Lentil Stew

Marinated grilled chicken served with a side of salad.

Grilled Chicken

Aubergine Hummus

A classic hummus served with pita and veggies.

Hummus Platter

Fresh Lemonade

Mixed greens, chickpeas, cucumbers, and house dressing.

Chickpea Salad Bowl

Chickpea Hummus

Iced Tea

Chocolate Mousse

Bowl of the Day

Vegan Shawarma

Baba Ghanoush

Mint Tea

A Moroccan-inspired stew with seasonal vegetables.

Vegetable Tagine

A rich and flavorful chickpea curry served with rice.

Chickpea Curry

A bowl filled with assorted fresh vegetables and grains.

Veggie Bowl

Chickpea Falafel

A creamy blend of chickpeas, tahini, lemon, and garlic.

Hummus Plate

Chai Tea

Chocolate Cake

Plant-based burger served with sweet potato fries.

Vegan Burger

Slow-cooked chickpeas with spices and vegetables.

Chickpea Stew

A traditional Lebanese salad made from finely chopped parsley, tomatoes, mint, onion, and soaked in olive oil and lemon juice.

Tabbouleh

Fresh salad with chickpeas, tomatoes, cucumber, and lemon dressing

Chickpea Salad

Place the lentils in a colander and rinse under cold water, then set aside.

Rinse the Lentils

Peel and chop the carrots, celery, onion, garlic, and potato into small, even pieces. Set aside.

Chop the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Aromatics

Add the rinsed lentils and vegetable broth to the pot. Stir well.

Add Lentils and Broth

Add the bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.

Season the Stew

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

Simmer the Stew

After 30 minutes, add the chopped potato and spinach to the stew. Stir to combine.

Add Potatoes and Spinach

Taste the stew and adjust the seasoning with more salt and pepper if needed. Simmer for an additional 10-15 minutes until the potatoes are tender.

Final Seasoning

Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!

Serve

Lentils

Vegetable broth

Olive oil

Carrots

Celery stalks

Onion

Garlic cloves

Potato

Spinach

Bay leaves

Thyme

Salt

Black pepper

In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours.

Marinate the Chicken

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

Combine Salad Ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the grilled chicken alongside the fresh salad.

Plate the Dish

Chicken breasts

Lemon juice

Garlic cloves, minced

Dried oregano

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Olive oil (for dressing)

Balsamic vinegar (for dressing)

Salt (for seasoning)

Black pepper (for seasoning)

Preheat your oven to 400°F (200°C). Cut the aubergine in half lengthwise and place it on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for about 30-40 minutes, or until the flesh is tender and slightly charred.

Roasting the Aubergine

Once roasted, remove the aubergine from the oven and let it cool for about 10 minutes. Scoop out the flesh with a spoon and discard the skin.

Cooling the Aubergine

In a food processor, combine the roasted aubergine flesh, tahini, garlic, lemon juice, cumin, and the remaining tablespoon of olive oil. Blend until smooth and creamy.

Blending Ingredients

Taste the hummus and adjust seasoning with more salt, pepper, or lemon juice as needed. If the hummus is too thick, you can add a little water or more olive oil to reach your desired consistency.

Adjusting Flavor

Transfer the hummus to a serving bowl and drizzle a little olive oil on top. You can also sprinkle some extra cumin or paprika for garnish.

Plating the Hummus

Serve the hummus with warm pita bread on the side for dipping.

Serving with Pita Bread

Aubergine (Eggplant)

Tahini

Garlic

Lemon Juice

Olive Oil

Cumin

Black Pepper

Pita Bread

Drain and rinse the canned chickpeas under cold water.

Prepare the Ingredients

In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth.

Blend the Hummus

If the hummus is too thick, add additional water, one tablespoon at a time, until you reach your desired consistency.

Adjust Consistency

Transfer the hummus to a serving bowl and sprinkle paprika on top for garnish.

Add Paprika

Warm the pita bread in a toaster or oven until soft and pliable.

Prepare the Pita

Wash and cut the carrot, cucumber, and bell pepper into sticks or slices. Arrange them on a platter.

Prepare the Veggies

Place the hummus in the center of the platter. Surround it with pita bread and the prepared vegetables. Enjoy!

Canned chickpeas

Ground cumin

Water

Paprika

Pita bread

Carrot sticks

Cucumber slices

Bell pepper slices

Cherry tomatoes

Roll the lemons on a counter to soften them, then cut each lemon in half. Using a citrus juicer or reamer, extract the juice from each half into a measuring cup. Remove any seeds that may fall into the juice.

Juicing the Lemons

In a large pitcher, combine the freshly squeezed lemon juice with the granulated sugar. Stir the mixture well until the sugar is completely dissolved.

Mixing Sugar and Lemon Juice

Pour in the 4 cups of cold water into the pitcher with the lemon juice and sugar mixture. Stir well to combine all the ingredients uniformly.

Adding Water

If desired, add fresh mint leaves to the pitcher for an herbal note. Serve the lemonade over ice cubes for a refreshing touch.

Serving Suggestions

Fresh Lemons

Granulated Sugar

Cold Water

Fresh Mint Leaves

Ice Cubes

Thoroughly wash the mixed greens and place them in a large salad bowl. Peel and dice the cucumber into small cubes, and add it to the bowl.

Wash and Chop the Vegetables

Open the can of chickpeas, drain the liquid, and rinse the chickpeas under cold water. Add them to the salad bowl with the mixed greens and cucumbers.

Rinse the Chickpeas

In a small bowl, combine olive oil, lemon juice, honey or maple syrup, salt, and black pepper. Whisk together until well mixed.

Combine Dressing Ingredients

Pour the house dressing over the salad ingredients in the large bowl. Toss everything together until the mixed greens, cucumbers, and chickpeas are evenly coated with the dressing.

Divide the salad into serving bowls. Enjoy your chickpea salad bowl fresh!

Mixed Greens

Cucumbers

Canned Chickpeas

Honey or Maple Syrup

Open the can of chickpeas and drain the liquid. Rinse the chickpeas under cold water to remove excess sodium and any canning residue.

Drain and Rinse Chickpeas

In a food processor, combine the drained chickpeas, tahini, garlic cloves, lemon juice, olive oil, ground cumin, and salt.

Blend Ingredients

Blend the mixture on high until smooth and creamy, scraping down the sides as needed.

Process Until Smooth

If the hummus is too thick, add water one tablespoon at a time, blending until you reach your desired consistency.

Taste the hummus and adjust seasoning by adding more salt, lemon juice, or garlic as desired.

Taste and Adjust Seasoning

Warm the pita bread in a toaster or on a skillet until soft and slightly toasted.

Prepare Pita Bread

Spoon the hummus into a serving bowl, drizzle with additional olive oil, and sprinkle paprika and chopped fresh parsley on top.

Serve Hummus

Serve the hummus with warm pita bread for dipping. Enjoy your delicious homemade chickpea hummus!

Enjoy

canned chickpeas

tahini

garlic cloves

lemon juice

olive oil

ground cumin

salt

water

pita bread

paprika

fresh parsley

In a medium saucepan, bring 4 cups of water to a rolling boil.

Boil Water

Once the water is boiling, remove it from heat and add the 4 black tea bags. Let them steep for 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, carefully remove the tea bags from the water and discard them.

Remove Tea Bags

Stir in 2 tablespoons of lemon juice and 1 tablespoon of granulated sugar into the brewed tea while it is still warm. Mix until the sugar is completely dissolved.

Add Lemon Juice and Sugar

Allow the tea to cool to room temperature, then transfer it to the refrigerator and chill for at least 1 hour.

Cool the Tea

Fill tall glasses with ice cubes (about 1 cup per glass). Pour the chilled tea over the ice.

Prepare to Serve

Garnish each glass with a slice of lemon and a few fresh mint leaves, if desired.