Warm Chickpea Fennel Pepper Salad Recipes

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WARM CHICKPEA, FENNEL & PEPPER SALAD



Warm chickpea, fennel & pepper salad image

A vibrant salad that tastes delicious either hot and cold

Provided by Ruth Watson

Categories     Lunch, Side dish, Snack

Time 1h

Number Of Ingredients 14

2 large red peppers
2 tbsp olive oil
1 medium red onion , chopped into small dice
1 large shallot , finely sliced
2 garlic cloves , crushed and finely chopped
1 small bulb fennel , chopped into small dice
1 sprig of fresh rosemary
1 bay leaf
1 tsp vegetable bouillon powder
2 x 410g cans chickpea , drained and rinsed
zest of 1 lemon , finely chopped
20g packet (or a large a large handful) flatleaf parsley , chopped
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil

Steps:

  • For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
  • Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
  • Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
  • Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
  • Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.25 milligram of sodium

CHICKPEA, FENNEL, AND CITRUS SALAD



Chickpea, Fennel, and Citrus Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Vegetarian     Quick & Easy     High Fiber     Lunch     Grapefruit     Lemon     Fennel     Chickpea     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 grapefruit
1 lemon
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 15-ounce can chickpeas (rinsed, coarsely chopped)
1 thinly sliced fennel bulb and stalks
A handful of fennel fronds

Steps:

  • Cut peel and pith from 1 grapefruit and 1 lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Toss in citrus, one 15-ounce can chickpeas (rinsed, coarsely chopped), 1 thinly sliced fennel bulb and stalks, and a handful of fennel fronds.

FRIED CHICKPEA SALAD



Fried Chickpea Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 15

1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
One 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
1 to 2 garlic cloves, thinly sliced
1 1/2 teaspoons ground cumin
3 cups baby arugula, washed and dried
3 cups baby kale, washed and dried
1 1/2 cups halved cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup finely crumbled feta cheese
2 tablespoons pine nuts, toasted

Steps:

  • In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil, or more as needed. Season with salt and pepper. Set aside.
  • In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 2 to 3 minutes.
  • Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a sheet tray and let cool slightly, about 15 minutes.
  • Pour the chickpeas into a large bowl. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts. Pour over the yogurt dressing, season with salt and pepper. Toss well and serve.

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Top Asked Questions

How do you cook chickpeas and feta salad?
Season with salt and pepper and stir in the herbs. When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving.
What is fennel salad with cabbage and pepitas?
Our warm roasted fennel salad with cabbage and pepitas is savory, warm, crunchy and sweet. Enjoy it for lunch, or as a light dinner with your favorite protein.
Is warm chickpea salad good for You?
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.
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Arrange on the lined baking sheet and bake for 40 minutes or until tender While fennel is cooking, combine the pumpkin seeds, maple syrup, salt, pepper and oil in a bowl and toss well. Transfer them to a skillet and cook over medium heat until golden. Let them cool Heat the olive oil in a large skillet over medium heat.

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