Chickpea Roasted Peppers And Capers Salad Recipes

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ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY



Roasted Chickpea And Avocado Salad Recipe by Tasty image

Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 12

5 oz mixed greens
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpeas, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons smoked paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
  • Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
  • Dice the cucumber and add to a large bowl.
  • Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
  • Divide between individual bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams

MEDITERRANEAN-INSPIRED CHICKPEA SALAD



Mediterranean-Inspired Chickpea Salad image

A quick and easy Mediterranean-inspired salad.

Provided by Caleb Zulawski

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon chopped garlic
1 (15 ounce) can chickpeas, drained
1 (6 ounce) can small black olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) jar roasted red peppers, drained and chopped
3 ounces crumbled feta cheese
1 ½ ounces non-pareil capers, rinsed and drained
1 (10 ounce) jar dolmas (grape leaves), drained and rinsed

Steps:

  • Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
  • Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Side dish

Time 25m

Number Of Ingredients 7

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHICKPEA & ROASTED PEPPER SALAD



Chickpea & roasted pepper salad image

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

400g can chickpea
4-5 roasted red pepper , from a jar (or see Know-how, below)
4 tbsp chopped mint
4 tbsp chopped parsley
4 spring onions , chopped
2 tbsp lemon juice
3 tbsp olive oil

Steps:

  • Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
  • Serve in one big bowl, or four small ones so everyone has their own portion.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD



Chick-Pea, Roasted Pepper and Caper Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Chickpea     Bell Pepper     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

Steps:

  • Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

CHICKPEA SALAD WITH CAPERS AND ROASTED RED PEPPERS



Chickpea Salad with Capers and Roasted Red Peppers image

This is a great make-ahead dish for weekday lunches. It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges.

Provided by From www.smittenkitchen.com

Number Of Ingredients 8

2 large red peppers (, roasted and skinned)
3 cups of cooked chickpeas (, rinsed if canned (about 2 15-ounce cans))
1/4 cup of parsley (, chopped)
3 tablespoons of capers (, rinsed)
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic (, minced)
4 tablespoons of extra virgin olive oil

Steps:

  • To roast peppers, broil under high heat over roast over an open flame until peppers are blacked.
  • Place in a bowl with a lid and let wilt. When cool, rub skin of peppers off with your hands and remove seeds.
  • Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, parsley and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.
  • Serve immediately, or refrigerate it for a day to get

ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS



Roasted Cabbage Caesar Salad With Chickpeas image

This is not your usual Caesar salad. It forgoes the lettuce for wedges of roasted cabbage and replaces the croutons with roasted chickpeas. The Caesar dressing is a cheater's version, using store-bought mayonnaise instead of fresh egg yolks; roasted garlic adds creamy richness, while briny capers and lemon evoke traditional Caesar flavors. A hot oven and a heated sheet pan are your friends here - start heating as soon as you think about cooking this dish - ensuring that everything cooks quickly and evenly. The cabbage caramelizes on the outside while the interior retains crisp-tenderness, and the chickpeas become warm and creamy with just a bit of crunch. (If you want them crispier, roast for 10 to 15 minutes more.) To make this dish vegan, use plant-based mayonnaise and omit the Parmesan.

Provided by Hetty McKinnon

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
1/2 cup extra-virgin olive oil, plus 2 to 3 tablespoons more
6 garlic cloves (1 peeled and 5 unpeeled)
1 lemon
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds green cabbage (about 1 medium head), cut into 8 wedges, core intact so that the wedges stay together (see Tip)
1/2 cup mayonnaise
2 tablespoon capers, drained and finely chopped
Parmesan, shaved or grated, for serving
Handful of soft herbs, such as parsley or basil

Steps:

  • Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
  • In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
  • Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
  • Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
  • After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
  • Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
  • To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted Pepper Salad With Capers & Pine Nuts image

Chargrilled red and yellow peppers served sliced with Mediterranean flavours. Recipe by Sara Buenfeld from Good Food Magazine.

Provided by English_Rose

Categories     Peppers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 red peppers
3 yellow peppers
3 tablespoons extra-virgin olive oil, plus extra for broiling
1 garlic clove
1 tablespoon white wine vinegar
2 tablespoons pine nuts, toasted
1 -2 tablespoon capers
6 basil leaves, shredded (optional)

Steps:

  • Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.

Nutrition Facts : Calories 184.8, Fat 13.6, SaturatedFat 1.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.4, Sugar 3.9, Protein 3

CHICKPEA, ROASTED PEPPERS AND CAPERS SALAD



Chickpea, Roasted Peppers and Capers Salad image

Make and share this Chickpea, Roasted Peppers and Capers Salad recipe from Food.com.

Provided by evelynathens

Categories     Peppers

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1 (7 ounce) jar roasted pepper or 1 (7 ounce) jar pimientos, drained, diced
1/4 cup chopped of fresh mint
3 tablespoons drained capers
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon oregano (preferably Mediterranean)
1 1/2 tablespoons fresh lemon juice (or to taste)

Steps:

  • Combine all ingredients and season.
  • Allow flavours to 'marry' at least 1 hour (in refrigerator) before serving.
  • (Can be made 1 day ahead).

Nutrition Facts : Calories 507.9, Fat 29.6, SaturatedFat 4, Sodium 850.7, Carbohydrate 51.5, Fiber 10.3, Sugar 0.2, Protein 11.3

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