Chicken Salad With Roasted Chickpeas And Carrots Recipes

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
• Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
• Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.

Steps:

• Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
• In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
• In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
• Cover, and refrigerate for 2 hours to blend flavors.

Steps:

• For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
• For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
• Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Steps:

• In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
• Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
• Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
• Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
• Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
• Stir in 4 cups of the water and the carrots.
• Add in the chicken and bring to a simmer.
• Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
• Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
• Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
• Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
• Serve the stew with its broth over the couscous.

Steps:

• Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
• Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
• Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Steps:

• Prepare grill
• In a saucepan boil carrot juice until reduced to about 3/4 cup, about 10 minutes, and cool. In a bowl, whisk together carrot juice, lemon juice, oil, and cumin and season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.
• Cut romaine and spinach crosswise into 1/4-inch-wide strips and, using side of a grater with largest holes, grate carrots. Cut tomatoes into 1/4-inch dice. Rinse chick-peas and slip off skins. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Pat chicken dry and season with salt and pepper. Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side, or until cooked through. (Alternatively, grill chicken in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let chicken stand 2 minutes and slice. In a large bowl toss chicken with vegetables.
• Just before serving, toss salad with dressing.