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Beet Hummus

October 23, 2020

This delicious and vibrantly colored Beet Hummus will be an instant hit, especially for beet lovers! Beet hummus is so easy to make too! Once you boil the beets, add the rest of the ingredients to a food processor and pulse until the hummus is smooth. Serve with pita chips, fresh veggies, crackers, or use as spread.

What is Hummus?

Traditional hummus is a dip made from ground chickpeas, ground sesame seeds (tahini), lemon juice, garlic and a pinch of salt, originating in the Middle East. There are many twists to the traditional hummus recipe, including this beet hummus recipe, avocado hummus and hummus with beef. I love them all!

Beet Hummus Recipe Ingredients

To make this recipe, 6 simple ingredients are all you need:

Beets. Boil them until fork tender.
Garlic. For extra flavor.
Chickpeas. The foundation of every hummus!
Tahini paste: For a smooth touch.
Water. Helps with the creaminess.
Salt: Seasoning!

HOW TO MAKE BEET HUMMUS – STEP BY STEP

Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
Scrape the sides, and give it another quick pulse.
Add couple tablespoons of water if mixture is not smooth enough.
Transfer to a serving plate.
Garnish with chopped parsley and a drizzle of olive oil.
Enjoy!

CHECK OUT MORE HEALTHY DIP RECIPES

Baba Ganoush- Eggplant Dip

Homemade Labneh Dip Recipe

Yield: 6

Beet Hummus

A delicious and vibrantly colored Beet Hummus recipe!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

1 cooked beet peeled and chopped in half
1 can chickpeas drained
1/4 cup tahini
1/3 cups lemon juice
2 cloves garlic chopped
2 table spoons olive oil- for topping
2 table spoons chopped parsley- for garnishing

Instructions

Place the beet in a small sauce pan with a small amount of water (just enough to cover it) on high heat. Bring to a boil, reduce to medium low and cook for about 1 hour or until fork tender. Then peel and cut in half.
Add beet, garlic, tahini, salt, and lemon juice in a food processor and pulse until smooth.
Scrape the sides, and give it another quick pulse.
Add couple tablespoons of water if mixture is not smooth enough.
Transfer to a serving plate.
Garnish with chopped parsley and a drizzle of olive oil.
Enjoy!

Have you tried this recipe? I’d love to hear about it and see it too! Please leave a comment below, take a pic and tag it on Instagram with #thesaltandsweetkitchen. You can also follow me on Facebook, Instagram and Pinterest to see more delicious food.

Air fryer French fries is seriously the best! You will love this Air fried potatoes recipe.

Air-Fried French Fries

October 8, 2020

Crispy Air-Fried French Fries are seriously the best! Have no guilt enjoying these delicious air fryer fries, made with just a small amount of olive oil. Pull out the spuds and get your Ketchup ready!

I’ve been making these five-star air-fried French fries for a while now and I’ll never make them any other way. The key is to shake the air fryer basket frequently and not to overcrowd your basket.

What do You Need To Make Air-Fried French Fries

You will need two basic ingredients, well three if you count salt.

Potatoes: I have always used Russet potatoes, but you can feel free to try a different kind if you’d like.
Olive oil: Only 1 tablespoon will do!
Salt: For seasoning 🙂

How to Make Air-Fried French Fries

PEAL & Cut: Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick.
SOAK: Soak the potatoes in cold water at least 20 minutes to remove some of the starch.
DRY: Don’t skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
OIL & SEASON: Drizzle with olive oil and sprinkle with salt.
Cook: Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly.

Other air fryer recipes:

Don’t let your air fryer sit on your countertop collecting dust! Check out these great recipes:

Air-Fried Zucchini Chips

Air Fried Okra

Air-Fried Falafel

Vegetarian Eggplant Chickpea Fatteh

Yield: 4 servings

Air-Fried French Fries

The Best Easy Air Fryer French Fries Recipe - Crispy, delicious and healthy!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

3 large russet potatoes
1 tbsp olive oil
Sea salt, to taste

Instructions

Peal your whole potatoes and cut them into French fry shapes, about 1/4-inch thick.
Soak the potatoes in cold water at least 20 minutes to remove some of the starch and will help the fries crisp up more in the air fryer.
Dry the potatoes very well. Don't skip this step! Transfer you potatoes to a colander after soaking and drain well then pat dry them with paper towels or a clean kitchen towel.
Drizzle with olive oil and sprinkle with salt and mix well.
Preheat air fryer to 380 F.
Cook in patches if needed. Place a single layer of potatoes in the basket of the air fryer and cook for about 15 minutes or until crispy and golden brown, at 380 F- shaking the basket every 5 minutes to make sure they cook evenly.

Green Bean and Beet Salad- Holiday Salad

Green Bean and Beet Salad Ingredients:

HOW TO BLANCH GREEN BEANS

How to Make Green Bean and Beet Salad:

Tips for Roasting Beets:

What to Serve with Green Bean and Beet Salad:

Ingredients

Instructions

Start by roasting the beets:

Blanch the green beans:

Make the lemon dressing:

Peel and cut the roasted beets:

Assemble the salad:

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This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!

Quinoa Hummus Bowl

What You Need to Make Quinoa Hummus Bowl:

HOW TO MAKE QUINOA HUMMUS BOWL:

1. Cook the Quinoa:

How to Cook the Quinoa:

2. Make the Hummus:

3. Prep the Veggies:

4. Assemble the Bowls:

Possible Variations for Mediterranean Quinoa Hummus Bowl:

Can you make Quinoa Hummus Bowl ahead of time?

More Vegetarian Mediterranean Dishes:

Ingredients

For the Hummus

For Assembly

For Quinoa

Instructions

Cook the Quinoa:

Make your Hummus:

Prep your Veggies:

Assemble the Bowls:

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Nutrition Information:

Yield:

Serving Size:

What is Pumpkin Kibbeh?

How To Make Vegan Pumpkin Kibbeh Balls?

Make the Pumpkin Puree:

Assemble the Pumpkin Kibbeh Balls

Make the Pumpkin Kibbeh Filling:

Fry the Vegan Pumpkin Kibbeh Balls:

Tips for Making Lebanese Pumpkin Kibbeh Balls:

More Lebanese Vegan Dishes:

How to Make Vegan Pumpkin Kibbeh

Ingredients

For Kibbeh Mixture

For Vegan Kibbeh Filling

New Group

Instructions

Make the Pumpkin Puree:

Prepare the Kibbeh Filling:

Assemble the Pumpkin Kibbeh Balls:

Fry the Pumpkin Kibbeh

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Nutrition Information:

Yield:

Serving Size:

Loubie Bzeit, is the simplest, most delicious vegetarian dish and the best way to eat green beans! These Italian green beans are sautéed in olive oil, onions and garlic and with braised with tomato sauce until tender.

Loubia Bzeit

Ingredients to Make Loubie Bzeit:

How to Make Loubie Bzeit- Lebanese Beans with Tomatoes

What can I Serve Lebanese Loubie?

How to Store Lebanese Loubieh Bzeit?

Looking for more Lebanese vegetarian dishes? Here are some:

Loubie Bzeit Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

If you’re looking for a quick vegetarian eggplant recipe, this is the right place for you! Lebanese Moussaka is easy to make, healthy, and perfect for the whole family!

What is Lebanese Moussaka?

Eggplant in Lebanese Moussaka:

Eggplant Moussaka Ingredients:

Eggplant: Air fried, baked or deep fried.