Cumin And Coriander Chickpea Salad Recipes

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

Steps:

• In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
• In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

Steps:

• Make the dressing:
• In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
• Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Steps:

• Drain chickpeas and dry on kitchen paper. Heat oil in a frying pan. Add cumin, coriander powders and garlic, and cook for a few seconds. Add chickpeas and stir to coat with the spices. Add salt and pepper, and lime zest and a handful of chopped coriander. Add halved cherry tomatoes and some sliced chili. Cook until chickpeas are turning a little golden.
• Make a salad with chopped lettuce, and any other salad ingredients you fancy. Add chickpeas when cooled (but nice if still warm).
• Make a dressing with extra virgin olive oil, lime juice, salt and pepper and chopped coriander. Drizzle over the salad, and add chopped almonds, if using.
• OPTIONAL Prepare quinoa as per instructions on the packet. Att to the salad and gently combine.

Steps:

• Drain and rinse canned chickpeas.
• Toss beans in a bowl with the onions.
• For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
• Let stand for 30 minutes longer.
• Add cilantro leaves as garnish. Serve at room temperature.
• Preparation time does not include "standing" time.