Chickpea And Olive Appetizer Recipes

SIMPLE ROASTED CHICKPEA SNACK

Simple Roasted Chickpea Snack image

This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad.

Provided by cheldi

Categories Appetizers and Snacks Beans and Peas

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 17.5 g, Fat 8 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 295.7 mg, Sugar 0.3 g

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES

One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

CHICKPEA & OLIVE SALAD

Chickpea & Olive Salad image

Make and share this Chickpea & Olive Salad recipe from Food.com.

Provided by FDADELKARIM

Categories Onions

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 (19 ounce) can chickpeas, drained
1/2 cup black olives, pitted & chopped
1/4 cup scallion, chopped
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/8 teaspoon cayenne powder
salt, to taste

Steps:

Mix all the ingredients together in a glass bowl until well blended.
Serve at room temperature.

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