Chick Pea Artichoke Heart And Romaine Salad Recipes

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Steps:

• Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
• In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
• Slowly add olive oil, whisking to blend.
• Add dressing to salad and stir well.
• Cover and refrigerate for several hours or overnight (best), to blend flavors.
• Serve chilled.

Steps:

• Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Steps:

• Place romaine on a platter and toss with parsley tops.
• Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
• Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
• Shred cheese with a vegetable peeler into short ribbons.
• Drizzle the salad with balsamic vinegar and oil.
• Season with salt and pepper.