Best Warm Chickpeas And Greens With Vinaigrette Recipes

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

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE



Warm Chickpea Salad With Shallots and Red Wine Vinaigrette image

If you agree with Lynne Rossetto Kasper's belief that "the chickpea should be canonized into the food lover's hall of fame" then you'll love this delicious, flavoursome and very healthy warm chickpea salad from award-winning vegetarian chef Peter Berley's book "Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour". I subscribed to Lynne Rossetto Kasper's "The Splendid Table" newsletters some time ago, and this is one of many fantastic recipes she has included in her newsletter. The recipes and her tips - which I have included in this posting - are great. I have posted this recipe here exactly as I received it. Because "The Splendid Table" recipes and Lynne's tips are always SO excellent, I shall post some more of them. I love this recipe, Lynne clearly loves this recipe; I hope that other chickpea lovers will too!

Provided by bluemoon downunder

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1 large shallots or 2 medium shallots, thinly sliced
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon coarse sea salt or 1/4 teaspoon kosher salt, plus additional to taste
2 (15 ounce) cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat leaf parsley, chopped
1/3 cup extra virgin olive oil
fresh ground black pepper

Steps:

  • In a large bowl, combine the shallots, vinegar, garlic, and salt.
  • Set aside for 10 minutes to allow the shallots and garlic to mellow.
  • In a medium saucepan over high heat, bring 2 quarts of water to a boil.
  • Add the chickpeas and blanch for 1 to 2 minutes.
  • Drain.
  • Add the carrot, parsley, and oil to the shallot mixture.
  • Toss in the chickpeas and season with salt and pepper.
  • Serve immediately with a loaf of good crusty bread, sweet butter and a leafy tossed salad.
  • LYNNE'S TIPS:.
  • Make extra and toss along with leftover tofu, seitan, shrimp, or cooked chicken breast into mixed greens for an entrée salad the next day.
  • Substitute cannelini beans for the chickpeas and toss in some chopped good-quality salami.
  • Simmering canned beans in lightly salted water for several minutes freshens them up. The warmed beans also absorb better the flavors of the vinaigrette.
  • THOUGHTS FROM LYNNE:.
  • On Canned Beans: Canned beans are the answer to little time and money. They taste every bit as good as those cooked from scratch, and they're packed with nutrition, including fiber, protein, complex carbohydrates and B vitamins. Add them to soups, toss them into green salads, or dress them with flavorful oils, vinegar and herbs.
  • On Chickpeas: For my money, the chickpea should be canonized into the food lover's hall of fame. It is meaty, sweet and friendly with just about every seasoning and ingredient. Of course Peter Berley has known this for years.

Nutrition Facts : Calories 428.9, Fat 20.5, SaturatedFat 2.8, Sodium 799.7, Carbohydrate 51.4, Fiber 10.1, Sugar 0.9, Protein 11.1

WARM CHICKPEA AND GREEN BEAN SALAD WITH AIOLI



Warm Chickpea and Green Bean Salad With Aioli image

You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water
1 quart water
Salt to taste
1/2 pound green beans, ends trimmed
1/4 cup chopped fresh parsley
2 tablespoons chopped chives, or 3 or 4 scallions, chopped
4 radishes, sliced (optional)
1/3 cup aioli
Lemon juice as desired

Steps:

  • Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1 1/2 to 2 hours, until tender.
  • Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside.
  • Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.
  • If the aioli is very thick, stir in 2 to 4 tablespoons of the hot bean broth. If it is not, discard the bean broth. Toss the aioli with the chickpeas and beans. Add more broth if desired. Serve warm or at room temperature.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE



Warm Chickpea Salad with Shallots and Red Wine Vinaigrette image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 9

1 large or 2 medium shallots, thinly sliced
3 tablespoons red wine vinegar
1 garlic clove, finely chopped
1/4 teaspoon coarse sea salt or kosher salt, plus more for serving
2 (15-ounce) cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
  • In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
  • Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : Calories 365, Fat 21 grams, SaturatedFat 2.5 grams, Sodium 370 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 11 grams

MARINATED CHICKPEAS



Marinated Chickpeas image

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories     easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

Steps:

  • Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

WARM CHICKPEAS AND GREENS WITH VINAIGRETTE



Warm Chickpeas and Greens With Vinaigrette image

In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.

Provided by Martha Rose Shulman

Categories     easy, weekday, one pot, appetizer, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 11

1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned
1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water
A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar
1 garlic clove, minced or pureed
1/3 cup extra virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)

Steps:

  • Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.
  • Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.
  • Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 22 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 8 grams

Related Topics