Egyptian Fattet Salad Layered Chickpea Salad Recipes

Steps:

• Mix all ingredients together in a medium sized bowl.
• Refrigerate at least 30 minutes to let the flavors blend (longer is better).

Steps:

• In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme.
• Chop the asparagus diagonally into 2-3 cm pieces and add to bowl.
• Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob).
• Dice the bell peppers and add to bowl.
• Ensure the chickpeas are well drained then add to the bowl.
• Gently combine all ingredients and serve.

Steps:

• Rinse the canned chickpeas. Mix all ingredients in a large bowl. Serve Cold.

Steps:

• Combine chickpeas, kidney beans, black beans, corn,onion,.
• red pepper and celery.
• Set aside.
• Mix together basil, vinegar, oil, mustard, garlic.
• salt and pepper.
• Pour over bean salad and toss.
• May add 1 12 tsp hot pepper if desired.

Steps:

• In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.
• Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.

Steps:

• Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
• Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
• Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture.
• Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.