Chickpea Melon And Rosemary Salad Recipes
CHICKPEA, MELON, AND ROSEMARY SALAD
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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
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
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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