Crunchy Chickpea Salad Recipes
CRISPY CHICKPEA SALAD
"In my opinion, a crouton can make or break a salad - and this one has thick, fluffy pitas tossed in butter!" says Molly.
Provided by Molly Yeh
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
- While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
- Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
- Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.
CRUNCHY CHICKPEA SALAD
Use bulghar wheat as the base for a Moroccan-inspired salad of pine nuts, raisins, pulses, coriander and parsley
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 12
Steps:
- Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.
- Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.25 milligram of sodium
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