Curried Garbanzo Beans And Bulgur Lime Salad 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.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

AVOCADO LIME SALAD

Steps:

• In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
• Add tomatoes, avocados, scallions and garlic.
• Using rubber spatula, gently fold to combine.
• Season to taste with pepper.
• In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
• Add lettuce and toss.
• Season to taste with pepper.
• Divide lettuce among plates.
• Top each with mound of avocado mixture.
• Top with cucumber slices.
• sprinkle with cilantro and serve.

SPICE TRADE BEANS & BULGUR

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onions and pepper; cook and stir until tender, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Transfer to a 5-qt. slow cooker., In same skillet, heat remaining oil over medium-high heat. Add bulgur; cook and stir until lightly browned, 2-3 minutes., Add bulgur, tomatoes, broth, brown sugar and soy sauce to slow cooker. Cook, covered, on low 3-4 hours or until bulgur is tender. Stir in beans and raisins; cook 30 minutes longer. If desired, sprinkle with cilantro.

BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES

Steps:

• Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve.
• *Also called cracked wheat; available at natural foods stores and supermarkets.

CURRIED GARBANZO BEANS

Steps:

• Over medium-high heat, add oil to a medium-size frying pan. Once it's hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally.
• Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper (to taste). Mix spices to evenly coat onions. Allow to cook for 2-3 minutes.
• Add in peas (they don't have to be thawed) and garbanzo beans. Again, stir to combine all ingredients.
• Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

Steps:

• Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
• Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

FLUFFY LIME SALAD

Steps:

• Drain pineapple, reserving juice, set the pineapple aside In saucepan, combine gelatin, water& reserved juice Cook& stir over low heat until gelatin is dissolved Refrigerate until syrupy, about 30 minutes In small mixing bowl, beat cream cheese until fluffy Stir in gelatin mixture, walnuts, marshmallows& reserved pineapple Fold in the whipped cream Transfer to a 1 qt serving bowl Cover& refrigerate for 2 hrs or until set.

CURRIED GARBANZO BEANS (CHICKPEAS)

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
• Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
• Sprinkle with cilantro and serve.

GARBANZO BEANS WITH ESCAROLE AND FENNEL

Steps:

• In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
• Cook and stir until vegetables are soft, 3-4 minutes.
• Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
• Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
• Serve with lemon wedges.