Chickpea Pesto Red Onion Salad Food

MIDDLE EASTERN SPICED CHICKPEA SALAD

Middle Eastern Spiced Chickpea Salad image

Recipe video above. The best Chickpea Salad I've ever had! Inspired by a recipe from "Jerusalem" by Yotam Ottolenghi, spiced chickpeas give this a wow factor and the Dressing is a beautiful lemon vinaigrette that is not as sharp as most lemon dressings.

Provided by Nagi | RecipeTin Eats

Time 10m

Number Of Ingredients 18

Ingredients

400g / 14 oz can chickpeas, drained but still wet (Note 1)
2 tbsp olive oil
1 tsp ground cumin
1 1/2 tsp All Spice
1 tsp ground cardamon
1/4 tsp salt
2 cucumbers (, diced)
2 tomatoes ((or 3 medium tomatoes), diced)
1 red onion (small) (, diced)
1/4 cup coriander leaves (, roughly chopped)
1/4 cup parsley (, roughly chopped)
1 1/2 tbsp sherry vinegar ((Note 2))
Zest of half a lemon
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp caster sugar
1 garlic clove, smashed ((Note 3))
Salt and pepper

Steps:

Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
Great served with a dollop of yoghurt and pita bread to stuff the salad into.

Nutrition Facts : ServingSize 343 g, Calories 295 kcal, Carbohydrate 23.4 g, Protein 6.3 g, Fat 20.8 g, SaturatedFat 3 g, Sodium 263 mg, Fiber 6.2 g, Sugar 6.1 g

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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.