Mexican Chickpea Salad Food

HEALTHY MEXICAN CHICKPEA SALAD

Steps:

• In a large bowl, add chickpeas, red onions, cherry tomatoes, jalapeños, cilantro and avocados. Stir together and set aside.
• For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
• Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.

MEXICAN CHICKPEA SALAD

Steps:

• In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
• Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

MEXICAN-STYLE CHICK-PEA SALAD

Steps:

• Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

MEDITERRANEAN CHICKPEA SALAD I

Steps:

• In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

SPANISH CHICKPEA SALAD

Steps:

• Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
• Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
• Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
• Add the eggs, onions and garlic.
• Cut the cured ham into small squares and add to the bowl.
• Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
• Add the chickpeas to the salad mixture
• Garnish with fresh parsley and serve.