Chickpea Salad With Onions And Paprika Food

MY FAVORITE CHICKPEA SALAD

Steps:

• Soak chickpeas overnight in 3 cups water. In the morning, drain the water, rinse the chickpeas and transfer then to an Instant Pot with 2-3 cups water. Cook on high pressure for 15 minutes. Let the pressure release naturally.Or you can use 2 3/4 cups of canned chickpeas.
• Transfer the cooked chickpeas to a bowl. Add the chopped onions, cucumber, olives and dates.Add the dried oregano, paprika, salt and pepper.
• In another jar or bowl, make the dressing by mixing together olive oil, red wine vinegar, dijon mustard and maple syrup. Mix until it's all well combined.
• Pour dressing over the salad and mix really well until everything is well combined.
• Add in the freshly chopped parsley and mix. You can serve this chickpea salad immediately but I like to cover and chill for 20 to 30 minutes before serving. This helps in brining the flavors together.

CHICKPEA & ROASTED PEPPER SALAD

Steps:

• Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
• Serve in one big bowl, or four small ones so everyone has their own portion.

WARM CHICKPEA, CHILLI & FETA SALAD

Steps:

• Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
• Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
• Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.