Middle Eastern Chickpea Salad 7pointsplus Value Recipe 465

MIDDLE EASTERN CHICKPEA SALAD (BALELA)

Middle Eastern Chickpea Salad (Balela) image

I like to mince the herbs and the garlic in my food processor, it makes the job quick and easy and everything gets finely and evenly chopped.

Provided by Sue Moran

Categories Salad

Number Of Ingredients 15

Ingredients

15 ounce can of chickpeas, drained and well rinsed
7 ounces canned black beans, drained and rinsed
1/2 cup finely chopped tomatoes
1/3 cup minced red onion
1/3 cup finely chopped bell peppers, assorted colors
1/3 cup finely chopped cucumber
1/4 cup finely chopped black olive
1/4 cup halved or sliced stuffed green olives
2 cloves garlic, very finely minced
1 packed cup parsley leaves, minced
1/2 packed cup mint leaves, minced
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1 tsp sumac, or more to taste
salt and fresh cracked pepper to taste

Steps:

Whisk together the dressing and taste to adjust any of the ingredients.
Add all the salad ingredients to a large bowl and toss lightly with the dressing.
Serve with labneh, either along side, or on top, and fresh pita bread, toasted or not.

Nutrition Facts : Calories 182.04 kcal, Carbohydrate 20.28 g, Protein 6.11 g, Fat 9.33 g, SaturatedFat 1.24 g, Sodium 327.78 mg, Fiber 6.52 g, Sugar 3.35 g, ServingSize 1 serving

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN CHICKPEA SALAD 7POINTSPLUS VALUE RECIPE - (4.6/5)

Middle Eastern Chickpea Salad 7PointsPlus Value Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 14

Ingredients

3 spray(s) olive oil cooking spray
1 large whole wheat pita(s), split open
3/4 tsp kosher salt, divided
1/2 tsp ground cumin, divided
3 Tbsp fresh lemon juice
2 Tbsp water
1 1/2 Tbsp olive oil, extra-virgin
1/4 tsp black pepper, freshly ground, or to taste
2 cup(s) canned chickpeas, rinsed and drained
2 cup(s) fresh cherry tomato(es), halved or quartered, yellow and/or red
1/3 medium English cucumber(s), cut lengthwise, sliced into 1/2-inch-thick pieces
1/4 cup(s) (sliced) uncooked red onion(s), diced
1/2 cup(s) fresh parsley, fresh, coarsely chopped
6 cup(s) (shredded) romaine lettuce, cut into thick shreds

Steps:

Place oven rack in middle position. Preheat oven to 400ºF. Line a baking sheet with aluminum foil or coat with cooking spray. Coat both sides of split pita with cooking spray; place rough side up on prepared baking sheet. Sprinkle tops with 1/4 teaspoon each salt and cumin. Bake until crisp, about 5 to 7 minutes. Remove to a wire rack to cool. Meanwhile, in a large bowl, whisk together lemon juice, water, oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon cumin and pepper. Add chickpeas, tomatoes, cucumber, onion and parsley; toss to coat. Let stand tossing occasionally, at least 10 minutes for flavors to blend. To serve, line each of four plates with 1 1/2 cups lettuce. Top each with a slightly heaping 1 1/4 cups chickpea mixture. Break 1/2 of each pita into small pieces over each salad. Drizzle any dressing left in bottom of bowl evenly over salads. Serve. Yields 1 salad per serving. Notes This salad can be made 1 day ahead but add the pita pieces just before serving.

MIDDLE EASTERN CHICKPEAS

Middle Eastern Chickpeas image

Make and share this Middle Eastern Chickpeas recipe from Food.com.

Provided by Julie Bs Hive

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
3 small minced garlic cloves
1 teaspoon fresh minced ginger
1 large chopped onion
1 (15 ounce) can tomatoes, peeled, in juice reserve juice
3 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon clove
1/2 teaspoon cayenne
2 (15 ounce) cans drained and rinsed garbanzo beans
1/2 cup fresh minced fresh parsley

Steps:

In large heavy skillet sauté garlic, ginger and onion in oil 3-5 minutes until soft.
Add tomatoes, break in smaller pieces. Add 1/2 reserved juice. Add rest of spices. Cook 5 minutes.
Add garbanzos, cook 10 minutes. If too thick, add rest of juice. Add parsley and toss. This recipe isn't too spicy, it's the minimum. Add more to your taste.

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