Best 101 Cookbooks Pan Fried Chickpea Salad Recipes

Fried Chickpea Salad image

Provided by Geoffrey Zakarian

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 15

1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
One 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
1 to 2 garlic cloves, thinly sliced
1 1/2 teaspoons ground cumin
3 cups baby arugula, washed and dried
3 cups baby kale, washed and dried
1 1/2 cups halved cherry tomatoes
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup finely crumbled feta cheese
2 tablespoons pine nuts, toasted

Steps:

In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil, or more as needed. Season with salt and pepper. Set aside.
In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 2 to 3 minutes.
Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a sheet tray and let cool slightly, about 15 minutes.
Pour the chickpeas into a large bowl. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts. Pour over the yogurt dressing, season with salt and pepper. Toss well and serve.

101 COOKBOOKS' PAN-FRIED CHICKPEA SALAD image

Yield 2-4 people

Number Of Ingredients 11

1 tablespoon clarified butter, olive oil, or coconut oil
2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
1 cup of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain yogurt (I typically use low-fat Greek)
1 1/2 teaspoons Indian-style curry powder (or to taste)
scant 1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped

Steps:

Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside. While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside. When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro. Serves 4 as a side.