Lemony Garbanzo Salad Recipes

LEMONY GARBANZO SALAD

Steps:

• In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS

Steps:

• Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

STRAPATSADA WITH A CHICKPEA RICE SALAD

Steps:

• Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
• Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
• Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
• Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

LEMON GARBANZO SALAD WITH FETA

Steps:

• Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl.
• Let mixture stand for 15 minutes.
• Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
• Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk.
• Drizzle over bulgur mixture, and toss gently to coat.
• Cover and chill.

LEMONY CHICKPEA SALAD

Steps:

• In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat,
• stirring occasionally, until the vegetables are golden, about 10 minutes.
• Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours.
• Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas.
• Discard the herb sprigs, onion, carrots and celery.
• Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes.
• Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini.
• Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.