Chickpea Slaw Recipes

CHICKPEA SLAW RECIPE

Steps:

• Put into a large bowl the broccoli slaw, grated carrots, sundried tomatoes, fresh tomato, chickpeas, avocado, and chives. Mix together in a small bowl the olive oil, vinegar, and spices, then mix into slaw. Keep refrigerated until ready to serve.

CHICKPEA SALAD

Steps:

• In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

EDAMAME & CHICKPEA SLAW

Steps:

• Preheat oven to 450 degrees.
• Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with slat and drizzle with 2 tsp oil.
• Bake for 30 minutes, tossing occasionally.
• Remove from oven and let cool.
• Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl, set aside.
• In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, pepper and remaining 2 tsp oil; pour over slaw, tossing gently.
• Chill for at least 30 minutes.
• Top with roasted chickpeas.

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS

Steps:

• Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
• Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
• Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).