Chickpea Orzo Salad With Harissa Roasted Eggplant Recipes

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

Ingredients

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

SPINACH-ORZO SALAD WITH CHICKPEAS

Spinach-Orzo Salad with Chickpeas image

The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. -Glen White, Kissimmee, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups uncooked whole wheat orzo pasta
4 cups fresh baby spinach
2 cups grape tomatoes, halved
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
3/4 cup chopped fresh parsley
2 green onions, chopped
DRESSING:
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon pepper

Steps:

In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes., In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions., Whisk together dressing ingredients. Toss with salad.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

MANOURI, EGGPLANT AND ORZO SALAD

Manouri, Eggplant and Orzo Salad image

Provided by Sara Dickerman

Categories pastas, salads and dressings

Time 50m

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

Kosher salt
2 cups dried orzo
6 tablespoons extra-virgin olive oil, or as needed
3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant)
1/4 cup canola oil
3 tablespoons flour
Freshly ground black pepper
1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed
1/4 cup Kalamata olives, pitted and sliced lengthwise into 1/4-inch slivers
3/4 cup chopped roasted red peppers (jarred or homemade)
1 tablespoon finely chopped mint
1 tablespoon finely chopped dill
2 tablespoons roughly chopped basil
4 ounces manouri, cut into 1/2-inch cubes (about 3/4 cup)

Steps:

Bring a large pot of salted water to a boil and cook the orzo according to the package directions. Drain, toss with 1 tablespoon of the olive oil and spread on a baking sheet. Let cool in the refrigerator.
Toss the eggplant with 1 1/2 teaspoons salt and place in a colander set over a bowl or in a sink. Put several bowls or plates on top of the eggplant and let drain for at least 30 minutes.
Line a baking sheet with paper towels and set aside. In a heavy 10-inch skillet, heat 4 tablespoons of the olive oil and the canola oil over medium heat. Squeeze the excess liquid from the eggplant, blot with paper towels and toss in a bowl with the flour. In two batches, fry the eggplant until the cubes are crisp and golden brown. Using a slotted spoon, transfer to the prepared baking sheet. (Add a little extra oil to the pan for the second batch, as needed.)
In a large bowl, toss the orzo with 1 teaspoon salt, 1/4 teaspoon pepper, the lemon juice and the remaining tablespoon of olive oil. Fold in the olives, peppers, mint, dill, basil and manouri. Taste and adjust for seasoning with additional salt, pepper, lemon juice or olive oil. Just before serving, toss in the fried eggplant.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 226 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKPEA ORZO SALAD

Chickpea Orzo Salad image

A wonderful Greek inspired salad. Makes a great lunch meal, very filling and healthy too. Found this at a vegan web site and changed to my tastes.

Provided by Miss Annie in Indy

Categories Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb orzo pasta
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon-style mustard
1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint
2 tablespoons dried oregano
1 tablespoon dried thyme leaves
1/2 tablespoon black pepper
2 medium tomatoes, diced
4 scallions, chopped
1 medium cucumber, unpeeled, diced
2 garlic cloves, minced
1 cup pitted black olives, halved or 1 cup green olives, sliced
1/4 lb feta or 1/4 lb seasoned tofu, crumbled
1 (15 ounce) can chickpeas, drained

Steps:

In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
Drain and cool under cold running water.
In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
Chill for 1 hour before serving.
Place over a bed of lettuce.

Nutrition Facts : Calories 365.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.8, Sodium 625.8, Carbohydrate 52.3, Fiber 6.8, Sugar 3.6, Protein 12.5

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