Egyptian Fattet Salad Layered Chickpea Salad Recipes

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

Ingredients

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

EGYPTIAN FATTET SALAD (LAYERED CHICKPEA SALAD)

Egyptian Fattet Salad (Layered Chickpea Salad) image

This recipe is in my Mediterranean Light cookbook and I finally got around to trying it. The author describes this layered salad as "almost like a hummous casserole." All fatta recipes, whether prepared with meat or vegetarian use day old pita bread. If you're wanting lots of lemon, lots of garlic-this is it. PS< The olive oil and pine nuts are my addition.

Provided by COOKGIRl

Categories Beans

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups plain yogurt
1 1/2 cups dried garbanzo beans, soaked overnight (garbanzo beans)
salt, to taste
3 day old whole wheat pita bread
1 1/2 large lemons, juice of
1 large garlic clove, peeled
1/2 teaspoon cumin, to taste
3 garlic cloves, peeled and finely minced
1 tablespoon tahini (optional)
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts, toasted
2 tablespoons of fresh mint, leaves chopped coarsley (NOT dried mint)

Steps:

Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
Place the soaked beans in a large pot of water and bring to a boil. Reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
Lightly oil a serving platter. Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
Drain the chickpeas and *RESERVE* the liquid. Coarsely puree *HALF* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. Add salt and adjust other seasonings if necessary.
To the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
Place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. Squeeze the remaining juice of half the lemon into the liquid. Lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but NOT drenched.
Next top the moistened pita bread with the chickpea puree. Spread the remaining whole chickpeas over the puree. Drizzle about 2 tablespoons olive oil all over. Top with the yogurt mixture. Sprinkle with the pine nuts.
Garnish with the fresh mint.
NOTE: Salad is best eaten at the same meal as the dish does not store well.
Yield: 6 servings for a meal or [may] serve more if served as an appetizer.

Nutrition Facts : Calories 395.4, Fat 13.7, SaturatedFat 3.4, Cholesterol 13.3, Sodium 230.7, Carbohydrate 54.8, Fiber 11.4, Sugar 10.8, Protein 17

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