Bacalhau Chickpea Salad Food

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WILD ARUGULA AND CHICKPEA SALAD



Wild Arugula and Chickpea Salad image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 9

12 ounces wild arugula
1 medium head fennel, halved and thinly sliced
One 15-ounce can chickpeas, drained, rinsed and drained again
1 cup grape tomatoes, halved
1/4 cup fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 ounces thinly shaved Parmigiano-Reggiano

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



Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

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



Bacalhau (Salt Cod) With Chickpeas image

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

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

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



Chickpea Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

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 SALAD - BALILA



Chickpea Salad - Balila image

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

32 ounces cooked chickpeas
1/2 large white onion, finely diced
1 jalapeno, seeded and minced
2 garlic cloves
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 medium tomatoes, chopped-for garnish
2 tablespoons fresh parsley, chopped-for garnish
1/4 teaspoon cayenne, for garnish
feta cheese, opt*

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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