Zesty Garbanzo Green Salad Food

ROASTED SPICY GARBANZO BEANS

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.

HARISSA SPICED GREEN BEAN SALAD

Steps:

• Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.
• In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
• Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SPICY GARBANZO SALAD

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.

ZESTY GARBANZO GREEN SALAD

Steps:

• In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool., Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.

EASY GARBANZO BEANS AND RICE SALAD

Steps:

• This Easy Garbanzo Beans and Rice Salad is everything vegetarians could dream of, and more! With hearty garbanzo beans, crunchy red bell peppers, green onions, carrots and a delightful, citrusy lemon vinaigrette, it's a truly satisfying combination. Step 1
• Heat medley according to package directions. Step 2
• Combine medley, carrots, beans, bell pepper, vinaigrette and green onions in a medium bowl. Toss well to combine.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• Mix the shrimp with the olive oil, lemon juice, garlic, cumin, coriander and chili powder. Let marinade for about 10-15 minutes.
• Put the shrimp in a nonstick pan and saute for 3-4 minutes on each side at medium high until shrimp is nicely brown on both sides. Once shrimp is done on one side and you've flipped it, move it to the side to make space for the chickpeas. Toast them and they will absorb some of the spices from the shrimp.
• Chop the cucumbers, tomato, peppers, olives, basil, arugula and parsley, scallions.
• Add the chopped vegetables to a bowl, add the shrimp and chickpeas on top and then the olive oil, lemon juice and salt and pepper to taste.
• Give the salad a good mix and enjoy!

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.