MOROCCAN CHICKPEA SALAD
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
MOROCCO MEETS GREECE (CHICKPEA CUCUMBER SALAD WITH FETA)
I made Sam#3's Recipe #296860 and didnt quite feel like using it all as a dip, so my sis and me came up with this super yummy, crisp salad. Im sure it would be lovely with some pita bread. I hope youll enjoy it as much as we did. :)
Provided by Lalaloula
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces.
- Place in a salad bowl and season with salt and pepper to taste. Add dill weed.
- Dice Feta finely or crumble over salad.
- Now add the hummus (store bought or homemade). Mix well to coat everything.
- If you like add other add-ins of your choice, such as whole chickpeas or olives.
- Enjoy.
MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)
from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.
Provided by Pneuma
Categories Beans
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Blanch and refresh zucchini. Combine all ingredients and toss together.
- Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2
MOROCCAN CHICKPEA SALAD
This is an easy and tasty vegetarian salad, loaded with protein. The quantities posted here are for a large batch, feel free to reduce them.
Provided by GourmetQueen
Categories Salad Dressings
Time 20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
- In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
- Serve and enjoy!
Nutrition Facts : Calories 294.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 5.8, Sodium 598.2, Carbohydrate 47.4, Fiber 9.5, Sugar 4.2, Protein 10.8
MOROCCAN CHICKPEA CASSEROLE
Flavorful dish that does a decent job of hiding eggplant's texture.
Provided by tradingtrio
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
- Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 68.6 g, Fat 9.3 g, Fiber 15.9 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 1406.9 mg, Sugar 7.6 g
MOROCCAN COUSCOUS AND CHICKPEA SALAD
Make and share this Moroccan Couscous and Chickpea Salad recipe from Food.com.
Provided by tina rose
Categories < 30 Mins
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
- meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
- whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.
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