Chick Pea Salad Food

WARM CHICKPEA SALAD

Steps:

• Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
• Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
• Add the drained chickpeas, Parmesan cheese, if using, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well, cooking for another minute. Stir in lemon juice and season to taste. Serve warm.

CHICKPEA SALAD

Steps:

• In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
• In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
• Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.

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 SALAD

Steps:

• Put all ingredients EXCEPT vinegar and oil in a large bowl.
• Mix vinegar and oil well.
• Toss with chickpea mixture.
• Chill.

GREEK MARINATED CHICKPEA SALAD

Steps:

• Shake Dressing in a jar.

VEGAN CHICKPEA SALAD

Steps:

• Drain and rinse garbanzos.
• Mash garbanzos with a fork, or pulse in a food processor until chunky.
• Add remaining ingredients and stir together.
• Serve on bread, crackers, or veggies. Yum!

CHICK PEA SALAD

Steps:

• Combine all ingredients in a large mixing bowl and toss to combine.

CHICKPEA SALAD

Steps:

• Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
• Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
• Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
• Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.

EASY CHICKPEA SALAD

Steps:

• Begin by removing the casings from garbanzo beans. Pour the garbanzo beans into a bowl and use a dish towel or a paper towel and rub the garbanzo beans with the towel. The casings will begin to fall off the beans. Repeat this step until most of the casings fall off. Not all the casings will fall off. Remove the casings from the bowl.
• Use a wooden spoon, potato masher, or fork to mash the majority of the garbanzo beans (it's okay if there are some whole ones).
• Add the celery, white onion, and pickles to the garbanzo beans. Mix ingredients together and set aside.
• In a separate bowl, add the Greek yogurt, mayonnaise, lemon juice, pickle juice, mustard, garlic powder, salt, and pepper to a bowl, and mix.
• Pour the Greek yogurt sauce over the garbanzo bean mixture and mix until combined.
• Sprinkle it with paprika and fresh dill.
• Serve on a sandwich, over greens, or on its own.

CHICK PEA SALAD

Steps:

• Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
• Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.

CHICKPEA SALAD

Steps:

• Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges - this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

CHICKPEA SALAD

Steps:

• Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
• Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
• Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
• Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
• In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

CHICKPEA SALAD SANDWICH

Steps:

• Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
• Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread.