CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
- Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
- Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.
ROASTED CHICKPEA & CARROT SALAD WITH HONEY DIJON DRESSING, FETA & TOASTED ALMONDS
Maybe you overdid it on the weekend, maybe you overdidn't. Maybe you just want to reset with a light and bright meal. We've got you covered on all counts with this main-course salad that's super satisfying. Our chefs made sure to pack it full of goodies to keep it interesting. Mixed greens combine with roasted carrots and chickpeas roasted with paprika until crisp. Feta cheese adds pockets of creamy, tangy richness. Toasted almonds give extra crunch on top. Tying everything together is a honey Dijon dressing that brings just the right amount of sweetness. This is a salad that deserves to be the main event.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 11
Steps:
- • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise (quarter lengthwise for any larger carrots); dice into ½-inch pieces. Drain and rinse chickpeas; dry thoroughly with paper towels.
- • Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Toss chickpeas on empty side with a drizzle of oil, paprika, salt, and pepper. (For 4 servings, divide between 2 sheets; roast chickpeas on top rack and carrots on middle rack.) • Roast on top rack until carrots are tender and chickpeas are browned and crispy, 18-20 minutes. (It's natural for chickpeas to pop a bit while roasting.) • Remove from oven and let cool slightly.
- • Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. Transfer to a plate.
- • In a large bowl, toss together mixed greens and honey Dijon dressing. Once cooled, add half the roasted chickpeas and carrots. Toss to combine. • Divide salad between bowls. Top with remaining chickpeas and carrots. Sprinkle with feta and toasted almonds. Serve.
Nutrition Facts : Calories 640 kcal, Fat 36 g, SaturatedFat 8 g, Carbohydrate 57 g, Sugar 18 g, Protein 17 g, Fiber 10 g, Cholesterol 35 mg, Sodium 1190 mg
CHICKEN STEW WITH CARROTS, CHICKPEAS, AND RAISINS
Yield serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
- Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four 1/2-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
- While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
- (Per serving)
- Calories: 381
- Fat: 10g
- Cholesterol: 76mg
- Carbohydrate: 46g
- Sodium: 473mg
- Protein: 28g
- Fiber: 5g
COUSCOUS WITH CHICKEN AND CHICKPEAS
From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."
Provided by Stephanie Z.
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.
Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6
HARISSA CHICKEN WITH CHICKPEA SALAD
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 23m
Number Of Ingredients 8
Steps:
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
Nutrition Facts : Calories 313 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1.06 milligram of sodium
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS
This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
- For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
- Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.
COUSCOUS WITH CHICKPEAS AND CARROTS
Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.
Provided by Allrecipes Member
Categories Side Dishes
Yield 8
Number Of Ingredients 9
Steps:
- Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 35.7 g, Fat 2.5 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 0.4 g, Sodium 325.3 mg, Sugar 1.5 g
CHICKPEA PASTA SALAD
This is a different and very tasty salad. I have even added cooked chicken or beef to the mixture. Prep time does not include boiling the pasta and cooking time is chilling time. Adjust all amounts to taste.
Provided by Kittencalrecipezazz
Categories Beans
Time 12m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
- In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
- In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
- Cover, and refrigerate for 2 hours to blend flavors.
More about "chicken salad with roasted chickpeas and carrots food"
CHICKPEA SALAD WITH ROASTED CARROTS AND FETA - …
From everyday-reading.com
Ratings 1Estimated Reading Time 2 minsCategory Main DishTotal Time 40 mins
- In a large serving bowl, whisk together all the dressing ingredients except the olive oil. While whisking constantly, pour the oil in as a steady stream until combined. Add chickpeas and toss well. Set aside.
- On a rimmed cookie sheet, toss the carrots, chicken breast, garlic, cumin, and oil until well-combined. Sprinkle evenly with the salt. Roast, until carrots are fork-tender and chicken is cooked through, about 25 minutes, stirring occasionally.
- Remove the garlic from the pan and chop them into very small pieces. Shred the chicken. Add the garlic, chicken, carrots and any pan juices to the chickpeas and stir to combine.
CARROT, CHICKPEA AND HARISSA CHICKEN SALAD | TESCO REAL …
From realfood.tesco.com
4/5 (8)Total Time 20 minsCategory LunchCalories 286 per serving
CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS | RECIPE ...
From pinterest.com
CARROT, CHICKPEA AND HARISSA CHICKEN SALAD | TESCO REAL ...
From crecipe.com
COUSCOUS SALAD WITH ROASTED VEGETABLES AND CHICKPEAS ...
From fooddiez.com
MIDDLE EASTERN CHICKEN SALAD WITH ROASTED CHICKPEAS ...
From blueapron.com
CHICKPEA SALAD WITH NIGELLA ROASTED SWEET POTATO AND ...
From pinterest.ca
SHREDDED CHICKEN AND CORN SALAD - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS RECIPE ...
From eatyourbooks.com
MOROCCAN CHICKEN AND CHICKPEA RECIPES - CREATE THE MOST ...
From recipeshappy.com
FRENCH ROAST CHICKEN, SALAD AND CHICKPEAS RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CARROT & CHICKPEA SALAD WITH CHICKEN SKIN CROUTON ...
From laurasreclaimed.com
ROASTED CHICKEN BREAD SALAD WITH PEAS BEST RECIPES
From cookingtoday.net
MUSTARD CHICKEN WITH ROASTED CHICKPEAS, TOMATOES AND ...
From healthyfood.com
SPICED CHICKEN WITH CARROT, CHICKPEA & GREEN CHILLI SALAD ...
From gourmettraveller.com.au
ROASTED CARROT AND CHICKPEA SALAD WITH CUMIN
From olivemagazine.com
CARROT-AND-CHICKPEA SALAD RECIPE - CHARLES KELSEY | FOOD ...
From foodandwine.com
MOROCCAN CARROT & CHICKPEA SALAD - ONCE UPON A CHEF
From onceuponachef.com
ROTISSERIE CHICKEN, CHICKPEA AND QUINOA BOWL WITH CHILI ...
From more.ctv.ca
CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS
From groups.io
ROAST CHICKEN WITH ROOT VEGETABLE AND CHICKPEA SALAD ...
From greatbritishchefs.com
CHICKEN AND CHICKPEA GREEN GODDESS POWER SALAD - HEALTHY ...
From healthyseasonalrecipes.com
ROASTED CARROT AND CHICKPEA SALAD - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST ROASTED CHICKPEAS SALAD RECIPES - YUMMLY
From yummly.com
MEDITERRANEAN ROASTED CAULIFLOWER ARTICHOKE SALAD: MAKE IT ...
From sumptuousspoonfuls.com
BEST ROASTED CARROTS AND CHICKPEAS WITH MARINATED FETA ...
From goodhousekeeping.com
CUMIN ROASTED CHICKPEA CHICKEN BOWLS RECIPE - COTTER CRUNCH
From cottercrunch.com
HARISSA CHICKEN AND CARROT SALAD WITH CHICKPEAS, TAHINI AN ...
From riverford.co.uk
CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS | RECIPE ...
From pinterest.com
CHICKPEA SALAD RECIPE WITH ROASTED CARROTS - KITCHN
From thekitchn.com
CARROT, CHICKPEA AND HARISSA CHICKEN SALAD RECIPE
From crecipe.com
CARROT AND CHICKPEA SALAD - REFRESHING SUMMER SALAD
From thesouthafrican.com
CHICKPEA "CHICKEN" SALAD RECIPE - EATINGWELL
From eatingwell.com
RAINBOW POWER SALAD WITH ROASTED CHICKPEAS - PINCH OF YUM
From pinchofyum.com
CARROT SALAD WITH CHICK PEAS ALMONDS AND FETA - COOKING CLASSY
From cookingclassy.com
SALAD WITH CHICKPEAS AND CARROTS - MASTER RECIPES
From master-recipes.com
VEGAN CHICKEN SALAD - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
From zardyplants.com
SPICED CHICKPEA, LENTIL, AND CARROT STEW WITH HERBS AND ...
From goop.com
EARLY SPRING SALAD WITH ROASTED CHICKPEAS – A GOURMET FOOD ...
From agourmetfoodblog.com
CHICKPEA SALAD WITH CARROTS AND DILL - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love