Asparagus Chickpea Salad Food

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

CHICKPEA, ASPARAGUS AND CORN SAUTE'

Chickpea, Asparagus and Corn Saute' image

This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

Provided by dojemi

Categories Vegetable

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1 1/2 cups fresh corn kernels (or thawed frozen)
1 lb fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 (11 1/2 ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/2 small red onion, finely chopped
1/2 cup fresh basil, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Heat the oil in a large nonstick skillet over nedium-high heat.
Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
Serve right away or at room temperature.
NOTE:.
1) I add the onions right after the garlic and saute' for about 5 minutes.
2) I parboil the asparagus for 3 minutes prior to adding.
3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1

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