Crunchy Chickpea Salad Recipes

CRUNCHY CHICKPEA SALAD

Steps:

• Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.
• Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.

SUMMERY SPRING MIX SALAD WITH CRISPY CHICKPEAS

Steps:

• Add the salad ingredients (minus pistachios) into a large bowl. Set aside.
• In a small bowl, whisk together the oil, tamari, vinegar, syrup, lime, and ginger. Pour dressing over the salad bowl and toss to combine.
• Garnish with nuts/seeds (if desired) and enjoy!

KALE CAESAR SALAD - WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.
• Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.
• While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.
• Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.
• Make the dressing: Add all dressing ingredients to a blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.
• Add the roasted chickpeas and sweet potato to the salad. Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.
• Top with a sprinkle of parmesan cheese if desired.
• Serve cold or at room temperature and enjoy!

CRISPY CHICKPEA SALAD

Steps:

• Preheat oven to 400 degrees F.
• Drain and rinse chickpeas and spread on a baking sheet. Toss chickpeas with olive oil, salt, and pepper. Bake for 15 minutes, or until chickpeas are crisp to your liking.
• While chickpeas are baking, in a large bowl, combine salad greens, tomatoes, cucumber, and feta.
• In a small bowl, combine dressing ingredients. Toss over salad.
• When chickpeas are crispy, add to the top of the salad and enjoy!

CRISPY CHICKPEA SALAD

Steps:

• Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
• While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
• Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
• Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD

Steps:

• Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
• Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
• Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
• Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.