Creamy Chickpea Salad Food

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

CREAMY CHICKPEA SALAD

Steps:

• Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl.
• Mix until coated.

CRISPY CHICKPEA SALAD

Steps:

• Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
• While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
• Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
• Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.

CHICKPEA SALAD

Steps:

• In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

WARM CHICKPEA SALAD

Steps:

• Preheat the oven to 220°C.
• Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
• Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
• Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.

CHICKPEA SALAD SANDWICH

Steps:

• In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
• Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)