CHICKPEA AND ARTICHOKE MASALA
Provided by Aarti Sequeira
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
- Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
CHICKPEA SALAD
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 8
Steps:
- In medium bowl combine chickpeas, tomato, onion, garlic and mint. Add vinegar and olive oil. Toss to coat. Season with salt and pepper. Chill and serve.
MEDITERRANEAN-INSPIRED CHICKPEA SALAD
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
MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA
This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.
Provided by PalatablePastime
Categories Beans
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
- In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
- Slowly add olive oil, whisking to blend.
- Add dressing to salad and stir well.
- Cover and refrigerate for several hours or overnight (best), to blend flavors.
- Serve chilled.
ARTICHOKE AND CHICKPEA SALAD
Steps:
- Preheat the oven to 350 degrees F. Put the bread cubes on a baking sheet, and toast in oven until crisp throughout, about 8 to 10 minutes. Let cool.
- Combine the bread cubes, artichokes, chickpeas, sun-dried tomatoes, and almonds in a large serving bowl. Drizzle with the vinegar and oil, season with the salt, and toss well. Add the parsley and mint, and toss again to distribute. Serve at room temperature.
ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
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
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
GOLDEN CHICKPEA AND ARTICHOKE SALAD
This recipe is an amazing way to enjoy artichoke hearts and chickpeas together. Originally it came from "Vegan Yum Yum" by Lauren Ulm but I got it out of a local food magazine.
Provided by FancyPants81
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
- 2. Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
- 3. Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with lemon juice and salt and stir in chopped parsley. Serve warm or at room temperature, adjusting seasoning if needed.
Nutrition Facts : Calories 265.8, Fat 7.8, SaturatedFat 0.8, Sodium 960.9, Carbohydrate 42.2, Fiber 13.5, Sugar 1.8, Protein 11.8
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