Chickpea Flatbread With Parsley Olive Salad Recipes

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CHICKPEA FLATBREAD WITH OLIVE TAPENADE



Chickpea Flatbread with Olive Tapenade image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1/2 tsp. chopped fresh rosemary or thyme
2 Tbs. olive oil
1 cup unbleached white flour
1 cup chickpea flour
1 tsp. salt
1/4 tsp. black pepper coarsely ground
1 1/2 cups warm water
oil for frying
6 cloves garlic, peeled and chopped
1/2 cup capers, rinsed
1 3/4 cup kalamata olives, pitted
1 tsp. thyme, fresh, chopped
1 tsp. oregano, fresh, chopped
1 Tbs. fresh lemon juice
freshly ground black pepper
olive oil, extra virgin

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



Strapatsada with a Chickpea Rice Salad image

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

2 medium tomatoes, cored
1 tablespoon olive oil
3 cloves garlic, minced
6 large eggs, lightly beaten
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup crumbled feta cheese
1 tablespoon chopped fresh oregano
3 cups hot cooked brown rice
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup pitted Kalamata olives, chopped
3 tablespoons chopped fresh parsley
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons tahini

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



Chickpea & Olive Salad image

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

1 (19 ounce) can chickpeas, drained
1/2 cup black olives, pitted & chopped
1/4 cup scallion, chopped
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/8 teaspoon cayenne powder
salt, to taste

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



Spiced Tomato And Chickpea Flatbread Recipe by Tasty image

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

1 pt Walmart Cherry Tomatoes, halved
1 clove large garlic, minced
½ teaspoon ground coriander
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, optional
¼ teaspoon kosher salt
1 tablespoon olive oil
1 can chickpeas, drained and rinsed
1 teaspoon lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 green onions, white parts only, finely chopped
1 tablespoon fresh parsley leaves, chopped
1 cup full-fat greek yogurt
½ cup cucumber, peeled and finely diced
2 tablespoons fresh mint leaf, finely chopped
2 tablespoons fresh parsley leaf, chopped
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
4 flatbreads, warmed
1 teaspoon paprika
2 tablespoons fresh parsley, chopped

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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