Cilantro Lime Chickpea Salad Recipes
CILANTRO-LIME PASTA SALAD (WITH OR WITHOUT CHICKEN)
Loaded with chunks of avocado and mango, this beautiful dish makes an excellent summer meal. But there's no need to limit it to one season because it's delicious year-round! The bright, refreshing flavors taste great hot or cold too, making this an excellent brown-bag lunch recipe. If going veggie simply omit the chicken, you'll get fewer servings without it (just so you know).
Provided by Annacia
Categories Chicken
Time 31m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.
- Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
- In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeno pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.
CILANTRO LIME CHICKPEA SALAD
Light and delicious salad chockfull of protein. From: http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/
Provided by KatieMurch
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).
- Add the chickpeas, onion, and spinach to a large bowl. In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds.
- Pour over the chickpea mixture and stir to combine.
- Add salt and pepper to taste.
- Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!
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- place quartered potatoes in a pot and cover with 1 in of water. Do NOT add salt. Bring to a simmer, then cover and cook for 30-45 mins or until you can easily pierce with a fork.
- meanwhile, add all dressing ingredients to a blender or food processor, and blend until relatively smooth. Cilantro leaves should be in small pieces. Taste and adjust as needed. Need thicker dressing? Add a couple more Tbsp of mayo. Thinner? Maybe a tsp of apple cider vinegar or another squeeze of lime or orange.
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- Whisk together all the ingredients for marinade dressing. Marinate the chicken in half the dressing for 10 minutes, reserving the rest for the salad.
- Heat a grill pan and place the chicken breasts on it. Cook on each side for 4-5 minutes. Let the chicken rest for 10 minutes and then slice.
- In the same grill pan, add the red bell peppers and onions along with a tablespoon of the dressing and grill on high heat till lightly charred. Remove and set aside.
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- Soaking and cooking the chickpeas:Dissolve the 3 tablespoons of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, rinse and place in a pot with the remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer until the chickpeas are cooked through — this can take 45 minutes (or less) or over an hour. As noted above, it is important the chickpeas are completely cooked through. Be sure to taste a few. Let the chickpeas cool in their cooking liquid. Store the chickpeas in their cooking liquid.
- Make the dressing:Place the cilantro, lime or vinegar (or both), olive oil, garlic, mustard, 2 teaspoons of the sugar, turmeric, salt and pepper in a food processor or blender. Purée until smooth. Taste. Adjust dressing with more salt, pepper, sugar, lime, vinegar, oil, etc.
- Make the salad:Place cooked chickpeas in a large bowl. Add minced onion. Toss with dressing to taste. I didn’t really measure, but I probably used 1 cup of minced onion for 3 cups of cooked chickpeas, and I dressed the chickpeas heavily in the dressing — go big on the dressing! Taste, adjust with more salt if necessary.
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- Preheat oven or toaster oven to 375 degrees F. Brush 2 corn tortillas lightly with olive oil and sprinkle with a chili powder mix & mineral salt. Cut into thin strips, place on baking sheet in a single layer, bake in oven or toaster oven, rotating once, for about 10 – 12 minutes, until crisp and golden.
- Combine the ingredients for the cilantro-lime dressing in a small blender or food processor (I used the Nutri-bullet). Blend until creamy, stopping to scrape down the sides as needed every now and then, add extra water a little at a time as needed to thin. Taste for flavor, adding anything extra. Pinch more salt? Pinch more cumin or squeeze of lime? Blend well.
- Assemble your salad by adding the romaine lettuce to your serving dish, top with corn, red onion, chickpeas, tomatoes, cilantro. Lastly, add pepitas (pumpkin seeds), tortilla strips, a good drizzle of the dressing, and a squeeze of lime over the top.
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