Warm Chickpea Salad With Cumin Garlic Recipes

WARM CHICKPEA SALAD WITH SPICED MUSHROOMS

Steps:

• Rinse and drain the canned chickpeas
• Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
• Reduce the heat, then add the garlic, chilli and chickpeas.
• Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
• For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
• To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.

CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE

Steps:

• Drain and rinse canned chickpeas.
• Toss beans in a bowl with the onions.
• For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
• Let stand for 30 minutes longer.
• Add cilantro leaves as garnish. Serve at room temperature.
• Preparation time does not include "standing" time.

WARM CHICKPEA SALAD

Steps:

• Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
• Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
• Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
• Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
• Serve with lemon wedges.