Air Fryer Okra Fresh

Air Fried Okra

This is a simple, flavorful, and easy Air Fried Okra recipe. The okras are seasoned with black pepper, olive oil and a pinch of salt, this air fried okra makes a great snack or side dish.  

This year I planted a few okra plants, I planned to pick them in their early stages to use in Lebanese Okra Stew. But I  waited too long and they grew larger than expected. I discovered a good way to air fry okra, and the whole family instantly fell in love with it!

okra recipes

Air Fryer Okra is a prefect recipe for those who love the flavor of okra but dislike the texture. The air fried okra comes out light, crispy and delicious. 

Okra air fryer recipes

Yield: 1 serving

Air Fried Okra

Air Fried Okra

This simple, flavorful, and easy Air Fried Okra recipe is light, crispy and delicious!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups okra, ends trimmed and pods sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Wash and pat dry the okra with a paper towel.
  2. Preheat an air fryer to 400 F.
  3. In a medium sized bowl, combine sliced okra, olive oil, salt, and black pepper and mix gently. Air fryer okra recipe
  4. Add okra to the air fryer basket in a single layer.
  5. Cook for 15 minutes, shaking every 5 minutes to make sure they cook evenly.
  6. Remove okra from basket, and serve immediately.
  7. Enjoy!

If you’ve tried this Easy Air Fried Okra 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 snap a photo you can share on my new Facebook group

Looking for more Vegan Recipes, here are some:

Air-Fried Falafel

Vegan Stuffed Swiss Chard Rolls

Red Lentil Tabouli Salad

Red Lentil Mujadara

Baba Ganoush- Eggplant Dip

Roasted Chickpea Salad with Lemon Tahini Dressing

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Tabouli Salad

This healthy and tasty Red Lentil TabouliSalad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free. 

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

Red Lentil Salad

I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking.

What is Tabouli?

Have you tried tabouli salad (also known as tabbouleh) before? If you haven’t yet, you’re in for a treat! Tabouli is a classic Lebanese salad made with fresh and flavorful herbs and veggies. 

Traditionally tabouli is made with bulgur wheat which is a gluten containing grain. But in this recipe, I’m sharing a version that substitutes red lentil for bulgur.  This colorful red lentil salad is a winner! Vegan + gluten free.

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

What you Need to Make Red Lentil Salad:

(Check full recipe below, for quantities)

  •  parsley
  •  tomatoes
  •  mint
  • red lentils
  • onion
  • Salt
  • olive oil
  • lemon juice
  • pomegranate molasses

Why you’ll love this quinoa tabbouleh salad

This quinoa tabbouleh salad is:

  • Super fresh
  • Bright and flavorful
  • Nourishing
  • Versatile
  • Vibrant
  • Refreshing
  • & SO tasty!

How to Make Red Lentil Salad- Gluten Free Tabouli

  1. Start by soaking red lentils in hot water for 10-20 minutes. Then  strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Mix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

More Salads Recipes:

Caprese Asparagus Salad

Roasted Chickpea Salad with Lemon Tahini Dressing

Simple Shrimp Salad

Steak Salad with Balsamic Vinaigrette

Fattoush Salad

Asparagus Salad

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If you make this Gluten Free Tabouli recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Red Lentil Tabouli- Red Lentil Salad

Yield: 4

Red Lentil Tabouli Salad

If you are looking for lentil recipes, you will love this Lentil Tabbouleh Salad or Lentil Tabouli Salad with red lentils. #veganrecipes

This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with  fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Instructions

  1. Start by soaking red lentils in hot water for 10-20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
  2. While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
  3. Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
  4. Mix. Taste. Adjust salt and lemon if needed.
  5. Serve and Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 363Total Fat: 41gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 197mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 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.

lemon tahini dressing- falafel dressing

Lemon Tahini Dressing

This Lemon Tahini Dressing makes the perfect addition to any garden salad, sandwiches, falafel, and more… It is also vegan, SO easy to make and delicious! Falafel is always topped with a creamy Lemon Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!

lemon tahini dressing- falafel dressing

 

This Creamy Lemon Tahini dressing will turn any simple salad into a gourmet meal! The recipe is super easy and comes together in less than five minutes. All you have to do is whisk the tahini paste, crushed garlic, salt, lemon juice and olive oil together. You will notice that the dressing is getting thicker as you whisk. And that’s when you slowly add some warm water to get a smooth, creamy and pourable dressing. Using a mason jar to make this salad dressing is super helpful. They’re airtight, so it easy to store leftovers, they’re easy to clean and dishwasher safe.  Get my favorite go-to Mason jars Here

tahini sauce

How to store Lemon Tahini Dressing Leftovers:

Store in an airtight container or a mason jar in the fridge for up to a week. The dressing will thicken up and some separation may occur, just add a couple tablespoon of warm water, whisk it up again and enjoy!

tahini recipe ideas- tahini salad dressing.

I hope you love this simple vegan Lemon Tahini Salad Dressing recipe as much as I do! And if you make it, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

More Tahini Recipes:

Rainbow Carrots with Tahini Sauce

Roasted Chickpea Salad with Tahini Dressing

Air-Fried Falafel

How to Make Tahini Salad Dressing

Yield: 3/4 cup

Lemon Tahini Dressing

lemon tahini dressing- falafel dressing

This vegan creamy Lemon tahini dressing is perfect on any salad, as a veggie dip, a spread for sandwiches or a sauce on Falafel.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini paste
  • 1 lemon juice- about 3 tablespoons
  • ½ teaspoon salt
  • 2 tablespoons warm water, more as needed
  • 1 crushed garlic clove

Instructions

    1. In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
    2. Add1 tablespoon warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
    3. Taste, and adjust the flavor with more lemon juice or salt if needed.
    4. Serve on a salad or over Falafel.
    5. Enjoy!

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falafel balls

Air-Fried Falafel

Air-Fried Falafel are crispy on the outside, soft on the inside and packed with delicious flavor! Stuff them in pita bread and top with tomatoes, parsley and a drizzle of Tahini sauce and there you have it;  a vegan, healthy and easy to make meal! Falafel and Tahini sauce is one of those amazing flavor pairings.

Air-Fried Falafel

These Air-Fried Falafel balls are a lightened up version of the traditional Lebanese falafel that is deep fried! Instead of deep frying them in oil, I bake them in the Air Fryer where they crisp up to golden brown perfection. This Air Fryer was best addition to my kitchen! 

 What is Falafel?

Falafel is popular Middle Eastern street food, made with deep-fried ground chickpea balls or patties. Falafel is commonly served in a pita pocket or wrapped in a flatbread, topped with some herbs, veggies and tahini sauce. Falafel is also vegan and gluten free . A Wonderful healthy recipe for an easy meatless family meal everyone will enjoy!

Air fryer falafel

 

Air-Fried Falafel Ingredients:

  • Chickpeas

  • Onion

  • Parsley

  • Garlic

  • Cumin

  • Black pepper

  • Salt

  • Corn starch

How to Make Air-Fried Falafel:

( Scroll all the way down to get detailed recipe with exact measurement’s and a printable option)

  • Soak the chickpeas. Plan ahead and soak dry chickpeas in water overnight or up to 24 hours to soften them. 
  • Process. Using a food processor, pulse soaked chickpeas with onion, parsley, garlic, corn starch and spices. Keep pulsing until a coarse texture forms. If you forgot to soak them overnight, no problem. Bring a pot of water to boil, remover from heat, add the chickpeas and soak for 1 hour covered. 
  • Make the falafel mixture. Using a food processor, add the soaked chickpeas, parsley, onion, garlic, salt, spices and corn starch and process until everything is blended together. 
  • Chill. Let the falafel mixture rest for an hour in the fridge to allow it to firm up; making it easier to form the falafel balls.  Speed things up, and stick it in the freezer for 20 minutes instead. 
  • Form the falafel. I use my hands to form the falafel it into a golf ball shape, but you can use a small cookie scoop or get fancy and use a falafel scoop to get the authentic falafel disk shape, if you’d like.
  • Air Fry. Fifteen minutes in the air fryer and you’ll have perfectly crispy, golden-brown falafels ready to eat.
     
     

air fried falafel

WHY YOU WILL LOVE THIS AIR FRYER FALAFEL RECIPE

  • Quick and easy recipe
  • Crispy and fluffy falafel
  • Healthier than traditional deep- fried falafel
  • A wonderful meatless recipe the whole family will love
  • Gluten Free and Vegan!
  • Great for meal prepping!

falafel

Baked Falafel Option:

If you don’t own and air fryer, then you should get yourself one now! 🙂 You can also bake the falafel balls at 400F. Place the falafel balls on the greased baking sheet. Drizzle generously with olive oil, and bake for 30 minutes. Flipping half way though until golden brown and crisp on the outside. Try not to overbake them, as they tend to dry out. 

Tips for Making the Best Air-Fried Falafel Recipe:

  1. Used dried, NOT canned chickpeas. The perfect cakey, crumbly texture comes from dried chickpeas that have been soaked, but not cooked, before being blended into patties. Make sure to soak dried chickpeas ahead of time to make this recipe. Substituting cooked, canned chickpeas does not work here – your falafel will turn out wet and mushy.
  2. If your falafel mixture is too crumbly when shaping the falafel balls. Stick it back in the fridge for another half an hour or until it hardens up. 
  3. If your falafel mixture is too wet. Add more corn starch. 
  4. Spray falafel balls generously with cooking oil before air frying. This will help get nicely crisp and golden brown falafel. Also spray again when when you flip them half way through cooking. 
  5. Don’t over crowd your air fryer basket. To help them cook evenly. 

How to Serve Falafel:

My favorite way of serving falafel is in a pita pocket or flatbread wrap, topped with veggies and tahini sauce. But you can also enjoy it on a salad, or with hummus on the side.

How to Store Air-Fried Falafel:

  • Air-fried falafel can be stored in an airtight container in fridge for up to 5 days. Reheat in the air fryer at 350 F for about 15 minutes or until warmed through.
  • Uncooked falafel balls freeze so well, making meal prep super easy. After forming the falafel balls, arrange on a baking sheet or tray and stick it in the freezer for few hours until the falafel balls harden up. Then place in a freezer-safe container or bag. They will keep well for up to 3 months. Defrost overnight in the refrigerator before cooking. 

How to Serve Falafel:

My favorite way of serving falafel is in a pita pocket or flatbread wrap, topped with veggies, herbs such as tomatoes, and parsley and finished with a drizzle of tahini sauce. But you can also enjoy it on a salad, or with hummus on the side.

air fried vegan recipe

These air fryer falafel get so crispy on the outside and incredibly fluffy on the inside, so  delicious! I could eat these every day!  

If you’ve tried this Air-Fried Falafel 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. Follow me on Instagram, Facebook and Pinterest for more recipes! 🙂

How to Make Falafel in Air Fryer:

Yield: 30 Falafel Balls

Air-Fried Falafel

air fried vegan falafel

Air-Fried Falafel are crispy on the outside, soft on the inside, and packed with flavor. A great vegan, healthy and easy to make meal! 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

Instructions

Crispy Falafel in Air Fryer:

  1. Place chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight. When the chickpeas are soaked, drain the water and pat them dry with a paper towel.
  2. Place the uncooked, soaked chickpeas and all the remaining ingredients into a food processor and pulse until the chickpeas are finely minced. The mixture will have a coarse texture.
  3. Rest this mixture at least an hour in the fridge to allow it to firm up. This step will make shaping the falafel balls much easier.
  4. Preheat air fryer to 380°F.
  5. Scoop two heaping tablespoons of the mixture, and using your hands or a cookie scoop shape the falafel mixture into a golf ball shaped ball.
  6. Spray the air fryer basket with cooking oil and arrange the falafel balls in the basket without crowding the basket, so they cook evenly. Spray the falafel balls with cooking/olive oil spray as well and cook for 15 minutes, flipping over halfway through. 
  7. Repeat this process for the rest of the mixture.
  8. Serve the falafel balls in a pita pocket or flatbread wrap, topped with veggies and tahini sauce or add it to your favorite salad and enjoy!

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 27Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 108mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush- Eggplant Dip

Baba Ganoush, also spelled baba ghanoush or baba ghanouj, is a simple eggplant dip. Made with just a few simple ingredients, this authentic Middle Eastern Eggplant Dip can be made on the grill, or roasted in the oven. Baba Ganoush is vegan, gluten-free and plant-based and also keto-friendly and low in carbs. Very healthy!

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste

Baba Ganoush

Baba Ganoush is prepared similarly to Hummus, you basically substitute eggplant for chickpeas. Both dips originated from the Middle East and they’re often served together with pita bread and fresh veggies as a flavorful appetizer. You can use baba ganoush like you would would with hummus—as a dip or spread. This eggplant dip makes the perfect snack, side dish or party appetizer. 

Simple Ingredients:

Baba Ghanoush is made with five simple ingredients.

  1.  Eggplant
  2.  Tahini paste
  3. Garlic
  4. Salt
  5. Lemon juice

How to Make Baba Ganoush

The traditional way to prepare this eggplant dip is by is cooking the eggplant over an open flame or grill it on a wood burning fire. That’s what gives it the strong smokey flavor. I opt for the easier faster method of just grilling the whole eggplant until soft and cooked through, then peel it and mash it with garlic, lemon juice, tahini paste and a pinch of salt. 

Tips to Making the best Baba Ganoush Recipe:

  • Grill or Roast your eggplant: During summer time, I like to grill my eggplant, but roasting it works well too especially when grilling is not an option.
  • When mashing the grilled or roasted eggplant, using fork or a potato masher works best because you retain the chunky texture of the eggplant. Avoid using a food processor. 
  • Salt: Add a little extra salt, which I find it helps especially if the eggplant you picked is a little to the bitter side. 

Baba Ganoush is a simple vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and  Tahini paste. To make this Baba Ganoush recipe, you start by grilling a whole egg plant until soft and cooked through, then you peel it and mash it with garlic, salt, lemon juice and Tahini paste. 

How long does the dip last in the fridge?

This eggplant dip will keep well in the fridge for around a week in an air tight container. It freezes well too – place in an airtight container or freezer bag for up to 3 months. 

More Lebanese Dips? Here are some!

Avocado Hummus Recipe

Homemade Labneh Dip Recipe

Beet Hummus

Homemade Hummus Recipe 

Yield: 4

Baba Ganoush- Eggplant Dip Recipe

Baba Ganoush is a simple, vegan chunky eggplant dip, made out of 5 ingredients: 1 eggplant, 1 lemon, Garlic, Tahini  and salt. You start by grilling a whole egg plant until soft, then you peel it and mash it with garlic, lemon juice and garlic. 

Baba Ganoush is a simple, vegan eggplant dip, made out of 4 ingredients: eggplant, lemon juice, garlic, and Tahini.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 medium eggplant ( 1-1.5 lbs)
  • salt
  • 2-3 Tbsp lemon juice- about 1 medium lemon
  • 1 large clove garlic- finely minced
  • 2 Tbsp Tahini paste
  • 2 Tbsp fresh parsley- Chopped (optional)
  • 2 tbsp olive oil- for topping

Instructions

  1. Preheat grill to 400 F.
  2. Coat the eggplant with cooking spay or olive oil.
  3. Grill until skin is blackened and flesh has collapsed for about 20 minutes. Turning occasionally to ensure all sides are cooked equally.
  4. Transfer to a plate and let cool slightly or until you are able to peel it.
  5. Carefully peel skin from eggplant, and cut out the stem intact.
  6. Drain any excess water.
  7. Mashing the eggplant flesh well using a potato masher or a fork.
  8. Add minced garlic, salt, tahini, and lemon juice. Combine very well while still mashing. You want the mixture to be smooth but still retain some of the eggplant's chunky texture.
  9. Garnish with parsley, or your favorite herb but I have found that parsley goes best with Baba Ganoush.
  10. Top with few tablespoons of olive oil.
  11. Serve with toasted pita bread, pita chips, or veggies and enjoy!
If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

Red Lentil Mujadara

This easy Lebanese Red Lentil Mujadara recipe, also known as Mujadara Hamra or Mujadara Safra is my go-to meal when I want something that’s healthy, quick and delicious. It’s completely vegan, loaded with red lentils, onions and some rice. Oh and comes together in under 30 minutes!

If you are looking for red lentil recipes, you will love this Lebanese red lentil mujadara recipe. This Mujadara is healthy, vegan and easy to prepare.

You can’t go wrong with Lebanese red lentil mujadara, the ingredients are simple and inexpensive. Whether you are a fan of traditional Lebanese Mujadara or not, you should try this mujadara twist with red lentils! Just keep in mind that the lovely orange color of red lentils will fade a little after cooking.

Lately I’ve been trying to cook and serve at least one healthy plant-based, meat-free meal a week. This easy mujadara hamra recipe ticks all the boxes for me. It’s loaded with plant-based protein. 

What is Mujadara?

Mujadara is a Lentil rice or bulgur wheat based dish; There are countless variations of this recipe. I cook mujadara in two ways, with brown lentils, which is the most common and traditional way to cook Mujadara, and with red lentils; the recipe I’m sharing today. They are both amazing!

What you Need to Make Red Lentil Mujadara:

You probably already have everything you need in your pantry. 

Red Lentils- The star of the show!

Onions- I like white onions for this recipe, but yellow onion will do. 

Rice- Long grain

Olive Oil

Salt

Is red lentil mujadara (mujaddara) a make ahead dish?

YES! This is also a fitting recipe if you’re doing meal preps. You can make it ahead and store it in an airtight container. It keeps the fridge for up to 4 days. When you’re ready to serve it, you can simply warm it in the microwave. Mujadara is typically served at room temperature with salad and pita bread. 

Do you need to soak the lentils?

Nope! Just give it a quick rise, if you’d like. No soaking required and they cook up mighty fast. Red lentils, like the ones we’re using today, cook up especially quickly because they’ve been hulled and split. 

What to serve with mujadara safra?

Serve it with your favorite salad, yogurt or flatbread. 

More Lentil Recipes:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Red Lentil Tabouli Salad

Lebanese Lentil soup with vegetables

Spinach Lentil Soup with Lemon

How to Make Lebanese Red Lentil Mujadara

Yield: 2-3

Red Lentil Mujadara

red lentil recipes easy, mujadara hamra recipe, red lentil mujadara recipe, mujadara

Red Lentil Mujadara Recipe- vegan, quick, easy to make and loaded with Mediterranean flavors.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. Wash and drain your rice and lentils and set aside.
    2. In large non-stick skillet over medium-high heat, heat olive oil for a few minutes.
    3. Add onions and stir well to coat all pieces with oil.
    4. Stir frequently until onions are caramelized, crisp at the edges and starting to turn golden brown - about 10 minutes. 
    5. Add Red lentils and rice and mix well with onions.
    6. Add warm water, cover the pot and bring mixture to a boil.
    7. Reduce heat to low, keep pot covered, and cook until the water is absorbed and the rice and lentils are both cooked through - about 15 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    8. Transfer Red Lentil Mujadara to serving plates immediately while still hot.
    9. Serve hot, warm or at room temperature with your favorite salad and pita bread.
    10. Enjoy!

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 948mgCarbohydrates: 25gFiber: 6gSugar: 5gProtein: 7g

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.

If you’ve tried this healthy Lebanese Red Lentil Mujadara 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. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

Vegetarian swiss chard rolls.

Lebanese Stuffed Swiss Chard Rolls

These vegetarian parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice Lebanese Stuffed Swiss Chard Rolls make for a delicious and healthy side dish, snack or appetizer. 

vegetarian swiss chard recipes- vegetarian rolls recipe- swiss chard recipes.

If you’re a fan of Lebanese vegetarian stuffed grape leaves (or even not), then you have to try this vegan stuffed swiss chard rolls recipe. Stuffed with a herby tomato and rice filling, these large rainbow swiss chard leaves make for a wonderfully nutritious appetizer, lunch or dinner.

What you Need to Make Vegetarian Stuffed Swiss Chard: 

  • Swiss chard leaves

  • Short grain rice

  • Lemon juice

  • Tomatoes

  • Parsley 

  • Fresh mint

  • Onion

  • Salt

  • Olive oil

Swiss Chard

This year I planted way to much rainbow swiss chard in my garden! In this swiss chard rolls recipe, you can use any kind of swiss chard, look for the one with large leaves. Then save the stems to make this delicious Lebanese Lentil Soup with Vegetables with them. Nothing should go to waste!

Look how pretty though?

rainbow Swiss Chard from my garden by the salt and sweet kitchen. #gardening #plantingswisschard

How to Make Stuffed Swiss Chard Rolls:

  • Start by making the stuffing mixture; In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

Vegan stuffed swiss chard mixture

  • Prepare the swiss chard leaves: cut each swiss chard leaf in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size. Blanch the leaves in boiling water for few minutes and get rolling!

rainbow swiss chard by the salt and sweet kitchen

  • Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping tablespoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.

vegan swiss chard recipes

  • Roll the swiss chard leaf over the stuffing, like you would roll a burrito.

rolled swiss chard

swiss chard

  • Place each rolled swiss chard leaf in the bottom of the saucepan over the potatoes ( you can also add some swiss chard stems) tightly side by side. You will form a few layers.

stuffed swiss chard

  • Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
  • Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes.
  • Squeeze extra lemon juice when serving, if you like. 

If you are looking for swiss chard recipes, then you will love these swiss chard rolls vegetarian, healthy and delicious.

Stuffed Swiss Chard for Meal Prep:

These vegan stuffed swiss chard rolls 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 swiss chard rolls are also great because you can stuff  and roll the swiss chard leaves 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. 

And if you love this recipe, you might be happy to know that this isn’t the only vegan chard recipe on the blog. For more healthy vegan dinner idea, you might like this Vegetarian Lebanese Stuffed Zucchini, Lebanese Red Lentil Soup, Green Beans with Tomatoes, and Mujadara.

Yield: 30 Rolls

Lebanese Stuffed Swiss Chard Rolls

Vegetarian swiss chard rolls.

These vegan parsley, tomato, mint, onion, olive oil, rice and fresh lemon juice stuffed Swiss chard rolls make for a delicious, healthy side dish, snack or appetizer. 

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 large bunch of swiss chard leaves- no stem
  • 1 cup short-grain rice
  • 3 cups parsley- Finely chopped with stems removed
  • 3 ripe tomatoes- finely diced
  • 1 small onion- finely chopped
  • 1/2 cup fresh mint
  • 1.5 teaspoons salt or to taste
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 1 large potato (peeled- sliced into circles) optional

Instructions

    TO MAKE THE STUFFING:

    In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

    TO PREPARE THE swiss chard leaves:

    1. Cut each swiss chard leave in half. Depending on the size of the leaf; some need to be cut in half while others can be left as is. Just try to make all the pieces consistent in size.
    2. Bring a large pot of salted water to a boil and blanch the already cut swiss chard leaves for 2 minute.
    3. Carefully drain the swiss chard pieces and then spread them out on a tray and get ready to roll!

    To Roll the Swiss Chard Leaves:

    1. Generously grease a non-stick pan with a cooking spray and arrange a layer of round cut potatoes.
    2. Work with one piece of swiss chard leaf at a time, by adding 1- 2 heaping table spoons of the mixture to the swiss chard leaf; leaving 1 cm gap on each side. Adjust as needed depending on the size of the leaf.
    3. Roll the swiss shard leaf over the stuffing, like you would roll a burrito. There is no need to fold the sides.
    4. Place each rolled swiss chard leaf on the bottom of the saucepan over the potatoes (you can also add some swiss chard stems) tightly side by side. You will form a couple layers.
    5. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled swiss chard leaves are almost covered.
    6. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 15 minutes or until rice is cooked through.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Using a kitchen tong, carefully remove the swiss chard leaves out one at a time and arrange them on a serving plate.
    3. Add slices of lemon, serve hot, warm or cold and enjoy!

If you like this healthy Lebanese Vegan Swiss Chard Stuffed Rolls 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 join my new Facebook group  and be part of the Salt and Sweet growing community 🙂

Lebanese rice

Lebanese Rice

Lebanese Rice also called riz bi sha’riyeh in Arabic, is a simple vegan side dish that complements many Lebanese and Middle Eastern recipe. That’s why I wanted to dedicate a post on how to make Lebanese Rice with Vermicelli. This easy to make rice pilaf is super fluffy and versatile.

Lebanese rice

Lebanese Rice

Although making rice is very simple, it can sometimes be a little tricky if not cooked right. Rice to water ratio is the key to this recipe. No one appreciates a sticky, gooey or under-cooked rice. So there ya go! My secret to a perfectly cooked Lebanese vermicelli rice every time!

What is Lebanese Rice?

This Lebanese rice dish is made with broken vermicelli pasta, rice (medium or long grain rice works), and extra virgin olive oil, butter and a pinch of salt to season this rice. For this recipe, I will be using basmati rice, my all time favorite! This rice pilaf is also known as Middle Eastern Rice or Arabic Rice. It’s a staple side dish in Lebanese cuisine, served with many different varieties of Lebanese stews, including: Lebanese Vermicelli Rice is a , it is served with pretty much all Lebanese stews such as my Okra Stew , Peas and Carrots Stew and Lima Beans Stew, Lebanese Beef Stuffed Artichoke Bottoms, Lebanese Kafta Stew and Lebanese Beef and Green Bean Stew.

3 Simple Ingredients:

  • Rice: I prefer to use Basmati rice.
  • Olive oil or butter: or a combination of both. I use a little of both.
  • Vermicelli pasta
Lebanese Vermicelli rice

Tips for Making the Best Lebanese Rice:

  • Soak and rinse the rice: Soaking uncooked rice grains for 30 minutes, following by a thorough rinse, results in reduced starchiness in rice dishes as well.
  • Use a heavy bottomed pot to prevent burning or scorching. It’s harder to control a heated surface that is thin.
  • After browning the vermicelli, add and sauté the rice in a little until lightly toasted before adding water.
  • Use a ratio of 1 3/4 cups of water or broth to 1 cup of rice: Too little liquid often results in partially cooked rice stuck to the bottom of the pot, a seemingly permanent condition. Too much liquid, results in gloppy rice.
  • Add salt when the broth or water is stirred into the rice. Don’t wait until the rice is cooked.
  • Cover the pot while the cooking liquid is simmering, be sure to keep it at a low simmer, and don’t be tempted to stir it.
  • When the rice is done, remove from the heat and keep it covered for 10 minutes before fluffing it with a fork.
Lebanese rice pilaf

DID YOU MAKE THIS LEBANESE SIDE DISH?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @thesaltandsweetkitchen or join my growing  The Salt and Sweet Facebook community!

Yield: 4

Lebanese Vermicelli Rice

how to make Lebanese rice

This Vegan Lebanese Vermicelli Rice is a staple in the Lebanese cuisine. The rice comes out light, tender and fluffy every time!

Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes

Ingredients

Instructions

    1. Place the rice in medium bowl and add enough water to cover by 2 inches. Rinse the rice well to get rid of the excess starch which causes rice to be sticky. Carefully pour off the water, leaving the rice in the bowl. Repeat a few times, or until the water runs almost clear. Using a fine strainer, drain the rice before cooking.
    2. In a medium non-stick cooking pan with lid, heat the olive oil and butter on medium heat. Add the vermicelli and stir continuously until vermicelli pieces are evenly toasted and turned golden brown in color. Vermicelli cooks quick, so pay close attention to this step.
    3. Add the Basmati rice and salt and mix well with the toasted vermicelli.
    4. Add water and bring mixture to a boil.
    5. Lower heat to low, cover your pot and simmer for 15-20 minutes or until rice is fully cooked.
    6. Remove the pan from the heat and allow it to sit covered for 5-10 minutes.
    7. Fluff the rice with a fork.
    8. Transfer to a serving platter.
    9. Serve and enjoy!

Recommended Products

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 305mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 1g

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.

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Roasted Chickpea Salad with Tahini Dressing

 Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.  

Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites! 

I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!

Ingredients for this Roasted Chickpea Salad:

(scroll down to recipe card for exact measurements)

  • Romaine lettuce
  • Cherry tomatoes
  • Cucumbers
  • Avocado
  • Roasted chickpeas – air-fried or baked
  • Tahini paste
  • Lemon
  • Garlic
  • Olive oil
  • Water
  • Garlic powder
  • Salt & pepper

How to Make Roasted Chickpea Salad with Tahini Dressing:

  • Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
  • Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed. 
  • Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.

And now you’re ready to enjoy! 

tahini dressing salad with air fryer chickpeas

How to Bake Chickpeas in the Oven: 

Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.

How to Store Roasted Chickpea Salad Leftovers:

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
  • Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve. 

More Easy Salads: 

Red Lentil Tabouli Salad

Fattoush Salad

Caprese Asparagus Salad

Asparagus Salad

If you’ve tried this healthy Salad 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. 

Yield: 4

Roasted Chickpea Salad with Tahini Dressing

roasted chickpea salad with tahini dressing. Air fryer chickpea.

Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

For the Chickpeas

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For Salad

  • 4 cups romaine lettuce- roughly chopped
  • 2 cups baby tomatoes- halved  
  • 2 mini cucumbers- cut into circles
  • 1 avocado- sliced

For Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice 
  • 1/4 cup olive oil
  • 1/2teaspoon salt or to taste
  • 1 garlic clove- minced 
  • 2 tablespoons water

Instructions

    1. Rinse and drain chickpeas, patting them dry using a paper towel.
    2. In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
    3. Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
    4. While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed. 
    5. Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
    6. Serve and enjoy!

Avocado hummus recipe- guacamole hummus

Avocado Hummus Recipe

This  Avocado Hummus Recipe is quick and easy to make, super-smooth and creamy and to me, I think that it tastes even better than the traditional Hummus Recipe. In the end, there is nothing you cannot improve by throwing in an avocado!

If you are looking for avocado recipes, you will this this creamy avocado hummus recipe.

This avocado hummus recipe uses the same main ingredients that make up traditional hummus like tahini, lemon juice, and garlic . The avocado just adds extra flavor and smoothness. Just toss these ingredients in the food processor and whir away! The result is this vibrant green hummus dip, serve with a side of veggies, pita chips or spread on a toast. 

To Make this Avocado Hummus, You’ll Need? 

  • Chickpeas. I use canned ones, because it saves so much time, cooked to perfection and tastes great!
  • Avocado. Two small avocados or a large one, the riper the avocado the better. 
  • Lemon. Fresh lemon is better. 
  • Tahini paste. Pick a good quality tahini paste jar.
  • Garlic. two cloves is enough. Feel free with use less or more. 
  • Salt: I use fine salt. 
  • Cold water: If the texture of your avocado hummus is not creamy enough, add a few tablespoons of cold water. 
  • Olive oil. To drizzle on top before serving.
  • A food processor. To pulse all the ingredients together.

Avocado + Hummus= The perfect food combo ever!

If you are looking for chick pea recipes, you will love this avocado hummus recipe.

How to Make this Avocado Hummus Recipe

  • Rinse canned chickpeas under cool running water, drain well. 
  • Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
  • In your food processor, pulse all the ingredients except the avocado together. 
  • Scrape the sides and the bottom of the food processor with a large rubber spoon and add the avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
  • If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
  • Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
  • Transfer avocado hummus to a serving plate. 
  • Decorate with reserved whole chickpeas.
  • Serve topped with drizzle of olive oil and a light sprinkle of paprika powder if you’d like.
  • Enjoy!

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Homemade Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus with Beef

Avocado Hummus Dip Recipe

Yield: 4

Avocado Hummus Recipe

Avocado hummus recipe- guacamole hummus

This avocado hummus recipe uses the same main ingredients that make up traditional hummus. The avocado just adds extra flavor and smoothness!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

    1. Rinse canned chickpeas under cool running water and drain well.
    2. Reserve about 10 whole chickpeas in a small bowl, for decorating later. 
    3. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
    4. Scrape the sides and bottom of the food processor with a spoon and add avocados, then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
    5. If your hummus is too thick, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
    6. Taste and adjust the seasoning: Extra pinch of salt or a little extra lemon juice.
    7. Transfer avocado hummus to a serving plate. 
    8. Decorate with reserved whole chickpeas.
    9. Serve topped with drizzle of olive oil and a light sprinkle of paprika powder.
    10. Enjoy!

Notes

You can find my traditional Hummus recipe here!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 277Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 398mgCarbohydrates: 17gNet Carbohydrates: 0gFiber: 8gSugar: 2gSugar Alcohols: 0gProtein: 6g

lentil soup bowls

Lebanese Lentil Soup with Spinach

This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. I make this soup with lentils, spinach, potatoes, carrots and fresh lemon whenever I’m in need of some healthy comfort food. What’s not to love?

lentil soup bowls

 

Lebanese Lentil Soup 

This Lebanese Lentil soup with spinach is a perfect way to use up all of those lentils stockpiled in the back of your pantry. This soup was inspired by my Lebanese Lemon Lentil Soup with Swiss Chard- Adas b Hamod recipe. 

Lebanese lentil soup

Ingredients to Make Lebanese Lentil Soup with Spinach:

(Find the exact measurements in recipe card at the end of this page)

  • Brown lentils. Works best for this recipe. They tend to retain their shape, so the consistency of the soup won’t change.

  • Spinach. I used baby spinach, no chopping required! You can also use frozen spinach.

  • Lemon juice. You can also add a sprinkle of sumac spice for extra tanginess. 

  • Onion. Diced.

  • Carrots. Cut into round slices

  • Potatoes. Cut into small bite pieces. 
  • Salt. To taste.

  • Extra virgin olive oil.

Tips to Make the Best Lebanese Lentil Soup with Spinach: 

  • For a thicker soup, mix one tablespoon of corn starch with a few tablespoons of warm water and pour over the soup at the end. Just before you add the lemon juice and let it simmer for 5 minutes.
  • Cook the lentils just until soft but not fully cooked, they will continue on cooking a little more after you add the veggies. 
  • Once you add the spinach, remove from heat immediately, to avoid overcooking them. 

lentil soup bowls

Do I need to soak lentils?

 No, you do not need to soak our lentils. Although it is a good idea to rinse lentils under running cold water before cooking. 

TO MEAL PREP THIS LEBANESE LENTIL SOUP WITH SPINACH: 

I like to make soup for meal prep. I make a large batch of soup, enjoy it for dinner and freeze or refrigerate the rest.

To Refrigerate: Keep covered and refrigerate for 3 to 4 days. Reheat in microwave in 30-second intervals until heated through.

To Freeze: Divide into individual freezer-safe containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Lentil soup with spinach

 

MORE LENTIL RECIPES YOU MAY ENJOY:

Lebanese Red Lentil Soup

Lentil Soup with Pasta

Spinach Lentil Soup with Lemon

Red Lentil Mujadara

Mujadara

Red Lentil Tabouli Salad

If you try this Lebanese lentil soup with spinach, let me know! Leave a comment, rate it, and don’t forget to tag a photo #thesaltandsweetkitchen on Instagram ? You can also find me on Facebook and Pinterest for all the latest updates!

Lentil Spinach Soup

Yield: 6

Lebanese Lentil Soup with Spinach

lentil soup bowls
This Lebanese Lentil Soup with Spinach is an easy one-pot vegan meal that is full of flavor. It’s light, nutritious and satisfying with lots of fiber. What’s not to love?
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 8 cups water
  • 1 1/2 cups brown lentils – rinsed
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 1/2 cups chopped carrot (2 large carrots)
  • 2 heaping cups shredded spinach
  • 1/2 cup Lemon juice- plus more for serving
  • Salt to taste

Instructions

  • In a large pot, heat olive oil over medium heat, add chopped onions and salt and cook for 5-7 minutes until wilted but not browned.
  • Add the lentils and mix well with the onions.
  • Pour water, bring to a boil, cover, lower heat to medium low and simmer until tender, 25-30 minutes.
  • Meanwhile, wash, peel and cut the potatoes and carrots into bite size pieces.
  • Once lentils are soft, add carrots and potatoes and cook for 10-15 minutes on medium heat or until veggies are tender.
  • Add the spinach and stir to combine.
  • Remove from heat, stir in lemon juice. Then taste and adjust flavor as needed, adding more salt or lemon juice.
  • Serve hot and enjoy!
  • Recommended Products

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

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 186mgCarbohydrates: 21gFiber: 7gSugar: 4gProtein: 7g

    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.

    Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

    Vegetarian Stuffed Grape Leaves

    Vegetarian Stuffed Grape Leaves is made with a mixture of tomatoes, parsley, mint, onions, short-grain rice, lemon juice and olive oil. Every culture makes vegetarian stuffed grape leaves differently, but this is the Lebanese recipe that I follow and it is awesome!

    Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese

    Vegetarian stuffed grape leaves make the healthiest snack or side dish. Use fresh grape leaves, if you have some, because they are more tender, but the jarred variety works fine. If you decide to use the jarred type, Orlando brand is my favorite. You can find them at any Mediterranean grocery store.

    The Stuffing Mixture for Vegetarian stuffed grape leaves:

    The freshly made 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! It is the same mixture I use for my Lebanese Stuffed Swiss Chard. 

    Yield: 40 grape leaves

    Vegetarian Stuffed Grape Leaves

    Grape leaves recipe- Grape leaves Stuffed- Vegetarian grape leaves Lebanese
    Prep Time 40 minutes
    Cook Time 25 minutes
    Total Time 1 hour 5 minutes

    Ingredients

    • 40 grape leaves (small-medium size)
    • 1 cup short-grain rice
    • 2 cups parsley- Finely chopped with stems removed
    • 2-3 ripe tomatoes- finely diced
    • 1 small onion- finely chopped
    • 1/2 cup fresh mint (if available or dried)
    • 1 1/2 teaspoons salt or to taste
    • 1 large lemon- squeezed ( about 1/4 cup)
    • 3 tablespoons olive oil
    • 1 large potato (peeled- sliced into circles)

    Instructions

    TO MAKE THE STUFFING:

    In large mixing bowl, combine parsley, mint, tomatoes, onions, rice, salt, lemon juice and olive oil.

    TO PREPARE THE GRAPE LEAVES:

    1. Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
    2. Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
    3. Add one tbsp olive oil to the bottom of a non-stick saucepan and arrange a layer of circled cut potatoes.

    TO ROLL THE GRAPE LEAVES:

    1. Work with one grape leaf at a time, by adding one heaping table spoon of the mixture to the grape leaf; leaving 1 cm gap on each side.
    2. Fold both short edges first, 1/3rd of the way.
    3. Then roll the long edge from the top through the end of the leaf. (See step by step picture).
    4. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
    5. Place each rolled grape leaf in the bottom of the saucepan over the potatoes tightly side by side. You will form a few layers.
    6. Pour any remaining juice from the mixture (you should have plenty), but if not add add extra water until the stuffed rolled grape leaves are almost covered.
    7. Add a small (microwave-safe) plate on top of the stuffed grape leaves, facing downwards and leave in pot while cooking. The plate will keep the grape leave rolls in one place holding them tightly together.
    8. Cover the pot and cook on medium until it starts boiling, then reduce to low heat and simmer for about 25 minutes.

    TO SERVE:

    1. Let cool for a least half hour.
    2. Remove the the microwave-safe plate.
    3. Carefully take the grape leaves out one at a time and arrange them on your serving plate.
    4. Add slices of lemon and enjoy!
    5. Check out this other traditional vegetarian Lebanese dish!
    If you try this vegetarian stuffed grape leaves , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there! 

    fattoush Lebanese salad

    Lebanese Fattoush Salad

    Lebanese Fattoush Salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac spice gives Fattoush its distinctly awesome flavor.

    salad with sumac dressing

    Fattoush Lebanese Salad:

    There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.

    WHAT IS FATTOUSH?

    Fattoush translates to “crumbled bread” in Arabic and this Lebanese salad is topped with crispy crumbled pita chips which I’m assuming where the name came from. Pita bread is typically deep fried in Lebanese Fattoush, I enjoy mine toasted, baked or air fried just as much. 

    Lebanese sumac salad

    Ingredients:

    (Scroll all the way down for full recipe and exact measurements)

    • Lettuce: Romaine. 
    • Parsley: Fresh finely chopped. 
    • Tomatoes: Ripe tomatoes are best. 
    • Onions: I use white sweet onions, but green onions is also a great addition. You can mix a little of each. 
    • Cucumbers: Any cucumbers work, but Persian mini cucumbers are my favorite. 
    • Radishes: For extra crunch and flavor. 

    Lebanese salad

    How to Make Fattoush Salad: 

    Prepare the Fattoush Salad Dressing:

    Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.

    sumac salad dressing

    Toast the pita bread:

    • Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step. 
    • Let the pita chips cool down, while you chop the veggies. 

    toasted pita chips

    Chop and assemble the salad:

    • Chop all your veggies into bite size pieces. 
    • Add all the chopped ingredients to a large bowl.
    • Pour the dressing on top.
    • Toss everything to combine well.
    • Add toasted pita bread just before to stay crisp. 
    • Enjoy!

    Assembling

    What do you serve with fattoush salad?

    This Middle Eastern salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. Here are a few suggestions: 

    Chicken Tawook

    Lebanese Chicken and Rice

    Lebanese Kafta Stew

    Kafta Kabob

    Pan Seared Salmon with Garlic Butter

    Best Baked Salmon

    Vegan Pumpkin Kibbeh Balls

    Kibbeh Bil Sanieh-Baked Kibbeh

    If you’ve tried this Lebanese Fattoush Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave a comment below! I would love to hear about your experience making it! 

    NEVER MISS A RECIPE! JOIN MY E-MAIL LIST HERE TO RECEIVE NEW RECIPES DELIVERED STRAIGHT TO YOUR INBOX AND FOLLOW MY INSTAGRAM PAGE 🙂

    Fattoush Salad Recipe

    Yield: 5-6

    Lebanese Fattoush Salad

    salad with sumac dressing

    Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac spice, gives Fattoush its distinctly awesome flavor.

    Prep Time 20 minutes
    Total Time 20 minutes

    Ingredients

    Salad

    • 1 large head romaine lettuce, chopped
    • 2- 3 ripe tomato, cut into bite size pieces
    • 2-3 Persian cucumbers quartered
    • 5 radishes, diced
    • ¼ fresh mint- chopped
    • ¼ cup fresh parsley- chopped

    Dressing

    • 3 tablespoon olive oil
    • 1 tablespoon sumac
    • 1 1/2 tablespoons balsamic vinegar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon salt

    Fried Pita Bread

    Instructions

  • Prepare the Fattoush Salad Dressing:

    Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.

    Toast the pita bread:

    1. Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step. 
    2. Let the pita chips cool down, while you chop the veggies. 

    Chop and assemble the salad:

    1. Chop all your veggies into bite size pieces. 
    2. Add all the chopped ingredients to a large bowl.
    3. Pour the dressing on top.
    4. Toss everything to combine well.
    5. Add toasted pita bread just before to stay crisp. 
    6. Enjoy!

  • Lebanese Mujadara

    Lebanese Mujadara is a lentil and rice, satisfying and simple dinner recipe! This one-pot healthy meal is vegan, low fat and full of flavor. With only a handful of ingredients, this simple Lebanese inspired dish is ready in about 30 minutes and requires very little work. Perfect for meal prep too! 

    If you are looking for Lebanese recipes, you will vegan Lebanese Mujadara recipe.

    Growing up, I never really appreciated Mujadara, but thankfully I have smarter taste buds these days. 

    What is Lebanese Mujadara?

    Mujadara is a traditional vegan Middle Eastern Lentil and rice dish. It is served and cooked in different forms, and goes by different names depending on the culture. Here’s a list of alternative names and pronunciation: mujaddara, mjadara mjadarah, majadra, mejadra, moujadara, mudardara, and megadarra. In this Lebanese Mujadara recipe, I use brown lentils and long grain rice. Lebanese Mujadara is also often made with red lentils- also known as Mujadara Hamra. Here is the recipe for Red Lentil Mujadara

    If you are looking for vegan lentil recipes, you will love this Lebanese Mujadara.

    Caramelized Onions for Lebanese Mujadara Recipe (Mjadara):

    Mujadara takes lots of onions, that’s where all the flavor comes in. You will thinly dice the majority (about 3) of the onions and cook them with the lentils and rice and you’ll slice one large onion into wedges and caramelize it to serve on top of the mujadara. The caramelized onions on top are optional. 

    How To Make Lebanese Mujadara- Lebanese Lentils and Rice 

    • In the large non-stick pan heat two tablespoons of olive oil on medium heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add 1 large wedged onion and fry until golden brown and caramelized mixing frequently for about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 

    • In the same pan, heat the rest of the olive oil on medium heat and fry 3 large thinly chopped onions until golden brown, about 10-15 minutes.

     

    • Add rinsed lentils, salt and about 5 cups of water. Bring the water to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed by the lentils or boil off
    • Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
    • Taste and adjust salt. 
    • Transfer Mujadara to serving plates immediately while still hot.
    • Top each plate with caramelized onions if you’d like. 
    • Serve hot, warm or at room temperature. 
    • Enjoy!

    If you are looking for meatless meals and meatless dinners, you will love this easy rice and lentil mujadara recipe.

    CAN YOU MAKE LEBANESE MUJADARA AHEAD OF TIME?

    Yes, this Lebanese lentil and rice dish can be made up to 4 days ahead of time and stored in the refrigerator in a sealed container. Reheat in the microwave or on the stove. This recipe can also be frozen in individual servings and reheated from frozen or defrosted in the fridge before reheating. 

    WHAT KIND OF RICE DO YOU NEED TO USE IN MUJADARA RECIPE?

    This recipe calls for rice that will cook along side the lentils. You will want to use a type of rice that doesn’t’ get over cooked while the lentils are cooking. I prefer long grain rice, such as Uncle Bens over short or medium grain rice because it adds a better texture to this dish. 

    If you’ve tried this healthy Lebanese Mujadara 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. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried 🙂 

    The Best Lebanese Mujadara Recipe: 

    Yield: 4 plates

    Mujadara

    Mujadara

    With this four ingredients recipe: Lentils, rice, onions and olive oil; you can make a very simple and healthy vegan meal. Mujadara!

    Prep Time 10 minutes
    Cook Time 1 day 16 hours
    Total Time 1 day 16 hours 10 minutes

    Ingredients

    Instructions

      1. In the large non-stick pan heat two tablespoons olive oil on medium-high heat for a few minutes. You know your oil is ready when you add a piece of onion and it sizzles on contact. Add the 1 large wedged chopped onion and fry until golden brown and caramelized mixing frequently, about 15 minutes.  Transfer to a plate and set aside to serve on top of mujadara later. 
      2. In the same pan, heat another two tablespoons of olive oil on medium heat and fry 3 thinly chopped onions until golden brown, about 10-15 minutes.
      3. Add rinsed lentils, salt and about 5 cups of water. Bring mixture to a boil, then reduce the heat to medium-low, cover and simmer until the lentils are tender – This will take about 20 minutes, and most the water will get absorbed. 
      4. Now add the rinsed rice and another 2 cups of warm water. Bring mixture back to boil, cover the pot and simmer until the water is absorbed and the rice and lentils are both cooked through – this will take about 20 minutes. Stirring occasionally to prevent mixture from sticking to bottom of skillet.
      5. Taste and adjust salt. 
      6. Transfer Mujadara to serving plates immediately while still hot.
      7. Top each plate with caramelized onions if you’d like. 
      8. Serve hot, warm or at room temperature with your favorite salad and pita bread.
      9. Enjoy!

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 368mgCarbohydrates: 29gFiber: 7gSugar: 5gProtein: 9g

    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.

    hummus dip

    Homemade Hummus

     

    This homemade hummus recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful!

    Homemade Hummus Dip

    Homemade Hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!

    Dried Chickpeas vs  Canned Chickpeas

    Authentic Lebanese Hummus recipe is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try. You’ll need about 1 and a 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).

    Want to cook your chickpeas from scratch? Here is how:

    Make sure to soak overnight beforehand, you’ll need to cover with 2x the amount of water. Drain the water and rinse before cooking, then place chickpeas in a medium sized pot and cover with water. simmer for about an hour. Check the consistency and make sure it’s soft, or cook a bit more if you require.

    hummus dip

    Homemade Hummus Ingredients

    You only need 7 basic ingredients to make this easy homemade hummus recipe!

    • Cooked chickpeas. 
    • Tahini. A good amount of good-quality tahini is the key to smooth hummus, my favorites are Beirut Tahini Sesame Paste (available at my Middle Eastern grocery store), Seed & Mill (So GOOD). 
    • Lemon juice. Fresh, please.
    • Garlic. 1 garlic clove
    • Water. You’ll need about 5 tablespoons of cold water to give the hummus an extra smooth texture. 
    • Salt. 1 teaspoon or to taste. 
    • Extra-virgin olive oil. Just for topping your Hummus. 

    Homemade Hummus Garnishes

    • A dash of ground paprika or sumac, for extra flavor and a splash of color.
    • Pomegranate seeds
    • Chopped fresh parsley

    hummus on a black plate, topped with olive oil, pomegranate seeds.

    Looking for More Dip Recipes? 

    Baba Ganoush- Eggplant Dip

    Avocado Hummus Recipe

    Homemade Labneh Dip Recipe 

    Hummus with Beef

    Beet Hummus

    If you’ve tried this healthy Lebanese vegan dip recipe or any other recipe on The Salt and Sweet Kitchen, please consider leaving a comment and a star rating. Don’t forget to tag #thesaltandsweetkitchen on Instagram Instagram or Facebook

    Easy Hummus Recipe

    Yield: 4

    Homemade Hummus

    hummus dip

    This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

    Prep Time 10 minutes
    Total Time 10 minutes

    Ingredients

    • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
    • 1/4 cup fresh lemon juice 
    • 1/4 cup well mixed tahini paste
    • 1  garlic clove
    • 5 tablespoons cold water
    • Salt to taste- about 1 teaspoon
    • 2 tablespoons extra-virgin olive oil, for serving

    Instructions

      How to make Hummus:

        1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
        2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
        3. Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
        4. Add about 5 tablespoons of cold water and pulse some more, until reaching your desired consistency.
        5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
        6. Transfer hummus mixture to a serving plate.
        7. Decorate with reserved whole chickpeas and a sprinkle with chopped parsley and pomegranate if you'd like.
        8. Serve topped with drizzle of olive oil.
        9. Enjoy your homemade hummus dip!

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 542mgCarbohydrates: 33gFiber: 9gSugar: 5gProtein: 12g

    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.


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