Zesty Chickpea Salad Food

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.

ZESTY CHICKEN SALAD

Steps:

• In large bowl combine chicken, red pepper and onion. In small bowl mix mayonnaise and lime juice. Add jalapeno. Season with salt, pepper, and a dash of tabasco sauce. Drizzle over chicken mixture and toss to coat. Snip cilantro over chicken and mound chicken mixture on lettuce. Garnish with tomato and black olives. Serve.

CHICKPEA SALAD

Steps:

• Place chickpeas in large bowl and soak overnight.
• Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
• Rinse under cold water and drain.
• Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.

SPICY CHICKPEA SALAD

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.

MEXICAN CHICKPEA SALAD

Steps:

• In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
• Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.