Sea Sational Chickpea Salad Food
SEA-SATIONAL CHICKPEA SALAD
Arame adds a light "sea" taste to the salad. For a more pronounced flavor, use more arame or add a little powdered kelp or dulse. You can also grind sushi nori to a powder in your blender and use it instead of or in addition to the arame, but start small and add more to taste.
Provided by Susan Voisin
Time 15m
Number Of Ingredients 9
Steps:
- Break the arame into smaller pieces before measuring. Rinse it in a strainer and place it in a small bowl. Add just enough water to cover and soak for 5 minutes. Drain (reserve the soaking water, if you like, and add it to the salad) and set aside.
- Combine the tofu and half the chickpeas in a food processor and pulse several times to mash all of the chickpeas well. Add remaining chickpeas and the carrots and pulse once or twice to roughly chop. Scrape into a bowl and add all remaining ingredients, including reserved arame. Cover and chill for at least half an hour to allow the flavors to blend. Check seasonings, adding more to taste.
- Serve with raw vegetables or as a sandwich filling.
Nutrition Facts : Carbohydrate 26 g, Protein 9.5 g, Fat 2.5 g, Sodium 329 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
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- Chickpea Salad. Looking for a speedy, veg-packed lunch? This chickpea salad is just the ticket. This wonderful salad comes together in mere minutes. Plus, it’s brimming with the most delicious Mediterranean flavors.
- Mediterranean Chickpea Salad. One bite of this amazing Mediterranean chickpea salad, and you’ll simply melt. It’s infused with herbs and every chopped veggie is coated in a garlicky lemon dressing.
- Chickpea Salad with Cucumbers and Tomatoes. This chickpea salad with cucumbers and tomatoes is perfect to enjoy under the summer sun. The best part about this salad is that it only takes 10 minutes to make.
- Chickpea Salad with Feta and Mint. Don’t know what to serve with your spice-packed main? Whip up this cooling chickpea salad with feta and mint. It’s jam-packed with chickpeas, bell peppers, green onion, cucumbers, and tomatoes.
- Simple Chickpea Salad. The next time you need a healthy side dish on the table in just a few short minutes, turn to this simple chickpea salad. This chickpea salad is a fantastic way to pack in more nutrients to your diet.
- Chickpea Arugula Salad with Lemon and Parmesan. There’s nothing boring about this chickpea arugula salad with lemon and parmesan! Peppery, bright arugula pairs wonderfully with the lemon vinaigrette.
- Marinated Zucchini and Chickpea Salad. This summer squash sensation is the perfect way to celebrate the fruits of summer! Make use of seasonal produce with this marinated zucchini and chickpea salad.
- Chickpea Salad with Red Onion, Sumac, and Lemon. Looking to try something new? This chickpea salad with red onion, sumac, and lemon is brimming with the most aromatic flavors.
- Chickpea Salad with Carrots and Dill. This chickpea salad with carrots and dill is perfect for your next healthy meal prep. It’s loaded with chickpeas, carrots, fresh dill, and green onions.
- 5-Minute Bean and Chickpea Salad. Your next backyard barbecue needs this 5-minute bean and chickpea salad. It’s hard to come by a salad that beats out the grilled meats at a barbecue.
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