Chickpea Salad With Chicken Breast Recipes

ITALIAN CHICKEN AND CHICKPEAS

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Italian Chicken and Chickpeas image

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

CHICKPEA SALAD WITH CHICKEN BREAST

Make and share this Chickpea Salad With Chicken Breast recipe from Food.com.

Provided by Chef LL

Categories < 30 Mins

Time 30m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 16

Chickpea Salad With Chicken Breast image

Steps:

Combine garlic, ginger, cumin, salt and ground red pepper; sprinkle on all sides of chicken breasts. cover and chill 1 hour.
Stir chickpeas and remaining ingredients together; cover and chill.
Grill chicken covered with grill lid over medium-high heat 5 minutes on each side. cut into strips. tent with foil to keep warm.
Divide chickpea mixture between 2 salad bowls and top with the sliced chicken.

Ingredients

2 tablespoons minced garlic
2 tablespoons fresh ginger, peeled and grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 lb boneless chicken breast
1 (15 ounce) can chickpeas, rinsed and drained
2 tomatoes, halved and quartered
1/2 cucumber, halved and quartered
1 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1 jalapeno pepper, seeded and minced
2 scallions, sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons of fresh mint, chopped

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Roasted Chicken Breasts With Harissa Chickpeas image

Steps:

Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock.
While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.
Serve the chicken topped with the sauce.

Nutrition Facts : @context http, Calories 840, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 11 grams, Sodium 1058 milligrams, Sugar 6 grams, TransFat 0 grams

Ingredients

2 1/2 pounds bone-in, skin-on chicken breasts
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons harissa paste, more to taste
1 tablespoon coriander seeds, crushed using a mortar and pestle, or 1 1/2 teaspoons ground coriander
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
1/4 cup coarsely chopped parsley

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Chickpea Salad With Chicken Breast Recipes

ITALIAN CHICKEN AND CHICKPEAS

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

CHICKPEA SALAD WITH CHICKEN BREAST

Make and share this Chickpea Salad With Chicken Breast recipe from Food.com.

ROASTED CHICKEN BREASTS WITH HARISSA CHICKPEAS

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