Cumin And Coriander Chickpea Salad Food

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Steps:

• Make the dressing:
• In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
• Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

ALPHONSO MANGO AND CURRIED CHICKPEA SALAD

Steps:

• Put the chickpeas in a bowl, cover with three times their volume of water, add the bicarb and soak overnight. Drain, put in a pan, cover with water and simmer until soft.
• Dry-roast the coriander, mustard and cumin seeds in a skillet, then crush to a powder. Mix in the curry powder, turmeric, sugar and salt.
• In the same pan, heat half the oil and, on high heat, cook the onion for five minutes, stirring occasionally. Add the spice mix, cook on medium heat for five minutes, until the onion is soft, then transfer to a large bowl.
• Blanch the cauliflower for a minute, then drain. Once it is dry, heat the remaining oil in the same pan you cooked the onion in, add the cauliflower and fry on high heat for two minutes, to give it colour. Add the cauliflower and hot chickpeas to the onions (the chickpeas absorb more flavour when hot), stir and leave to cool to room temperature.
• Peel the mangoes, cut into 1cm dice and add to the bowl. Stir in the chilli, fresh coriander, lime juice and spinach, taste, and add salt and lime juice as needed. Serve at once, or chill and serve within 24 hours.

CUMIN AND CORIANDER CHICKPEA SALAD

Steps:

• In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
• In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

CHICKPEA, LIME AND CORIANDER SALAD

Steps:

• Drain chickpeas and dry on kitchen paper. Heat oil in a frying pan. Add cumin, coriander powders and garlic, and cook for a few seconds. Add chickpeas and stir to coat with the spices. Add salt and pepper, and lime zest and a handful of chopped coriander. Add halved cherry tomatoes and some sliced chili. Cook until chickpeas are turning a little golden.
• Make a salad with chopped lettuce, and any other salad ingredients you fancy. Add chickpeas when cooled (but nice if still warm).
• Make a dressing with extra virgin olive oil, lime juice, salt and pepper and chopped coriander. Drizzle over the salad, and add chopped almonds, if using.
• OPTIONAL Prepare quinoa as per instructions on the packet. Att to the salad and gently combine.

CHICKPEA & CORIANDER BURGERS

Steps:

• In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
• Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.