Chickpea Orzo Salad With Harissa Roasted Eggplant Recipes

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CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT



Chickpea Orzo Salad With Harissa-Roasted Eggplant image

Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt's bowties.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil, plus more for the pasta
2 tablespoons harissa, plus more for seasoning
1 large Italian eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
Kosher salt
Black pepper
8 ounces orzo (or other small pasta)
1 cup walnuts
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup pitted green olives (preferably bright green Castelvetranos), roughly chopped or torn
1/4 cup fresh thyme or fresh oregano, roughly chopped, or a mix of the two
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Baby kale or mixed greens, for serving (optional)

Steps:

  • Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
  • Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
  • Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
  • To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 666 milligrams, Sugar 9 grams

CHICKPEA AND EGGPLANT SALAD



Chickpea and Eggplant Salad image

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Provided by Amelia Freer

Categories     HarperCollins     Chickpea     Eggplant     Almond     Lunch     Tomato     Healthy     Kid-Friendly     Side     Dinner     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 as a side, 2 as a meal

Number Of Ingredients 10

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

Steps:

  • Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
  • Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  • On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  • Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

MANOURI, EGGPLANT AND ORZO SALAD



Manouri, Eggplant and Orzo Salad image

Provided by Sara Dickerman

Categories     pastas, salads and dressings

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 14

Kosher salt
2 cups dried orzo
6 tablespoons extra-virgin olive oil, or as needed
3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant)
1/4 cup canola oil
3 tablespoons flour
Freshly ground black pepper
1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed
1/4 cup Kalamata olives, pitted and sliced lengthwise into 1/4-inch slivers
3/4 cup chopped roasted red peppers (jarred or homemade)
1 tablespoon finely chopped mint
1 tablespoon finely chopped dill
2 tablespoons roughly chopped basil
4 ounces manouri, cut into 1/2-inch cubes (about 3/4 cup)

Steps:

  • Bring a large pot of salted water to a boil and cook the orzo according to the package directions. Drain, toss with 1 tablespoon of the olive oil and spread on a baking sheet. Let cool in the refrigerator.
  • Toss the eggplant with 1 1/2 teaspoons salt and place in a colander set over a bowl or in a sink. Put several bowls or plates on top of the eggplant and let drain for at least 30 minutes.
  • Line a baking sheet with paper towels and set aside. In a heavy 10-inch skillet, heat 4 tablespoons of the olive oil and the canola oil over medium heat. Squeeze the excess liquid from the eggplant, blot with paper towels and toss in a bowl with the flour. In two batches, fry the eggplant until the cubes are crisp and golden brown. Using a slotted spoon, transfer to the prepared baking sheet. (Add a little extra oil to the pan for the second batch, as needed.)
  • In a large bowl, toss the orzo with 1 teaspoon salt, 1/4 teaspoon pepper, the lemon juice and the remaining tablespoon of olive oil. Fold in the olives, peppers, mint, dill, basil and manouri. Taste and adjust for seasoning with additional salt, pepper, lemon juice or olive oil. Just before serving, toss in the fried eggplant.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 226 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKPEA ORZO SALAD



Chickpea Orzo Salad image

A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.

Provided by Miss Annie in Indy

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb orzo pasta
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon-style mustard
1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint
2 tablespoons dried oregano
1 tablespoon dried thyme leaves
1/2 tablespoon black pepper
2 medium tomatoes, diced
4 scallions, chopped
1 medium cucumber, unpeeled, diced
2 garlic cloves, minced
1 cup pitted black olives, halved or 1 cup green olives, sliced
1/4 lb feta or 1/4 lb seasoned tofu, crumbled
1 (15 ounce) can chickpeas, drained

Steps:

  • In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
  • Drain and cool under cold running water.
  • In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
  • In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
  • Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
  • Chill for 1 hour before serving.
  • Place over a bed of lettuce.

Nutrition Facts : Calories 365.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.8, Sodium 625.8, Carbohydrate 52.3, Fiber 6.8, Sugar 3.6, Protein 12.5

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