Chickpea Olive Salad Food

CHICKPEA SALAD

Steps:

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

CHICKPEA FLATBREAD WITH PARSLEY-OLIVE SALAD

Steps:

• Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
• Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
• Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
• Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive 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 SALAD

Steps:

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

CHICKPEA, FETA, AND OLIVE SALAD

Steps:

• Place the chickpeas in a bowl and add the feta cheese cubes.
• Cut the tomatoes in half if necessary, to make them bite-sized.
• Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
• Combine dressing ingredients in a small bowl.
• Pour over chickpea mixture, toss gently, and chill.
• Serve chilled or at room temperature.

CHICKPEA TOMATO SALAD

Steps:

• Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
• For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
• Serve immediately.

CHICKPEA SPINACH SALAD

Steps:

• Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
• Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
• Pour the dressing over and salad and toss well to coat.
• Taste and adjust for salt and pepper, as needed. Serve.

VEGAN CHICKPEA SALAD

Steps:

• Rinse the canned chickpeas and kidney beans.
• Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
• Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.

CHICKPEA & OLIVE SALAD

Steps:

• Mix all the ingredients together in a glass bowl until well blended.
• Serve at room temperature.

CHICKPEAS SALAD WITH BLACK OLIVES

Steps:

• Mix the ingredients well and serve.

SEPHARDIC CHICKPEA AND OLIVE SALAD

Steps:

• Rinse the chickpeas, cover with several inches of cold water and let soak overnight (alternatively, use the quick-soak method), then drain.
• Place the chickpeas in a pot and cover with salted water. Bring to a boil, lower heat and simmer for 1 hour or until tender. Rinse in cold water, drain and set aside.
• In a small bowl, whisk together the olive oil, lemon juice, garlic and cayenne pepper with a fork.
• In a large bowl, gently toss together all ingredients with the dressing until well mixed. Season to taste with salt and pepper.
• Refrigerate until chilled and ready to serve.