CHICKPEA AND FAVA BEAN SALAD
Steps:
- In a large bowl, combine the oil, vinegar, mustard, salt and pepper. Add the chickpeas, fava beans, cucumber, onion, jalapeno, and olives. Toss well. That's it!
Nutrition Facts : Calories 255 kcal, Carbohydrate 37 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
FAVA BEAN AND ASPARAGUS SALAD
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
- Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams
FAVA BEAN, ASPARAGUS, AND CHICKPEA SALAD
Categories Salad Bean Vegetable Side Vegetarian Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs and the chickpeas. ombine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas, asparagus, and chickpeas. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE
Steps:
- Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.
Nutrition Facts : Calories 329 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 19 milligrams, Sodium 416 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 14 grams, Sugar 7 grams
CHICKPEA, ASPARAGUS AND CORN SAUTE'
This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.
Provided by dojemi
Categories Vegetable
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet over nedium-high heat.
- Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
- Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
- Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
- Serve right away or at room temperature.
- NOTE:.
- 1) I add the onions right after the garlic and saute' for about 5 minutes.
- 2) I parboil the asparagus for 3 minutes prior to adding.
- 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.
Nutrition Facts : Calories 214.8, Fat 5.2, SaturatedFat 0.7, Sodium 548.2, Carbohydrate 37.2, Fiber 8.4, Sugar 5.4, Protein 9.1
ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS
This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
- Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
- Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.
ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD
Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
- Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
- Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
- Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
- Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
ASPARAGUS CHICKPEA SALAD
Make and share this Asparagus Chickpea Salad recipe from Food.com.
Provided by GrovelHog
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
- Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
- Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
- Dice the bell peppers and add to bowl.
- Ensure the chickpeas are well drained then add to the bowl.
- Gently combine all ingredients and serve.
Nutrition Facts : Calories 196.7, Fat 6, SaturatedFat 0.8, Sodium 536, Carbohydrate 30.5, Fiber 6.7, Sugar 2.8, Protein 7.9
FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO
Steps:
- Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
- Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
- Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
LEBANESE BEAN SALAD
Steps:
- Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.7 g, Fat 9.3 g, Fiber 10 g, Protein 13.2 g, SaturatedFat 1.3 g, Sodium 417.5 mg, Sugar 0.3 g
FAVA BEAN, ASPARAGUS AND ARUGULA SALAD
I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.
Provided by Karen in KS
Categories Soy/Tofu
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
- Blanch asparagus tips only, not stalks, for 2 minutes.
- Immediately transfer to ice water with a slotted spoon to stop cooking.
- Return water to a boil and blanch fava beans for 1 minute.
- Transfer to ice water to stop cooking.
- Drain asparagus tips and gently peel skins from fava beans.
- Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
- Divide among 4 plates.
- Toss arugula with remaining oil and salt and pepper to taste.
- Mound on top of vegetables.
- Shave thin slices of cheese over salad and drizzle with vinegar.
Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6
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