Chickpea Salad With Cumin And Lemon Recipes

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CHICKPEA SALAD WITH CUMIN AND LEMON

Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 15



Chickpea Salad With Cumin and Lemon image

Steps:

  • Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
  • Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3

2 pita bread
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
19 ounces chickpeas, rinsed and drained
3 plum tomatoes, chopped
1 cup English cucumber, chopped
1 cup green bell pepper, chopped
3 green onions, cut in fine strips
1/2 cup walnuts, chopped
1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
8 boston lettuce leaves
1/3 cup feta cheese, crumbled

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Categories     Salad     Bean     Ginger     Side     Picnic     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Fall     Vegan     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 12



Cumin and Coriander Spiced Chick-Pea Salad image

Steps:

  • Make the dressing:
  • In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil
four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES

Categories     Salad     Bean     Citrus     Tomato     Quick & Easy     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9



Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes image

Steps:

  • Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
  • Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

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