Chickpea Melon And Rosemary Salad Recipes

CHICKPEA, MELON, AND ROSEMARY SALAD

Chickpea, Melon, and Rosemary Salad image

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
1 6-inch sprig rosemary, leaves stripped and coarsely chopped
1 clove garlic, minced
2 (15-ounce) cans chickpeas, drained and rinsed
3 cups coarsely chopped melon, such as cantaloupe or honeydew
1 1/2 ounces speck (about 5 slices), thinly sliced crosswise into strips
Zest of 1 lemon, plus 2 tablespoons lemon juice
3/4 teaspoon coarse salt
1/8 teaspoon ground black pepper

Steps:

In a small saute pan, combine olive oil, rosemary, and garlic. Bring to a simmer over medium heat.
Remove from heat and toss with chickpeas in a large bowl. Stir in melon, speck, lemon zest and juice, salt, and black pepper.

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD

Lemon & rosemary pork with chickpea salad image

Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
2 tsp finely chopped rosemary
4 cloves garlic , crushed
juice and zest ½ lemon
4 boneless pork steaks , trimmed of fat
1 red onion , finely sliced
2 tbsp sherry vinegar
2 x 400g/14oz can chickpeas , rinsed and drained
110g bag mixed salad leaves

Steps:

Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

Nutrition Facts : Calories 396 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

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