Light Menu For A Perfect Summer Vegetarian Meal

When it is very hot outside, light dishes are what you want the most. Here are a couple of recipes that promise not only great flavor but will also provide you with all the nutrients you need without weighing you down. Enjoy them.

Chickpea salad

Refreshing Roasted Chickpea, Cucumber, Tomato, Herb Dressing, and Feta Salad provides you with complex carbohydrates and plant protein – the perfect combination to fuel up on nutrients and regain energy.

Ingredients for 4 people):

• 400 g chickpeas
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon paprika powder (hot or sweet)
• 1 organic cucumber
• 400 g cherry tomatoes
• 1/2 onion
• 100 g of feta cheese
• 3 stalks flat-leaf parsley
• 3 stalks chives
• 1 tablespoon white wine vinegar
• 1 teaspoon maple syrup or runny honey
• 1 tablespoon of water
• Thick pepper
• Salt

Elaboration:

1. Preheat the oven to 180-200 ° C.
2. Pour the chickpeas into a fine strainer, rinse with cold water, and pat dry with kitchen paper or a clean cloth.
3. Mix the chickpeas in a bowl with 1 tablespoon of oil. Line a baking sheet with parchment paper and spread the chickpeas evenly on it. Bake in the hot oven for about 15 minutes.
4. Meanwhile, wash the cucumber, cut it into quarters lengthwise, and slice the quarters. Wash the tomatoes, pat them dry and cut them in half. Peel the onion and cut it into thin strips.
5. Crumble the feta cheese.
6. Take the chickpeas out of the oven. Sprinkle with paprika powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well with a wooden spoon and bake for about 10 more minutes.
7. For the dressing, wash the parsley and chives and pat them dry. Tear off the parsley leaves and chop them finely. Cut the chives into small circles. Mix the vinegar, syrup, or honey and 1 tablespoon of water. Beat the mixture with 1 tablespoon of oil. Season with salt and pepper. Add the herbs.
8. Take the chickpeas out of the oven and let them cool slightly. Mix with all the salad ingredients and dressing in a large bowl. Season to taste with salt and pepper.

Spicy tomato soup with halloumi

This is the tastiest fruity tomato soup ever. Its secret ingredients are orange juice, chilli, basil and Cypriot cheese called halloumi, made with a mixture of goat and sheep milk. And it is also low in calories.

Ingredients for 4 people):

• 2 cloves of garlic
• 1 small onion
• 2 small red chillies
• 400 g of ripe tomatoes
• 4 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons tomato paste
• 500 g sifted tomatoes
• 100 ml orange juice
• 200 g of halloumi cheese or tofu if you are vegan
• 2 tablespoons raw sesame seeds or pumpkin seeds
• 4 stalks of basil
• 50 g of kitchen cream (vegetable if you are vegan)
• Salt
• Pepper

Elaboration:

1. Peel and finely chop the garlic cloves, do the same with the onion. Clean and wash the chilli, cut it in half lengthwise, core and chop very finely. Wash the tomatoes, cut them in half, cut the stem and cut the tomatoes into fine dice.
2. Heat 2 tablespoons of oil in a large saucepan. Sauté the garlic, onion, chilli, brown sugar, and cumin for about 2 minutes while stirring. Add the tomato paste, stir and cook briefly.
3. Deglaze with the tomato puree, orange juice and 200 ml of water. Add the tomato pieces. Bring everything to a boil and simmer for about 20 minutes. Meanwhile, cut the halloumi cheese into 1 cm cubes. Roast the sesame or pumpkin seeds in a skillet until golden brown and remove. Heat 2 tablespoons of oil in the pan you are using. Fry the halloumi in it for 3-4 minutes, turning it over.
4. Wash the basil, dry it carefully and remove the leaves. Take the soup off the heat. Add the cream and basil. Blend everything with the hand mixer. Season to taste with salt, pepper and a pinch of brown sugar. Serve the warm tomato soup sprinkled with the halloumi cheese and sesame seeds.