CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
GARBANZO BEAN SALAD
Steps:
- In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g
GARBANZO BEAN AND ZUCCHINI SALAD
Recipe courtesy Giada De Laurentiis. OH MAN is this just simple goodness! I didn't expect for this to be as delicious as it is! Splurge a bit on a nice chunk of parm for this recipe. A small piece won't set you back very much at all. DO NOT use the green can!!! I actually substituted cucumber for the zucchini. So easy and tasty!
Provided by Japanese Delight
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
Nutrition Facts : Calories 285.7, Fat 17, SaturatedFat 3.3, Cholesterol 6.2, Sodium 591.2, Carbohydrate 28.1, Fiber 5.5, Sugar 3.5, Protein 8.7
CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS
This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.
Provided by Maureenie
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the salad in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- Pour the vinaigrette over the salad and toss well.
Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1
ZUCCHINI AND WHITE BEAN CAESAR
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
- Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
- Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
- Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
- Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.
GARBANZO BEAN AND ZUCCHINI SALAD
Categories Salad
Number Of Ingredients 12
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
ZESTY GARBANZO GREEN SALAD
I grow an organic vegetable garden, and this salad is a tasty way to make use of my delicious bounty. It's light and refreshing on a hot summer day. I recommend using whatever fresh ingredients you like best. You can also roast the tomatoes whole with the rest of the veggies. -Jennifer Huey, Baltimore, MD
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool., Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges
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