CHICKPEA FLATBREAD WITH OLIVE TAPENADE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
- TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.
STRAPATSADA WITH A CHICKPEA RICE SALAD
Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.
Provided by dinehaus
Categories Greek Main Dishes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
- Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
- Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
- Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg
CHICKPEA & OLIVE SALAD
Make and share this Chickpea & Olive Salad recipe from Food.com.
Provided by FDADELKARIM
Categories Onions
Time 7m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a glass bowl until well blended.
- Serve at room temperature.
SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY
Here's what you need: Walmart Cherry Tomatoes, large garlic, ground coriander, ground cumin, cayenne pepper, kosher salt, olive oil, chickpeas, lemon juice, kosher salt, freshly ground black pepper, green onions, fresh parsley leaves, full-fat greek yogurt, cucumber, fresh mint leaf, fresh parsley leaf, kosher salt, freshly ground black pepper, flatbreads, paprika, fresh parsley
Provided by Walmart
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
- Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
- Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
- To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
- Enjoy!
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