Chickpea And Kumara Salad Recipes

KALE AND CHICKPEA SALAD

Steps:

• For the onions: Preheat the oven to 400 degrees F.
• Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
• For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
• For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

CHICKPEA AND EDAMAME SALAD

Steps:

• Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

CHICKPEA AND KUMARA SALAD

Steps:

• If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
• Drain the chickpeas and rinse them in fresh water.
• Preheat oven to 220°C or 200°C if using a fan-forced oven.
• Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
• Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
• Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
• Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.

KUMARA SALAD

Steps:

• Preheat oven to 220C (200C fan forced).
• Line a baking tray with baking paper and place kumara on prepared tray and drizzle with half the oil and bake for 20 minutes or until tender.
• Combine kumara with remaining ingredients in a medium bowl.