Chickpea And Octopus Salad Recipes

BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE

Braised Octopus with Chickpea Salad and Salsa Verde image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 25

Ingredients

Tentacles from one 4-to 6-pound fresh octopus
1 cup sherry vinegar or red wine vinegar
1 cup red wine
1 cinnamon stick
2 star anise pods
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 bay leaf
A few sprigs fresh parsley (can also use basil or oregano)
A few sprigs fresh thyme (can also use basil or oregano)
4 cups fresh or canned cooked chickpeas
1/2 small red onion or 1/2 large red onion, sliced
1/2 poblano pepper, minced
Zest of one lemon, plus 1/4 cup lemon juice
1/4 cup lime juice
Zest of one orange, plus 1/4 cup orange juice
1/2 cup extra-virgin olive oil
1 cup chopped romaine hearts
1 cup arugula
2 tablespoons fresh basil, chopped
1/2 bunch fresh basil
1/2 bunch fresh parsley
2 cloves garlic
3 to 4 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
Serve the salsa verde over the chickpea salad and octopus.

CHICKPEA AND OCTOPUS SALAD

Chickpea and Octopus Salad image

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Provided by Ruth Cousineau

Time 20m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 (14- to 15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 (4-ounce) cans octopus in oil, drained and cut into 1/2-inch pieces
1/3 cup thinly sliced red onion
1/2 green bell pepper, cut into thin strips
1 chayote (mirliton), peeled, seeded, and cubed (1/2 inch)
2 1/2 tablespoons Sherry vinegar
1/2 cup extra-virgin olive oil

Steps:

Toss together all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand 10 minutes to allow flavors to develop.

GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO

Grilled Octopus With Chickpeas and Oregano image

Categories dinner, project, salads and dressings, main course

Time 2h30m

Yield Serves 4

Number Of Ingredients 25

Ingredients

3 1/2 pounds octopus (preferably previously frozen)
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 fennel bulb, coarsely chopped
2 bay leaves
2 tablespoons red pepper flakes
2 tablespoons coriander seeds
6 garlic cloves, peeled
1 bottle dry white wine
3 wine corks (yes, corks!)
Salt to taste
2 oranges, quartered and crushed
1 lemon, quartered and crushed
1 teaspoon red pepper flakes
4 cloves garlic, peeled and smashed
1/4 cup olive oil
1 cup red wine vinegar
1/3 cup sugar
1 small onion, thinly sliced
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
2 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
2 cups cooked chickpeas, washed and drained

Steps:

For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.

CHICKPEA SALAD

Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

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