Best Spanish Chickpea Salad Recipes
SPANISH CHICKPEA SALAD
This is a recipe from a Spanish website for immigrents to Spain. As usual they are not forth coming with any times for anything so I'm guessing, sorry. I'm using assumed time for making this with canned beans. Posted For Zaar World Tour.
Provided by Annacia
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
- Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
- Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
- Add the eggs, onions and garlic.
- Cut the cured ham into small squares and add to the bowl.
- Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
- Add the chickpeas to the salad mixture
- Garnish with fresh parsley and serve.
Nutrition Facts : Calories 213.4, Fat 2.6, SaturatedFat 0.4, Cholesterol 6.5, Sodium 570.8, Carbohydrate 37.5, Fiber 8.6, Sugar 6.2, Protein 10.6
SPANISH CHICKPEA SALAD
Provided by Robert Farrar Capon
Categories dinner, one pot, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium-size saucepan over medium heat, simmer the onions and garlic in olive oil until they are soft but not browned. Add the chickpeas, crushed tomatoes, parsley, oregano, cumin and prosciutto, if using, and simmer for 30 minutes more.
- Taste the mixture and correct the seasoning with salt and pepper. If it does not seem moist enough, add a little of the reserved chickpea liquid or some olive oil, or both. Serve lukewarm with a green salad and good bread and butter or garlic oil.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 430 milligrams, Sugar 7 grams
SPANISH CHICKPEA SALAD
This is a recipe from a Spanish website for ingrents to Spain. As usual they are not forth coming with any times for anything so I'm guessing, sorry. I'm using assumed time for making this with canned beans.
Provided by Annacia * @Annacia
Categories Other Salads
Number Of Ingredients 11
Steps:
- Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
- Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
- Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
- Add the egg, onions and garlic. Cut the cured ham into small squares and add to the bowl.
- Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
- Add the chickpeas to the salad mixture. Garnish with fresh parsley and serve.
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