Cumin And Coriander Spiced Chick Pea Salad Recipes

CUMIN AND CORIANDER CHICKPEA SALAD

Cumin and Coriander Chickpea Salad image

This is a wonderful garbanzo bean salad that my grandmother used to make!

Provided by Mrs_Mike

Categories Salad Beans

Time 8h15m

Yield 16

Number Of Ingredients 12

Ingredients

2 cloves garlic, minced
¼ teaspoon salt
½ cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
1 ½ teaspoons grated fresh ginger root
1 teaspoon ground cumin
¼ teaspoon ground cayenne pepper
4 (19 ounce) cans garbanzo beans, drained
2 yellow bell peppers, seeded and chopped
1 bunch green onions, thinly sliced
½ cup finely chopped fresh cilantro

Steps:

In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 32.9 g, Fat 8.4 g, Fiber 6.5 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 443.4 mg, Sugar 0.8 g

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

Ingredients

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Cumin and Coriander Spiced Chick-Pea Salad image

Categories Salad Bean Ginger Side Picnic Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Fall Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil
four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

Steps:

Make the dressing:
In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

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