Spicy Chick Pea Salad Recipes
SPICY CHICKPEA SALAD
This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.
Provided by Crabzilla
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drain and rinse (well) the Chickpeas.
- Place Chickpeas in a medium sized mixing bowl.
- Add the rest of the ingredients and mix very well.
- Let set for an hour to allow flavors to blend.
- Serve nice and cold with some hot Pita bread or just as a side dish.
Nutrition Facts : Calories 231, Fat 9, SaturatedFat 1.3, Sodium 853.9, Carbohydrate 32.9, Fiber 7.5, Sugar 3.6, Protein 7.2
SPICY COUSCOUS AND CHICKPEA SALAD
Enjoy this easy couscous, Chickpeas and vegetable salad that's ready in just 20 minutes. Perfect side for any meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook couscous in water with 1/4 teaspoon salt as directed on package.
- Meanwhile, in medium bowl, mix Chickpeas, tomatoes, soybeans and cilantro. In small bowl, mix dressing ingredients until well blended.
- Add cooked couscous to salad; mix well. Pour dressing over salad; stir gently to mix. Spoon salad mixture into halved bell peppers. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g
SPICY CHICK-PEA SALAD
Categories Salad No-Cook Quick & Easy Low Cal Low/No Sugar Chickpea Summer Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl stir together the chick-peas, the oil, the garlic, the lemon juice, the red pepper flakes, the parsley, and salt and pepper to taste and chill the salad, covered, for 30 minutes.
SPICY CHICKEN & CHICKPEA SALAD
A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients for the chicken; cover and chill together for at least an hour.
- Combine all ingredients for the chickpeas; cover and chill together.
- Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
- Chill the cooked chicken.
- Toss together the spinach and lettuce.
- Drizzle with the lemon juice& chili oil.
- Serve green salad with a portion of chickpeas and chicken.
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
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