Spanish Chickpea Salad Recipes

SPANISH CHICKPEA SALAD

Spanish Chickpea Salad image

This is a recipe from a Spanish website for immigrents to Spain. As usual they are not forth coming with any times for anything so I'm guessing, sorry. I'm using assumed time for making this with canned beans. Posted For Zaar World Tour.

Provided by Annacia

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 kg chickpeas
1 large tomatoes
4 red peppers (pimientos del piquillo)
50 g cured ham, diced
hard-boiled egg, chopped
1 bunch spring onion, sliced
1 small garlic clove
extra virgin olive oil
white wine vinegar
salt and pepper
fresh parsley

Steps:

Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
Add the eggs, onions and garlic.
Cut the cured ham into small squares and add to the bowl.
Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
Add the chickpeas to the salad mixture
Garnish with fresh parsley and serve.

Nutrition Facts : Calories 213.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 6.5, Sodium 570.8, Carbohydrate 37.5, Fiber 8.6, Sugar 6.2, Protein 10.6

PASTA CHICKPEA SALAD

Pasta Chickpea Salad image

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

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