Top 5 Healthy and Salty Recipes

Here are some delicious and healthy savory recipes that are packed with flavor and perfect for a nutritious snack or meal.

1. Roasted Chickpeas

Ingredients:

• 1 can of chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel, then toss them with olive oil, paprika, garlic powder, cumin, salt, and pepper.
3. Spread them in a single layer on a baking sheet.
4. Roast for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown.
5. Let them cool before serving as a snack or salad topping.

2. Avocado and Tomato Toast

Ingredients:

• 1 ripe avocado
• 1 tomato, sliced
• Whole-grain bread toasted
• Salt and pepper to taste
• A drizzle of olive oil
• Optional: Red pepper flakes or balsamic vinegar

Instructions:

1. Mash the avocado with a fork and season with salt and pepper.
2. Spread the mashed avocado onto a slice of toasted whole-grain bread.
3. Layer with fresh tomato slices and drizzle with olive oil.
4. Sprinkle with optional red pepper flakes or balsamic vinegar for extra flavor.
5. Enjoy it as a quick snack or light meal!

3. Grilled Zucchini Fries

Ingredients:

• 2 medium zucchinis
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for spraying

Instructions:

1. Preheat the grill to medium heat.
2. Cut the zucchini into thin strips resembling fries.
3. In one bowl, beat the egg. In another bowl, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
4. Dip the zucchini strips into the egg, then coat them with the breadcrumb mixture.
5. Spray the zucchini fries lightly with olive oil and place them on the grill.
6. Grill for about 3-5 minutes per side until golden and crispy.
7. Serve with a side of yogurt or salsa for dipping.

4. Cauliflower and Sweet Potato Soup

Ingredients:

• 1 small head of cauliflower, chopped
• 1 medium sweet potato, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the chopped cauliflower, sweet potato, turmeric, salt, and pepper. Stir well.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat to simmer. Let it cook for 20-25 minutes until the vegetables are tender.
4. Blend the soup until smooth using an immersion blender or transferring it to a regular blender.
5. Taste and adjust seasoning as needed before serving.

5. Lentil Salad with Feta and Olives

Ingredients:

• 1 cup cooked lentils (can use canned lentils, drained and rinsed)
• 1/4 cup crumbled feta cheese
• 1/4 cup Kalamata olives, chopped
• 1 small cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, feta, olives, and cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for later.

Enjoy your meal 🙂