QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chickpea Salad Sandwich Carrot Radish Vegetarian Feta Avocado Cilantro
Yield Makes 4 servings
Number Of Ingredients 31
Steps:
- Make the Creamy Carrot-Radish Slaw:
- Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
- Make the Chickpea Salad:
- Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
- Assemble the sandwiches:
- Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
- Do Ahead
- Chickpea salad can be made 2 days ahead. Chill in a resealable container.
MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss the carrots in the olive oil along with the spices.
- Arrange the carrots in a single layer on a baking sheet.
- Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
- Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
- Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
- Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5
MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD RECIPE - (4.4/5)
Provided by Mom_s
Number Of Ingredients 16
Steps:
- 1. Toss the carrots in the olive oil along with the spices. 2. Arrange the carrots in a single layer on a baking sheet. 3. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle. 4. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes. 5. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl. 6. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
CARROT, CHICKPEA, CELERY, AND CILANTRO SALAD
Make and share this Carrot, Chickpea, Celery, and Cilantro Salad recipe from Food.com.
Provided by A Messy Cook
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam carrots for 5-6 minutes or until crisp-tender; immediately place in bowl of ice water.
- Combine chickpeas and celery in separate bowl, then drain carrots and add to chickpea mixture.
- Whisk lemon juice, oil, lemon-pepper, and salt together in small bowl.
- Pour over carrot mixture, tossing to coat; cover and chill at least 4 hours, and stir in cilantro just before serving.
Nutrition Facts : Calories 116.6, Fat 2.4, SaturatedFat 0.3, Sodium 348.3, Carbohydrate 20.5, Fiber 4.5, Sugar 2.1, Protein 4
MOROCCAN CHICKPEA, CARROT & SPINACH SALAD
This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish.
Provided by Mandy
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
- To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
Nutrition Facts : Calories 317.9, Fat 12.7, SaturatedFat 1.7, Sodium 359.9, Carbohydrate 45.2, Fiber 8.8, Sugar 12.5, Protein 10.2
CHICKPEA PATTIES WITH CARROT & RAISIN SALAD
These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing
Provided by Sara Buenfeld
Categories Lunch
Time 20m
Number Of Ingredients 14
Steps:
- Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
- For the salad, toss the raisins and all the veg together, but don't dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.
Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
CARROT AND CHICKPEA SALAD
Steps:
- In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool. Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.
CHICKPEA-CARROT SALAD
This recipe is a tribute to the chickpea salad they sell at the prepared-foods counter at Zabar's market in New York City, which my wife, Beverly, and I have always enjoyed. The key to this recipe is letting the beans soak after they've cooked. Rather than seasoning the beans while they're cooking, which keeps them from softening, you season them after they've cooked and then give them time to absorb the salt and garlic. Ideally, this recipe should be made a day or so ahead of time to let the flavors develop even further. Alot of people use parsley as a "default herb" to garnish a dish without really thinking about whether another herb might work better. But the flavor of parsley here truly matters; it completes the balance of the salad.
Provided by Bill Telepan
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 1. Drain the chickpeas and transfer them to a pot. Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour. Season with salt and let them rest, off the heat, for 20 minutes.
- 2. Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl. Add the lemon juice, vinegar, and olive oil. Season with more salt, cover with plastic wrap, and chill.
- 3. When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic. Let rest for 1 hour so the flavors have a chance to develop. Taste and adjust seasoning if necessary.
TUNISIAN GLAZED CHICKPEA-AND-CARROT SALAD
Here is truly a delicious Mediterranean salad inspired by Sally and Martin Stone, authors of The Instant Bean (Bantam). Serve it warm or at room temperature with grilled chicken or fish kebabs and crusty bread.
Provided by Annacia * @Annacia
Categories Other Salads
Number Of Ingredients 12
Steps:
- Cut carrots lengthwise into quarters. Then, slice crosswise 1/4 inch (0.5 cm) thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3 to 5 minutes. Reserving 1/2 cup (125 mL) of cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.
- Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
- Stir in chickpeas. Sprinkle with cayenne, if you wish. Stir until chickpeas are heated through, about 2 minutes. Serve warm or at room temperature. Squeeze lemon juice over top just before serving.
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