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Posts Tagged ‘chickpea salad’

by Caitlin Saniga

You might be thinking, “Holy cow, that’s a lot of cilantro. I’m not sure I like cilantro *that* much.” Stop right there! Don’t worry! Only a fraction of the green you see is actually cilantro. Most of it is finely chopped spinach. Sneaky, huh?

For the salad:
  • 4 loosely packed cups fresh baby spinach
  • 2 cans chickpeas, drained and rinsed
  • 1/2 medium red onion, chopped small
For the dressing:
  • Juice from 2 limes, or about 2 ounces
  • 1/2 loosely packed cup of cilantro, stems removed
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1/4 cup olive oil
Add the spinach to a food processor and pulse 3-5 times. Remove the spinach from the food processor and add to a large bowl along with the chickpeas and onion. Toss together to combine, and set aside.
To the food processor add the lime juice, cilantro, sugar, mustard, garlic and cayenne. Process this for a few seconds. Add the olive oil in a stream, and process until it comes together, about 30 seconds. Add salt and pepper to taste.
Pour the dressing over the chickpea mixture and stir to combine.
Serve immediately, or store in a sealed container in the fridge for up to 2 days.

Recipe adapted from: Mind Over Batter

See more chickpea salad recipes here.

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by Sarah Steimer

Just a note: I used no salt-added chickpeas for this recipe and definitely had to make up for it.

  • olive oil
  • 6-8 Brussels sprouts (depending on size), thinly sliced
  • 1 can chickpeas, drained and rinsed
  • 2 slices bacon, crumbled
  • 2 tablespoons toasted pecans or walnuts, chopped
  • salt and pepper
  • 1 pinch nutmeg
  • freshly grated Parmesan for topping

Sauté the Brussels sprouts in the olive oil until lightly browned. Add the chickpeas, bacon, walnuts, salt, pepper and nutmeg; cook for a few minutes more and adjust seasonings.

Serve topped with the grated Parmesan.

Recipe adapted from: How Sweet It Is

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by Caitlin Saniga

I know this is the eighth or ninth chickpea salad recipe on the blog, but love 'em or hate 'em, I'm gonna keep makin 'em.*

  • 2 cans chickpeas, rinsed and drained
  • 1 cup freshly chopped parsley
  • 1/2 cup dried Turkish apricots, sliced into thin slivers
  • 12-14 kalamata olives, pitted and coarsely chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt

If you keep this salad for more than a few days, add fresh herbs before serving it. Leftovers were especially delicious served over a pile of arugula.

In a large serving bowl, combine the chickpeas, parsley, apricots and olives.

In a small mixing bowl, whisk together the olive oil, vinegar, Dijon mustard, garlic, paprika, oregano, marjoram and salt. Pour the vinaigrette over the chickpeas mixture, and stir to combine. Let the salad chill in the fridge for at least 2 hours before serving.

Makes 8 side dish servings.

Recipe adapted from: Urban Pantry

*In case you’re trying to remember what the other chickpea salads are, here’s a handful:

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by Caitlin Saniga

Make this a main course by serving it over a bed of fresh spinach.

  • 2 cans chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced finely
  • 1/8 teaspoon red pepper flakes
  • salt and pepper to taste
  • 3/4 cup crumbled feta
  • 3/4 cup chopped fresh mint
  • lemon wedges, to serve alongside and squeeze over

Preheat the oven to 375 degrees.

Mix together the oil, garlic, red pepper flakes and salt and pepper in a medium bow. Add the chickpeas and toss to coat. Spread the chickpeas on a rimmed baking pan. Roast in the oven for 15-18 minutes.

Spoon chickpeas into a serving dish and let chickpeas cool for 5 minutes, then stir in mint and feta cheese. Season with more salt and pepper if you want. Serve immediately.

Makes 4 servings.

Recipe adapted from: Kalyn’s Kitchen

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by Caitlin Saniga

There are a ton of awesome colors and flavors in this recipe! How awesome is my boyfriend for coming up with it?

  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1 can chickpeas, rinsed and drained
  • 1 can mandarin oranges, drained
  • 1/4 cup toasted chopped almonds
  • 1/3 cup dried cranberries
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped green onion
  • 1/3 cup crumbled feta
  • 2 cloves garlic, minced

In a small bowl, use a whisk to combine the vinegar, oil and pepper. In a separate bowl, combine the remaining ingredients. Pour the vinaigrette over and stir once more to thoroughly combine. Chill salad at least 30 minutes before serving.

Makes 6 side-dish servings.

Recipe: Eddie Paik

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by Sarah Steimer

This was surprisingly filling, OR did I fill up on naan too much…

For the naan

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon active dry yeast
  • 3/4 cups milk
  • 1/2 teaspoon sugar

Pour the milk into a small bowl and heat to 110 degrees (I don’t have a thermometer so I microwaved until it was “hot”).  Add the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl and add the flour little by little, combining well but not over-kneading.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered a towel, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.) I learned a little trick for letting dough rise – put your oven on the lowest setting and put the bowl of dough in there. Helps the bread rise much better than a lukewarm kitchen.

Turn the risen dough onto a lightly floured surface  and divide the dough into six equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

Roll the dough out to circle-type shapes about 6 to 8 inches in diameter. Place a pizza stone — or, if you don’t have fancy things like that, I just used a cookie sheet – in an oven set to 500 degrees.

Lay the circle of dough on the stone (pan) and spritz with water. Add any seasoning you would like at this time — I went with dried cilantro. Bake for about 5 minutes or until a little puffed and brown, flipping half way through.

Makes six pieces of naan.

For the chickpeas

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons canola oil
  • 1/2 onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup unsalted cashews, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 4 tablespoons fat-free greek-style yogurt
Whisk corn starch with enough broth to dissolve in a bowl. Set aside.

Combine the oil, onion, curry powder, salt and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.

Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro.

Serve with a dollop of the yogurt.

Recipe says it serves four… but those would be some small portions.  Serves more like 2-3.

Chickpea recipe: Prevention

Naan recipe: Kirbie’s Cravings

Photo: Sarah Steimer

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by Caitlin Saniga

Have you noticed yet that I’m obsessed with chickpeas?

  • I’ll be honest. I completely forgot to add the garlic when I made this recipe. And it still tasted great — tangy and fresh.

    2 15-ounce cans chickpeas, rinsed and drained

  • 4 tablespoons chopped fresh basil
  • 4 tablespoons chopped fresh Italian parsley
  • 4 tablespoons fresh lemon juice
  • I bought the huge 4-ounce container of basil because I plan to make a few dishes with it this week. But I’ll probably still have leftover basil. Know what that means? I’m making pesto!

    3 tablespoons extra-virgin olive oil

  • 2 small garlic cloves, pressed
  • 2/3 cup freshly grated Parmesan cheese
  • Salt and pepper

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in a medium bowl.

Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with salt and pepper.

Note: You can make this about 4 hours ahead. Cover and refrigerate. Serve chilled or at room temperature.

Makes 4 servings.

Recipe: Bon Appetit

Photos: Caitlin Saniga

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