Chickpea Salsa Recipes

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HALLOUMI WITH CHICKPEA SALSA & COUSCOUS



Halloumi with chickpea salsa & couscous image

This stunning salad is quick, vegetarian and packed with flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

250g couscous
250ml hot vegetable stock
400g can chickpeas , drained
140g cherry tomato , halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli , ½ deseeded and finely chopped, ½ sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi cheese , thickly sliced

Steps:

  • Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
  • Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
  • Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

Nutrition Facts : Calories 489 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.79 milligram of sodium

CHICKPEA SALSA



Chickpea Salsa image

Serve as a condiment with lamb or chicken. To shorten preparation time, substitute canned chickpeas for dried, and start at step 2.

Provided by Martha Stewart

Yield Makes 3 cups

Number Of Ingredients 10

1/2 pound dried chickpeas (about 1 1/4 cups), or 2 1/2 cups canned
2 1/4 teaspoons salt, plus more to taste
1/4 teaspoon cumin seeds, or 1/2 teaspoon ground cumin
1 clove garlic, peeled
2 teaspoons extra-virgin olive oil
4 small dried chiles, stemmed and finely chopped, or 3/4 teaspoon red-pepper flakes
1/2 cup oil-cured olives, pitted and coarsely chopped
1 tablespoon fresh lemon juice
Freshly ground black pepper
1 small bunch arugula

Steps:

  • Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 teaspoon salt. Drain and rinse. Place chickpeas in a medium saucepan, and cover by several inches with fresh water. Bring to a boil, and skim off any foam. Turn heat down to medium, and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 teaspoon salt. Remove from heat; let cool in cooking liquid for about 1 hour.
  • If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside.
  • Chop together 1/2 teaspoon salt, garlic, and 1/2 teaspoon olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl, and add remaining oil.
  • Drain soaked chickpeas. (If using canned chickpeas, rinse.) Combine with 1 teaspoon chile mixture or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made a day ahead (return to room temperature before serving).
  • Just before serving, coarsely chop arugula, and toss with salsa.

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