Best Crispy Chickpea Salad Recipes

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD

Crispy Chickpea Pancakes With Roasted Mushroom Salad image

Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.

Provided by Tejal Rao

Categories dinner, lunch, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup warm water, plus more as needed
1 cup chickpea flour
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 small head radicchio
1/2 tablespoon sherry vinegar
Pinch of flaky sea salt, such as Maldon
Few grinds of black pepper

Steps:

Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD

Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad image

Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 bunch broccoli rabe, rinsed and trimmed
1 15-oz can chickpeas, drained
2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 cup ricotta, preferably fresh
Crushed red-pepper flakes
2 tablespoons fresh lemon juice

Steps:

Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

Nutrition Facts : Calories 334 g, Cholesterol 25 g, Fat 16 g, Fiber 8 g, Protein 15 g, Sodium 533 g

CRISPY CHICKPEA SALAD

Crispy Chickpea Salad image

"In my opinion, a crouton can make or break a salad - and this one has thick, fluffy pitas tossed in butter!" says Molly.

Provided by Molly Yeh

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 15-ounce can chickpeas
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pita bread rounds, torn
2 tablespoons unsalted butter, melted
Kosher salt
1/4 cup tahini
Squeeze of fresh lemon juice
Kosher salt and freshly ground pepper
8 cups fresh spinach or other greens
2 cups grape tomatoes, quartered
1/2 English cucumber, sliced
1/2 red onion, chopped
3 radishes, thinly sliced
1/4 cup fresh mint, chopped
1 cup crumbled feta cheese (about 4 ounces)
2 teaspoons za'atar seasoning

Steps:

Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.