WARM CHICKPEA SALAD
This Warm Chickpea Salad is great on its own as an appetizer, or as a side dish with meat or fish. I have even used it as a sauce for spaghetti, and as a topper for toasted whole-wheat baguette slices. Every which way, it's good. Cooked tomatoes are rich in lycopene, which has been linked to risk reduction for prostate cancer (AICR), and chickpeas are nutritious little powerhouses, rich in phytonutrients, minerals and the fiber that we all need to keep our systems healthy. If you can, try this recipe with homecooked chickpeas. If you are using canned chickpeas make sure to rinse them off to get rid of extra sodium.
Provided by Cook for Your Life Staff
Categories Salads
Number Of Ingredients 1
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.
Nutrition Facts : Calories 1806
CHICKPEA SALAD NIçOISE
Chickpeas replace tuna in this vegetarian rendition of the classic French salad. This has become my favorite hearty dinner salad!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 14
Steps:
- Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
- Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
- Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
- Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.
FRIED CHICKPEA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil, or more as needed. Season with salt and pepper. Set aside.
- In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 2 to 3 minutes.
- Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a sheet tray and let cool slightly, about 15 minutes.
- Pour the chickpeas into a large bowl. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts. Pour over the yogurt dressing, season with salt and pepper. Toss well and serve.
CHICKEN NICOISE SALAD
A la nicoise is a French phrase that means "as prepared in Nice", typifying the cuisine found in and around Nice. A nicoise salad typically contains tuna which can be substituted for the chicken in this recipe.
Provided by luvcookn
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Dijon Vinaigrette.
- Place potatoes and enough water to cover in 2 qt saucepan.
- Heat to boiling.
- Cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
- Stir in green beans.
- Cook 5 minutes longer; drain.
- Cover and refrigerate until chilled.
- Arrange lettuce on large serving platter.
- Top with chicken.
- Arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
- Drizzle with vinaigrette.
CHICKEN NICOISE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
- Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
- Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
- In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.
TUNA AND CHICKPEA SALAD RECIPE
This delicious tuna and chickpea salad is packed full of protein which will keep you fuller for longer. It's tasty and healthy too
Provided by GoodtoKnow
Categories Lunch
Time 10m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Drain the tuna and reserve the oil. Put the tuna into a large bowl and break into flakes with a fork.
- Drain the chickpeas and add them to the bowl.
- Stir in the onion, avocado, capers and coriander.
- Put the lemon juice, vinegar and reserved tuna oil into a small bowl. Add the seasoning and whisk together.
- Pour the dressing into the tuna salad, add the rocket and lightly toss everything together. Serve immediately.
Nutrition Facts : @context https
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- Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
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