SPICY CHICKPEA SALAD
Steps:
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
SPICY CHICKPEA TAGINE
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin roasted cauliflower.
Provided by Heather
Categories World Cuisine Recipes African North African Moroccan
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
- Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
- Serve tagine with lemon wedges and cilantro.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 67.2 g, Fat 6.3 g, Fiber 13.9 g, Protein 12.3 g, SaturatedFat 0.8 g, Sodium 785.8 mg, Sugar 9.4 g
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.
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.
HARISSA CHICKEN WITH CHICKPEA SALAD
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 23m
Number Of Ingredients 8
Steps:
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
Nutrition Facts : Calories 313 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1.06 milligram of sodium
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