CHICKPEA SALAD WITH FETA
Steps:
- Drain your canned chickpeas. Save aquafaba if you want.
- Add chickpeas to a medium sized bowl.
- Add in chopped pepper, and cheese.
- Add in lemon juice, parsley, and oil.
- Toss and chill, or serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 31 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 113 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 8 g
WARM CHICKPEA, CHILLI & FETA SALAD
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
- Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
- Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.
Nutrition Facts : Calories 289 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.41 milligram of sodium
WARM CHICKPEA SALAD
I've been trying to include more beans into our diet recently. This is a great warm salad for fish or chicken. Leftovers are great reheated too. If you dont like chillies-no problem just leave them out (although to add some extra flavour in place of the chillies ,you might like to add some extra lemon juice, salt and pepper). Serves 4. You can use cannelini or any other white bean in place of the chickpeas. Serve with lemon wedges. For gluten-free or cegetarian-check stock is suitable for your diet
Provided by Jubes
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
- Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
- Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
- Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
- Serve with lemon wedges.
Nutrition Facts : Calories 213.9, Fat 6, SaturatedFat 0.8, Sodium 309.9, Carbohydrate 32.7, Fiber 6.4, Sugar 5.1, Protein 6.7
WARM CHICKPEA SALAD
Great flavours. Perfect to eat in the back garden with a glass of cool wine on a hot summer night. Serve with pita bread wedges.
Provided by Moor Driver
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C.
- Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
- Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
- Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.
Nutrition Facts : Calories 510.2, Fat 25.1, SaturatedFat 6.5, Cholesterol 22.3, Sodium 894.8, Carbohydrate 58, Fiber 12.2, Sugar 8.5, Protein 16.2
WARM CHICKPEA, CHORIZO & PEPPER SALAD
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
Provided by John Torode
Categories Dinner, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
- Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.
Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium
WARM CHICKPEA SALAD WITH SPICED MUSHROOMS
This is from Cecila Brooks Brown's "New vegetarian". Despite it being a salad I rarely make the whole thing. I often serve the spiced chickpeas and yoghurt with brown rice or wrapped up in a wholemeal chapatti.
Provided by PinkCherryBlossom
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain the canned chickpeas
- Heat two tablespoons of the oil in a frying pan. Add the mushrooms, season with salt and cook until softened.
- Reduce the heat, then add the garlic, chilli and chickpeas.
- Fry for two minutes, then add the cumin and half the lemon juice. Cook until the juices in the pan evaporate, then set aside.
- For the dressing, put the yoghurt in a bowl, then add the chopped mint and the remaining lemon juice and oil. Add salt and pepper and mix until blended.
- To serve, divide the spinach between four plates or put on a serving platter, add the chickpea and mushroom mixture, then pour the yoghurt dressing over the top and serve.
Nutrition Facts : Calories 265.9, Fat 12.2, SaturatedFat 1.6, Sodium 383.4, Carbohydrate 32.8, Fiber 7.5, Sugar 2.5, Protein 10.2
WARM CHICKPEA SALAD
Warm chickpea salad, ideal as a weekend lunch or weekday supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
WARM CHICKPEA SALAD WITH GINGER
Make and share this Warm Chickpea Salad With Ginger recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
- Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
- Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.
Nutrition Facts : Calories 424.8, Fat 19.4, SaturatedFat 2.6, Sodium 638, Carbohydrate 53.7, Fiber 10.1, Sugar 1.9, Protein 11.1
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