Chickpea Salad With Garlic Cumin Vinaigrette Food

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 WITH GARLIC-CUMIN VINAIGRETTE

Steps:

• Drain and rinse canned chickpeas.
• Toss beans in a bowl with the onions.
• For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
• Let stand for 30 minutes longer.
• Add cilantro leaves as garnish. Serve at room temperature.
• Preparation time does not include "standing" time.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• In a large bowl, combine the shallots, vinegar, garlic, and salt.
• Set aside for 10 minutes to allow the shallots and garlic to mellow.
• In a medium saucepan over high heat, bring 2 quarts of water to a boil.
• Add the chickpeas and blanch for 1 to 2 minutes.
• Drain.
• Add the carrot, parsley, and oil to the shallot mixture.
• Toss in the chickpeas and season with salt and pepper.
• Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
• LYNNE'S TIPS:.
• Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
• Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
• Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
• THOUGHTS FROM LYNNE:.
• On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they're packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
• On Chickpeas: For my money, the chickpea should be canonized into the food lover's hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.

CHICKPEA SALAD WITH CUMIN AND LEMON

Steps:

• Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
• Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

CUMIN VINAIGRETTE

Steps:

• In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
• Whisk in the olive oil; add in pepper to taste.
• **Low-Fat Cumin Vinaigrette-replace the 1/3 cup olive oil with 1 tablespoon olive oil and 4 tablespoons plain nonfat yogurt or 5 tablespoons low-fat buttermilk; add 1 tablespoon water, or more to taste; combine well.