Chickpea Spinach Feta And Pepita Tacos Recipes

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CHICK-PEAS AND SPINACH TAPAS



Chick-Peas and Spinach Tapas image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

  • If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
  • In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.

CHICKPEA, SPINACH, FETA, AND PEPITA TACOS



Chickpea, Spinach, Feta, and Pepita Tacos image

Provided by Joe Yonan

Categories     Sauce     Vegetarian     Dinner     Feta     Spinach     Chickpea

Number Of Ingredients 15

3 or 4 corn tortillas, preferably homemade (page 84)
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced
1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed
3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and cut into chunks
1 ounce feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas)
Hot pepper sauce, such as Tabasco
1/2 lime

Steps:

  • Warm the tortillas (see page 81) and wrap them in aluminum foil to keep warm.
  • Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant, about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.
  • Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.
  • Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Dash a little Tabasco on each taco, squeeze the lime over them, and eat.

CHICKPEAS WITH SPINACH (GREEK)



Chickpeas With Spinach (Greek) image

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

Steps:

  • In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
  • Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
  • Cover and simmer for about 18 minutes, stirring occasionally.
  • Add spinach and cook about 7 minutes longer, or until spinach is cooked.
  • Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS



Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

  • Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
  • While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
  • Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  • Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
  • To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

CHICKPEA, RED PEPPER, EGG & FETA HASH



Chickpea, red pepper, egg & feta hash image

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive or rapeseed oil
1 onion , halved and sliced
400g can chickpeas , drained
1½ tsp cumin seeds
4 roasted red peppers from a jar, torn into chunks
2-4 eggs
40g feta , crumbled
½ lemon , zested
small handful mint , leaves chopped
flatbreads , to serve (optional)

Steps:

  • Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
  • Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.

Nutrition Facts : Calories 441 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.8 milligram of sodium

WARM CHICKPEA, CHILLI & FETA SALAD



Warm chickpea, chilli & feta salad image

If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp olive oil
juice ½ lemon
½ tsp smoked paprika
100g spinach leaves
1 red pepper , deseeded and sliced
1 red chilli , deseeded and thinly sliced
4 spring onions , sliced
100g cherry tomatoes , halved
400g can chickpeas , drained
40g feta cheese or vegetarian alternative, crumbled

Steps:

  • Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
  • Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
  • Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

Nutrition Facts : Calories 289 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.41 milligram of sodium

VEGETARIAN CHICKPEA TACOS



Vegetarian Chickpea Tacos image

Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!

Provided by Dana D

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 15m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8 taco shells

Steps:

  • Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
  • Divide chickpea filling evenly among taco shells.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

SPINACH AND FETA PITA BAKE



Spinach and Feta Pita Bake image

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Provided by Heatherbee

Categories     World Cuisine Recipes     European     Greek

Time 22m

Yield 6

Number Of Ingredients 9

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
  • Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g

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From smittenkitchen.com


VEGAN CHICKPEA SKILLET SHAKSHUKA STYLE WITH FETA - VE EAT COOK BAKE
2021-05-05 Depending on which feta you use, this is already a nut-free dish. Soy free. My feta recipe is not soy-free and is made from tofu. If you now use a different feta, you can also make this soy-free, or you can add more chickpeas. Directions. Start by finely dicing the onions and garlic. Steam these in a little water until they are translucent.
From veeatcookbake.com


BAKED FETA WITH SPINACH AND CHICKPEAS | MEDITERRANEAN RECIPES ...
2019-01-03 Add the chickpeas, crushed tomato and salt to taste. Cook until thickened. Meanwhile, preheat oven to 350 degrees F. Place the chickpeas-spinach mixture in an 8-inch round baking dish and top with the Feta. Bake in the oven until cheese is softened, about 12-15 minutes. Remove from the oven, drizzle a little olive oil over, sprinkle with black ...
From cookingandcooking.com


THE AMAZING CHICKPEA SPINACH SALAD | HURRYTHEFOODUP.COM
2014-06-27 Instructions. Chop the cheese and add with the spinach and chickpeas to a large bowl. 1 handful spinach, 3.5 oz low fat feta cheese, 1 can chickpeas. Mix the honey, oil, lemon juice and raisins in a small bowl. 1 tbsp lemon juice, 3 tsp honey, 3 tbsp olive oil, 1 small handful raisins. Add the cumin, salt and pepper to the dressing bowl and mix ...
From hurrythefoodup.com


CATALAN CHICKPEAS AND SPINACH - GIMME SOME OVEN
2019-05-31 Place the spinach in a colander and rinse with water. Set aside. Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add in the garlic, paprika, cumin and stir to combine. Cook for 1 more minute, stirring occasionally. Reduce heat to medium.
From gimmesomeoven.com


ONE POT SPINACH AND CHICKPEA RICE PILAF - BUDGET BYTES
2015-11-14 Thaw the spinach in the microwave and then squeeze out the excess liquid. Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes). Add the smoked paprika, oregano, cumin, and dry rice to the skillet.
From budgetbytes.com


GREEK CHICKPEA SALAD WITH SPINACH - THE LAST FOOD BLOG
2019-02-27 Add the lemon juice to a bowl, whisk in the salt, pepper and oregano. Stir until the salt and pepper are dissolved. Next slowly add the olive oil, whisking all the time. Keep whisking until you have an emulsified sauce. Check the seasoning. Add all the salad ingredients, except the feta, to a large salad bowl and toss well.
From thelastfoodblog.com


FETA AND SPINACH CHICKEN PATTIES - HEALTHY LITTLE PEACH
2020-04-26 Instructions. In a large mixing bowl add in the ground chicken, almond flour, egg, feta, chopped spinach, salt, pepper, and garlic powder. Mix together. Roll the chicken mixture into 8 large or 12 small balls and place on a plate or parchment paper.
From healthylittlepeach.com


CHICKPEA PASTA RECIPE WITH FETA - A CEDAR SPOON
Reserve about 1 cup of pasta water. While the pasta is cooking heat a skillet over medium heat. Add the butter and let melt. Add the shallots and saute for about 2 minutes. Add the garlic and continue to saute for another 2 minutes or until fragrant. Whisk in the flour until lightly browned, about 1 minute.
From acedarspoon.com


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