EASY CHICKPEA SALAD
Steps:
- Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
- Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
- Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 24.3 g, Cholesterol 16.8 mg, Fat 7.4 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 438.6 mg, Sugar 3.6 g
WARM CHICKPEA SALAD
This Warm Chickpea Salad is great on its own as an appetizer, or as a side dish with meat or fish. I have even used it as a sauce for spaghetti, and as a topper for toasted whole-wheat baguette slices. Every which way, it's good. Cooked tomatoes are rich in lycopene, which has been linked to risk reduction for prostate cancer (AICR), and chickpeas are nutritious little powerhouses, rich in phytonutrients, minerals and the fiber that we all need to keep our systems healthy. If you can, try this recipe with homecooked chickpeas. If you are using canned chickpeas make sure to rinse them off to get rid of extra sodium.
Provided by Cook for Your Life Staff
Categories Salads
Number Of Ingredients 1
Steps:
- Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
- Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
- Add the drained chickpeas, Parmesan cheese, if using, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well, cooking for another minute. Stir in lemon juice and season to taste. Serve warm.
Nutrition Facts : Calories 1806
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.
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
CHICKPEA SALAD RECIPE
Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
CHICKPEA SALAD SANDWICH
Get the recipe for Chickpea Salad Sandwich.
Provided by Ananda Eidelstein
Time 10m
Number Of Ingredients 11
Steps:
- Coarsely mash chickpeas in a large bowl with a fork. Stir in celery, parsley, mayonnaise, shallot, lemon juice, Dijon, salt, and several grinds black pepper.
- Spread 1 side of toasted bread slices with desired amount of mayonnaise and Dijon. Place 1 lettuce leaf on each of 2 bread slices. Top with chickpea salad, and cover with remaining bread slices.
Nutrition Facts : Calories 618 kcal, Carbohydrate 93 g, Cholesterol 6 mg, Protein 27 g, SaturatedFat 2 g, Sodium 1404 mg, Sugar 16 g, Fat 18 g, ServingSize 2 (serving size, UnsaturatedFat 0 g
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