Chick Pea Garbanzo Salsa Food

GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD

Steps:

• Remove the skirt steak from the refrigerator and allow it to come to room temperature.
• For the salsa verde:
• To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
• Preheat the grill over high heat.
• Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
• For the chick pea salad:
• Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
• When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
• Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

CHICKPEA MACARONI SALAD

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
• Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
• Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.

GARBANZO BEAN SALAD

Steps:

• Combine all of the salad ingredients in a big bowl.
• In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
• Refrigerate until serving or at least for a half an hour to let the flavors blend.

CHICKPEA SALSA

Steps:

• Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 teaspoon salt. Drain and rinse. Place chickpeas in a medium saucepan, and cover by several inches with fresh water. Bring to a boil, and skim off any foam. Turn heat down to medium, and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 teaspoon salt. Remove from heat; let cool in cooking liquid for about 1 hour.
• If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside.
• Chop together 1/2 teaspoon salt, garlic, and 1/2 teaspoon olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl, and add remaining oil.
• Drain soaked chickpeas. (If using canned chickpeas, rinse.) Combine with 1 teaspoon chile mixture or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made a day ahead (return to room temperature before serving).
• Just before serving, coarsely chop arugula, and toss with salsa.

HEALTHY MEXICAN CHICKPEA SALAD

Steps:

• In a large bowl, add chickpeas, red onions, cherry tomatoes, jalapeños, cilantro and avocados. Stir together and set aside.
• For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
• Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.

CHICK PEA (GARBANZO) SALSA

Steps:

• Add chick peas to food processor. Pulse for a rough chop. Transfer to mixing bowl. Add all other ingredients. Stir to combine well. Let chill at least one hour. Serve with tortilla chips. Can also mix all ingredients in food processor to desired smoothness or omit food processor and leave chick peas whole.

GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA)

Steps:

• From the previous night, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.
• Drain the chickpeas and discard any that look bad. Sprinkle them with the baking soda and mix gently with your hands. Let them rest for 20 minutes and preheat your oven to 350°F (175°C).
• Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.Cover with the lid and bake for 3.5 - 4 hours.
• Serve with barley rusks and Kalamata olives. Eat!