Best Chickpea Orzo Salad With Harissa Roasted Eggplant Recipes

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CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS



Creamy Greek Orzo Salad with Crispy Chickpeas image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 1/2 cups dried orzo
1 cup Greek yogurt ranch dressing, such as Hidden Valley
Zest and juice of 1 lemon
1/4 cup crumbled feta
1/4 cup chopped kalamata olives
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Crispy Chickpeas, recipe follows
1 tablespoon sliced fresh mint (chiffonade)
3 tablespoons olive oil
One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 teaspoon za'atar

Steps:

  • Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
  • In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
  • Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.

CHICKPEA AND EGGPLANT SALAD



Chickpea and Eggplant Salad image

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Provided by Amelia Freer

Categories     HarperCollins     Chickpea     Eggplant     Almond     Lunch     Tomato     Healthy     Kid-Friendly     Side     Dinner     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 as a side, 2 as a meal

Number Of Ingredients 10

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

Steps:

  • Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
  • Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  • On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  • Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT



Chickpea Orzo Salad With Harissa-Roasted Eggplant image

Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt's bowties.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil, plus more for the pasta
2 tablespoons harissa, plus more for seasoning
1 large Italian eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
Kosher salt
Black pepper
8 ounces orzo (or other small pasta)
1 cup walnuts
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup pitted green olives (preferably bright green Castelvetranos), roughly chopped or torn
1/4 cup fresh thyme or fresh oregano, roughly chopped, or a mix of the two
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Baby kale or mixed greens, for serving (optional)

Steps:

  • Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
  • Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
  • Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
  • To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 666 milligrams, Sugar 9 grams

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