Got Canned Chickpeas? MAKE THESE 4 FLAVOR-PACKED RECIPES
EPISODE #386 - How to Make 4 Flavor-Packed Recipes using Canned Chickpeas
FULL RECIPE HERE:
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Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is light and refreshing and uses a quick vinegar dressing. Whip this up in under 15 minutes and enjoy this healthy lunch or side all week long!
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✅Ingredients
Salad:
• 30 ounces canned chickpeas, drained and rinsed
• 1 pint red grape or cherry tomatoes, halved or quartered
• 1 English cucumber, diced
• 1 green bell pepper, diced
• 1 small red onion, thinly sliced
• ½ cup sliced kalamata olives
• ½ cup crumbled feta cheese
• 2 tablespoons freshly chopped basil
• 2 tablespoons freshly chopped mint
Dressing:
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ In a large mixing bowl, toss together chickpeas, tomato, cucumber, bell pepper, red onion, olives, feta, basil, and mint.
2️⃣ For the dressing, pour honey into a microwave-safe mixing bowl. Microwave 10-15 seconds to liquify honey. Whisk in olive oil, lemon juice, vinegar, salt, and pepper.
3️⃣ Pour dressing over chickpea salad. Toss to combine. Refrigerate until ready to serve.
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Mediterranean Chickpea Salad Ready in 15 Mins!
Get the recipe here:
Ingredients
2 (15-oz/439g) cans chickpeas, rinsed and drained
1 English cucumber, peeled and diced
2 roasted red peppers, diced
5-6 scallions, thinly sliced
1-2 cups grape tomatoes, halved
4 oz (115g) feta cheese
1/2-1 cup Kalamata olives, pitted and chopped
a handful of fresh parsley, finely chopped
2-3 tablespoons finely chopped fresh mint leaves
2-3 peperoncini peppers, sliced (optional)
The Dressing:
1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon dried crushed oregano
salt, to taste
freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
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Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
How to Make Red Pepper Hummus | Vegetarian Recipes | Allrecipes.com
Get the recipe for Easy Red Pepper Hummus at
Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice.
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