Moroccan Grilled Corn And Chickpea Salad Recipe By Tasty Food

CHICKPEA AND GRILLED CORN SALAD

Steps:

• Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
• Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat grill or indoor grill on high heat (350°F)
• Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
• Transfer grilled corn to a plate to cool, about 5 minutes.
• Slice off corn kernels from the cobs, then break them apart into pieces.
• In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
• Season with salt and pepper to taste.

GRILLED CHICKEN WITH MOROCCAN PASTE

Steps:

• Prepare the chicken by washing it and patting it dry (whole or cut up).
• Mix spice paste ingredients together in a small glass bowl.
• For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
• Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

MOROCCAN CHICKPEA STEW

Steps:

• Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
• Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

MOROCCAN CHICKPEA SALAD

Steps:

• Combine all ingredients.
• Chill.

MOROCCAN INSPIRED CARROT AND CHICKPEA SALAD WITH PORK CHOPS

Steps:

• Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
• Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
• Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.

MOROCCAN CHICKPEA SALAD

Steps:

• Rinse and drain chickpeas.
• Drain artichoke hearts and cut into smaller pieces.
• Chop onion and bell pepper.
• Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
• Pour dressing over vegetables and stir to coat.
• Allow salad to marinate for a few hours or overnight.
• I do not add salt. Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.
• You can also use fresh or dried-and-cooked chickpeas instead, of course.

MOROCCAN CHICKPEA SALAD

Steps:

• Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
• In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
• Serve and enjoy!