MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)
Provided by devogirl
Number Of Ingredients 11
Steps:
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.
MOROCCAN CHICKPEA SALAD
Marinated, slightly spicy Middle Eastern-style chickpea salad. I bought something like this at a fancy grocery store but peeked at the ingredients and decided I could make it at home. It can be healthy, too, and it's easy to make.
Provided by Mint Chocolate Chick
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 429.3, Fat 5.8, SaturatedFat 0.7, Sodium 1276.4, Carbohydrate 80.7, Fiber 20.3, Sugar 2.6, Protein 18.8
MOROCCAN CHICKPEA SALAD
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2
MOROCCAN CHICKPEA SALAD
This is an easy and tasty vegetarian salad, loaded with protein. The quantities posted here are for a large batch, feel free to reduce them.
Provided by GourmetQueen
Categories Salad Dressings
Time 20m
Yield 20 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 294.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 5.8, Sodium 598.2, Carbohydrate 47.4, Fiber 9.5, Sugar 4.2, Protein 10.8
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