Best Chickpea And Balsamic Vinegar Tapenade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN



Tapenade (Barefoot Contessa) - Ina Garten image

Make and share this Tapenade (Barefoot Contessa) - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories     Spreads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good quality olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leave
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Steps:

  • Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
  • Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
  • Serve on toasts.

DEB'S TAPENADE



Deb's Tapenade image

This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well.

Provided by Deb S.

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 12

Number Of Ingredients 11

2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
½ cup minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped red bell pepper

Steps:

  • Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
  • Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 3.3 g, Cholesterol 1.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 435.3 mg, Sugar 0.8 g

SMASHED PEAS WITH MINT TAPENADE



Smashed Peas With Mint Tapenade image

From Real Simple Magazine. I serve this with sliced, toasted baguettes and along side the chickpea and balsamic vinegar tapenade and the walnuts and parmesan tapenade and allow everyone to make their own bruschetta.

Provided by Ariella

Categories     Vegan

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 (10 ounce) package frozen peas, thawed
1 tablespoon chopped of fresh mint
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Process the peas in a food processor until roughly chopped. Stir in fresh mint, olive oil, salt and pepper.
  • Can be made ahead of time and refrigerated, but allow to sit out on counter for 10 minutes to bring tapenade back to room temperature.

Nutrition Facts : Calories 57.6, Fat 3.5, SaturatedFat 0.5, Sodium 258, Carbohydrate 5, Fiber 1.6, Sugar 1.9, Protein 1.9

CHICKPEA AND BALSAMIC VINEGAR TAPENADE



Chickpea and Balsamic Vinegar Tapenade image

From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta.

Provided by Ariella

Categories     Vegan

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can chickpeas, drained rinsed and roughly chopped
1/2 cup fresh flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.

Nutrition Facts : Calories 80.2, Fat 2.3, SaturatedFat 0.3, Sodium 379.2, Carbohydrate 12.4, Fiber 2.5, Protein 2.8

Related Topics