Garbanzo Bean Salad With Tomatoes And Chipotle Chilies Food

FOUR-BEAN CHILI

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

GARBANZO OR CHICKPEA SALAD WITH AVOCADO AND TUNA FISH

Steps:

• Place the lemon juice, olive oil, mustard, cilantro, salt and pepper in a small jar, close tight and shake until the ingredients are well mixed.
• Combine the chickpeas, tuna fish, diced red onion, diced tomatoes, cilantro, and avocado in a large bowl; add the lemon mustard cilantro dressing and mix.
• The salad can be served immediately or refrigerated until ready to serve - if preparing ahead of time add the diced avocado right before serving.
• Serve the chickpea avocado salad alone or on top of lettuce leaves. Can also be served as an appetizer dish with crackers/toast.

MEDITERRANEAN GARBANZO AND GREEN BEAN SALAD

Steps:

• Steam the green beans over a double boiler until they are bright green and al dente. Cool; then cut in half.
• Add the remaining ingredients to a bowl and mix well.

SOUTHWESTERN GARBANZO SALAD

Steps:

• To roast garlic, Cut the top off of the head with a sharp knife.
• Drizzle with olive oil. Sprinkle with a pinch of salt. Roast in oven or on a grill on the top rack at 400°F for 30-40 minutes until golden and very soft.
• Drain garbanzo beans and rinse well.
• Drain corn and olives.
• Chop tomatoes and cucumber into bite sized chunks. Slice olives (or by sliced olives and skip this step.) Mix beans, corn, olives tomatoes, cucumber in a large bowl.
• Mince chipotle peppers. Measure adobo sauce. Add to small bowl.
• Squeeze garlic out of papery casings.
• Paste roasted garlic with the side of your chef's knife.
• Add the mayonnaise to garlic and chipotle. Add lime juice, cumin and lime zest to dressing.
• Mix well. Season with salt and pepper to taste.
• Mix a couple tablespoons of the dressing to the salad until desired amount of dressing for your tastes.

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

STEWED TOMATOES AND GARBANZO BEANS

Steps:

• Heat oil in a medium sauce pan. Sauté the onion and garlic for 5 to 7 minutes, stirring frequently, until the onions start to brown.
• Add all remaining ingredients.
• Cover and simmer 8 to 10 minutes, stirring occasionally. Remove cover. Serve.

GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES

Steps:

• Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
• Available at Latin American markets and some supermarkets.

MEDITERRANEAN GARBANZO BEAN SALAD

Steps:

• Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl.
• In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper.
• Mix until well combined. Pour over chickpea mixture.
• Toss to combine evenly.
• Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Steps:

• Place beans in a large bowl.
• Add enough cold water to cover by 2 inches.
• Let stand at least 4 hours.
• or overnight.
• Combine vinegar and mustard seeds in medium bowl.
• Let stand at least 1 hours.
• or up to 4.
• Drain beans.
• Place in a heavy large saucepan.
• Add enough water to cover beans by 3 inches.
• Bring to boil.
• Reduce heat; cover and simmer till tender, about 50 minutes.
• Drain, cool beans completely.
• Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
• Gradually whisk in oil.
• Combine beans, onion, and parsley in bowl.
• Add enough dressing to coat salad.
• Season to taste with salt and pepper.
• You can prepare this 6 hours.
• ahead.
• Cover and refrigerate.
• Bring to room temperature.
• before serving.
• Enjoy!

CHICKPEA TOMATO SALAD

Steps:

• Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
• For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
• Serve immediately.