SPICY ITALIAN SALAD
Requests for this salad are never ending at any gathering!!!
Provided by Diana
Categories Salad Vegetable Salad Recipes
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
- In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g
SPICY CHICKPEA SALAD
Steps:
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
MIDDLE EASTERN SPICED CHICKPEA SALAD
Recipe video above. The best Chickpea Salad I've ever had! Inspired by a recipe from "Jerusalem" by Yotam Ottolenghi, spiced chickpeas give this a wow factor and the Dressing is a beautiful lemon vinaigrette that is not as sharp as most lemon dressings.
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 18
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
- Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
- Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
- Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
- Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
- Great served with a dollop of yoghurt and pita bread to stuff the salad into.
Nutrition Facts : ServingSize 343 g, Calories 295 kcal, Carbohydrate 23.4 g, Protein 6.3 g, Fat 20.8 g, SaturatedFat 3 g, Sodium 263 mg, Fiber 6.2 g, Sugar 6.1 g
ROASTED SPICY GARBANZO BEANS
A healthy dish filled with good complex carbohydrates, fiber and protein. Fat-free Feta works great with this recipe. This recipe makes a great afternoon snack or delicious side dish.
Provided by CRAZY4SUSHI
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the olive oil into an ovenproof pan. Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well. Add the garbanzo beans and toss to coat evenly.
- Bake in preheated oven until garbanzo beans turn golden, about 30 minutes. Remove from oven, and sprinkle with feta cheese and thyme. Serve warm.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 17.6 g, Cholesterol 16.7 mg, Fat 11.6 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 419.4 mg, Sugar 0.8 g
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.
SPICY CHICKPEA SALAD
This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.
Provided by Crabzilla
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drain and rinse (well) the Chickpeas.
- Place Chickpeas in a medium sized mixing bowl.
- Add the rest of the ingredients and mix very well.
- Let set for an hour to allow flavors to blend.
- Serve nice and cold with some hot Pita bread or just as a side dish.
Nutrition Facts : Calories 231, Fat 9, SaturatedFat 1.3, Sodium 853.9, Carbohydrate 32.9, Fiber 7.5, Sugar 3.6, Protein 7.2
SPICY GARBANZO SALAD
Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.
Provided by English_Rose
Categories Beans
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
- Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
- Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
- In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
Nutrition Facts : Calories 321.1, Fat 21.5, SaturatedFat 3, Sodium 444.9, Carbohydrate 28.3, Fiber 5.4, Sugar 2.4, Protein 5.6
RIGATONI WITH GREENS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
- Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.
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5/5 (2)Total Time 40 minsServings 6Calories 343 per serving
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
- In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
- To assemble the bowls, place 1/2 cup quinoa in each bowl and top with a heaping 1/2 cup of the chickpea mixture. Top with a little cilantro and enjoy!
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Reviews 3Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Mix the onion, chilli, potatoes, chickpeas, pomegranate, peanuts, garam masala, chilli powder and salt in a large bowl and stir thoroughly.
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From chefdehome.com
Cuisine IndianCategory Side Dish, SaladServings 1Total Time 20 mins
- Boil potatoes until knife tender. When slightly cool, peel and dice. Mix tamarind paste with sugar and hot water until fully dissolved and set aside.
- In a salad bowl, add cooked chickpeas (rinsed if using canned) and boiled diced potatoes. Add 3/4 cup of diced red onion, jalapeno ( green chili), and half of chopped cilantro (coriander) leaves.
- Top with all spices, salt, lemon juice and 4-5 tablespoons of tamarind mixture. Mix well. **Taste and adjust salt, tamarind, and chili powder. Garnish with remaining chopped red onion and cilantro leaves. *Refrigerate until ready to serve.
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From foodnouveau.com
Servings 4Total Time 35 mins
- In a large bowl, add the chickpeas, cauliflower florets, lemon wedges, and garlic cloves. In a small bowl, whisk together the olive oil, honey, salt, and crushed red pepper. Drizzle this dressing over the chickpeas and cauliflower, then toss to coat. Spread the mixture evenly over the baking sheet and roast for 15 minutes. Broil for a few minutes more to brown. Remove from the oven and let cool slightly.
- Press the roasted lemon slices to release their juice over the chickpea and cauliflower salad (discard the wedges.) Press the roasted garlic cloves to release their tender flesh (discard the peels.) Sprinkle the salad with lemon zest, sesame seeds, and fresh thyme or oregano. Toss to distribute the flavorings. Add the arugula or baby spinach and toss just to combine.
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5/5 (1)Total Time 10 minsCategory SaladCalories 329 per serving
- Place the dressing ingredients in a jar, close the lid, and give a good shake. Alternatively, place them in a small bowl and whisk vigorously with a fork.
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From runningonrealfood.com
5/5 (21)Total Time 10 minsCategory EntreeCalories 130 per serving
- Either place the chickpeas in a blender or food processor and pulse until the chickpeas are mostly broken down or mash them in a bowl with a fork or potato masher. It should be chunky but starting to hold together.
- Combine the chickpea mixture in a mixing bowl with everything except the spinach and avocado. Mix well. The mixture should resemble egg or tuna salad. Adjust the amount of sriracha, mayo and lemon to taste or desired consistency.
- To assemble the wraps, place a scoop of the chickpea mixture into each wrap then top with spinach and avocado. Season with salt and pepper, if desired.
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Reviews 3Estimated Reading Time 3 minsServings 8
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- Turn heat to medium high and sauté about 7 minutes. Turn off heat and remove skillet and let them cool.
- Combine the onions, cucumbers, celery, grapes, parsley and bleu cheese in a mixing bowl. Drizzle on the oil, lemon juice, salt and pepper. Add the beans.
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Reviews 2Estimated Reading Time 4 minsServings 8
- Combine in a large mixing bowl the beans, peppers, green bell pepper, onion, parsley, basil radishes, cucumbers, serrano pepper and toss with your hands.
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- In a larger bowl, combine the kale, garbanzo beans, onions & carrots. Pour the dressing over the salad and toss together until everything is completely coated. Serve immediately or if you prefer softer kale, allow to rest for about 10 minutes before enjoying. Serve as an entree or as a side, but most importantly, enjoy!
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4/5 Total Time 2 hrs 15 minsServings 4
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- Bring a large pot of water to a boil. Add a generous sprinkle of salt. Add the beans and cook for about 2 minutes, or until crisp tender. Drain and run under cold water to stop the cooking.
- Add the sliced onion to a large mixing bowl and add the lemon juice. Toast the cumin, caraway (or fennel), and coriander seed in a small skillet over medium heat for about 1 minute, or until fragrant. Transfer to a mortar and crush with a pestle.
- Grate the garlic with a microplane zester (or press with a garlic press) to form a paste. Add the garlic, toasted spices, cayenne and salt to the bowl with the onion and lemon juice and stir to combine. Whisk in the olive oil.
- Add the beans and chickpeas to the bowl and toss to combine. Serve immediately or cover and chill for a few hours.
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