Posts tagged ‘Chickpeas’

July 9, 2012

Middle Eastern Chickpea Salad

This recipe is a vegan alternative that I made for a Faux-French-Fourth of July that I was hosting.  The French aren’t necessarily familiar with American food culture and they believe our haut cuisine to be a big mac from McDonalds (sadly, this is no exaggeration.)  It was generally appreciated by all (despite a slight skepticism on the part of the French for all things that are both ‘culinary’ and ‘American.’)

The reason that I like this summer salad is because it is chock full of ingredients that are good for you and because none of them are necessarily annoying to prepare.  If something requires a lot of chopping, I immediately throw in the towel (or as the French say, I throw in the sponge) because I can’t be bothered.  The recipe originally called for brown rice, which I imagine would’ve been good but I only had couscous on hand and it was fabulous nonetheless.  I imagine you could pack more of a punch using quinoa for a little extra protein.  This is delightful, sort of a summer vegetable salad (rather than a winter fruit salad!) And the good news is, the longer it sits in the fridge, the tastier it gets!  Another positive point? My phobia of raw chickpeas dissipates with this salad because of the complex combination of flavors and textures that this dish promises!

Middle Eastern Chickpea Salad

(adapted by VegNews)

Serves 10 (good as an entrée but also as a picnic side salad!)

What You’ll Need:

  • 1/4 cup fresh lemon juice
  • Peel of 1 lemon, cut into strips 2 tablespoons olive oil
  • 1 minced garlic clove
  • 2 red peppers, cut into wide strips
  • 3-1/2 cups cooked couscous (or brown rice)
  • 1 15-ounce can chickpeas, drained and rinsed
  • 24 cherry tomatoes, halved
  • 1 cup pitted kalamata olives
  • 1 cucumber, peeled, deseeded, and diced
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup finely diced red onion

Now what?

  1. Preheat oven and broil red peppers on a baking sheet until black and bubbly.   Place the red peppers in a covered bowl for five minutes.  After, it should be very easy to peel off the skin and voila! Roasted red peppers! Dice them up!
  2. Combine lemon juice, lemon strips, olive oil and minced garlic in a bowl as salad dressing.
  3. Combine the remaining ingredients (red peppers, chickpeas, couscous, tomatoes, olives, cucumber, parsley and red onion) and coat with salad dressing.
  4. Let it marinate for a few hours in the refrigerator and enjoy cold!

July 6, 2012

Roasted Chickpeas

I have mixed feelings about chickpeas.  I adore hummus. Always have, always will.  But up until this point of my life, I’ve been uncertain about raw chickpeas.  Their texture and taste never seemed to float my boat.  I’ve heard a LOT about roasting them in the oven but never got around to trying it until this week.  Let me just say, I think I’ll be roasting them weekly from here on out. It makes for an easy, delicious and healthy (who me?) snack for the masses! And the options for seasoning are endless.  Go ahead, eat these without feeling at all guilty….or serve them at your next apero/party!

Roasted Chickpeas

What you’ll need

  • 2 cans chickpeas (aka garbanzo beans)
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp cumin
  • a pinch of cayenne

Now what?

  1. Preheat oven to 400 f/ 205 c.
  2. Line a baking sheet with aluminum foil.  Mix together ingredients until chickpeas are well coated.
  3. Spread chickpeas out on baking sheet and put in the oven for 20 minutes.  Mix them around and continue baking 15-20 minutes or until they are golden brown and crispy.  You may have to taste several of them to be sure.  Don’t be alarmed if they start popping all over the place… consider it mini fireworks!

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