Chickpeas With Mint Scallions And Cilantro Recipes

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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



Chickpea Salad With Fresh Herbs and Scallions image

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.)

1/2 cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving
3 (15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

CURRIED CHICKPEAS WITH CILANTRO

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13



Curried Chickpeas With Cilantro image

Steps:

  • If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  • In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

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