CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
HERBED CHICKPEA-BROCCOLI SALAD WITH TAHINI-LEMON DRESSING
Broccoli is probably the most reliable vegetable in the produce aisle. No matter what the season, it's there looking perky and ready to offer up an abundance of nutrients. If you weren't a fan before, this salad, starting with a simple and easy-to-prepare roasted broccoli base-which is also irresistible eaten on its own-will change your mind about broccoli forever.
Provided by Amy Chaplin
Time 1h10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
- Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
Nutrition Facts : Calories 229 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 283 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams
HERBED CHICKPEA SALAD
Make and share this Herbed Chickpea Salad recipe from Food.com.
Provided by Sheynath
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain chickpeas. Place in mixing bowl.
- Add tomato, bell pepper, scallions, capers, cheese and mint.
- Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
- Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 2.5, Cholesterol 8.3, Sodium 577.4, Carbohydrate 30.4, Fiber 6.7, Sugar 2.2, Protein 8
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
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