Moroccan Kidney Bean Chickpea Salad Recipe 445
MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)
Provided by devogirl
Number Of Ingredients 11
Steps:
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.
MOROCCAN GREEN BEAN SALAD
From Metro.ca You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.
Provided by Dreamer in Ontario
Categories Peppers
Time 24m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
- Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
- Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
- Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
- Garnish with grilled zucchini slices.
Nutrition Facts : Calories 195.3, Fat 14.8, SaturatedFat 2, Sodium 69.7, Carbohydrate 16.5, Fiber 3.6, Sugar 9, Protein 2.3
KIDNEY BEAN AND CHICKPEA SALAD
In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.
Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
MOROCCAN CHICKPEA & BARLEY SALAD
This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.
Provided by strawberrybird
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
- Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
- In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
- Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6
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