WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
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
BACALHAU (SALT COD) WITH CHICKPEAS
A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.
Provided by Chef Kate
Categories Stew
Time P2DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Bacalhau.
- Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
- Drain the fish, rinse well and place in a saucepan with enough water to cover.
- Bring to a boil.
- Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
- Lower the heat and simmer for 20 minutes.
- Drain and let cool.
- Remove any skin and bones and separate the fish into coarse flakes.
- Prepare the stew.
- In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
- Stir in the Bacalhau and heat for two minutes.
- Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
- Serve garnished with the hard boiled eggs and olives.
Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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 SALAD - BALILA
I love this salad, the ingredients and the flavors are great. It is a fresh yet flavorful salad that can be used as a side dish or main dish lunch as I usually make it. I found this recipe in The Arab Table by: May Bsisu http://www.amazon.com/Arab-Table-Recipes-Culinary-Traditions/dp/0060586141 a few years back and have been making it ever since.
Provided by Leahs Kitchen
Categories Beans
Time 15m
Yield 18 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse chickpeas(if using canned) and place in a medium sized bowl.
- Add the onions and jalapeno.
- Whisk together the garlic, salt, cumin, lemon juice, and olive oil.
- Pour the dressing over the chickpeas and onions and stir gently to coat the salad.
- Spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese.
- Enjoy!
Nutrition Facts : Calories 302.2, Fat 13.9, SaturatedFat 1.9, Sodium 1037, Carbohydrate 38, Fiber 7.3, Sugar 1.4, Protein 8.1
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