SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
GARLIC SHRIMP AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
- Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
- Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.
Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams
SPICY CHICKPEA SALAD
Steps:
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
SPICY SHRIMP SALAD WITH MINT
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
More about "spicy shrimp and chickpea salad recipes"
NORTH AFRICAN SPICED SHRIMP AND CHICKPEA SALAD
From skinnytaste.com
5/5 (1)Total Time 30 minsCategory Dinner, Lunch, SaladCalories 243 per serving
- Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
- Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
7-INGREDIENT HARISSA SHRIMP AND CHICKPEAS - SKINNYTASTE
From skinnytaste.com
SPICY SHRIMP AND CHICKPEA SALAD — CHOUQUETTE KITCHEN
From chouquettekitchen.com
5-MINUTE SPICY CHICKPEA SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
SPICY SHRIMP CHICKPEA SALAD - BEAUTY BITES
From beautybites.org
5/5 (5)Total Time 13 minsCategory SaladsCalories 383 per serving
KALE CHICKPEA SALAD - PEAS AND CRAYONS
From peasandcrayons.com
30 HEALTHY MEALS YOU CAN MAKE IN 30 MINUTES - YAHOO NEWS
From news.yahoo.com
CRISPY CHICKPEA SALAD WITH GRILLED PRAWNS RECIPE | MYRECIPES
From myrecipes.com
SPICY RANCH BEAN SALAD RECIPE BY TASTY
From tasty.co
CHICKPEA SALAD - ONCE UPON A CHEF
From onceuponachef.com
MIDDLE EASTERN CHICKPEA SALAD | RECIPETIN EATS
From recipetineats.com
FAVORITE CHICKPEA SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
RECIPE ROUNDUP: SPICY SHRIMP AND CHICKPEA SALAD - MEDIUM
From medium.com
SPICY ROASTED CHICKPEA SALAD - CLEAN FOOD CRUSH
From cleanfoodcrush.com
20 CHICKPEA SALAD RECIPES TO TRY ASAP
From allrecipes.com
TURKISH CHICKPEA SALAD — THE MOM 100
From themom100.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE RECIPE - PINCH OF YUM
From pinchofyum.com
SPICY SHRIMP AND CHICKPEA SALAD « EYE FOR A RECIPE
From eyeforarecipe.ca
MEDITERRANEAN SHRIMP WITH CHICKPEAS | THE SPLENDID TABLE
From splendidtable.org
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SPICY CHICKPEA SALAD- THE BOSSY KITCHEN
From thebossykitchen.com
SPICY GRILLED SHRIMP WITH QUINOA SALAD RECIPE | MYRECIPES
From myrecipes.com
SPICY SHRIMP WITH PAN-SEARED ROMAINE AND CHICKPEA PUREE RECIPE
From foodandwine.com
CAULIFLOWER PAKORAS RECIPE
From seriouseats.com
SPICY SHRIMP AND CHICKPEA SALAD - BING CHEF - THE ART OF COOKING
From bingchef.com
You'll also love