Fancy Chickpea Salad Food

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING

Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing image

This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.

Provided by Nif_H

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Steps:

Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
To make the dressing:.
Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
For the Salad:.
Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
Grind black pepper lightly on top.

FANCY CHICKPEA SALAD

Fancy Chickpea Salad image

A cooking show called the Jazzy Vegetarian just started being broadcast in my area and this recipe caught my attention. This can be used as a main dish salad on a bed of greens or as a sandwich spread. Olives or pickles could be used instead of the capers. I thought it made a really tasty sandwich on whole wheat bread.

Provided by duonyte

Categories Beans

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 cup minced celery, with tops
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon capers, drained, rinsed and minced
1/2 cup chopped walnuts
3 -4 tablespoons vegan mayonnaise or 3 -4 tablespoons unsweetened vegan yogurt, plus more as needed
chopped scallion
thinly sliced radish
other herbs (dill, mustard, curry are all possibilities) or spices (dill, mustard, curry are all possibilities)

Steps:

Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better).
Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch).
Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.

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