Egyptian Fattet Salad Layered Chickpea Salad Recipes

EGYPTIAN FATTET SALAD (LAYERED CHICKPEA SALAD)

Steps:

• Use a small mixing bowl and drain the yogurt for 1 hour in a strainer liner lined with cheese cloth.
• Place the soaked beans in a large pot of water and bring to a boil. Reduce heat, cover and simmer 1 1/2-2 hours or until beans are very soft.
• Separate each pita bread into two pieces and toast or bake in hot oven until browned and crisp.
• Lightly oil a serving platter. Once pita is cool enough to handle, break up into pieces and line the bottom of the baking dish.
• Drain the chickpeas and *RESERVE* the liquid. Coarsely puree *HALF* of the beans along with the juice of 1 lemon, 1 garlic clove, cumin and 1/2 cup cooking liquid. Add salt and adjust other seasonings if necessary.
• To the drained yogurt add the 3 garlic cloves, tahini (if using) and black pepper.
• Place about 1/2-3/4 cup of reserved cooking liquid in a measuring cup. Squeeze the remaining juice of half the lemon into the liquid. Lightly sprinkle the lemony liquid over the broken up pita bread pieces just until the bread is moistened but NOT drenched.
• Next top the moistened pita bread with the chickpea puree. Spread the remaining whole chickpeas over the puree. Drizzle about 2 tablespoons olive oil all over. Top with the yogurt mixture. Sprinkle with the pine nuts.
• Garnish with the fresh mint.
• NOTE: Salad is best eaten at the same meal as the dish does not store well.
• Yield: 6 servings for a meal or [may] serve more if served as an appetizer.

INSANELY EASY CHICKPEA SALAD

Steps:

• In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.
• Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.

BLT LAYERED SALAD

Steps:

• In a medium mixing bowl combine the first 7 ingredients (sour cream through garlic); set aside.
• In 9X13 inch baking dish layer lettuce, bacon and tomatoes.
• Spread mayonnaise mixture over tomato layer.
• Cover and chill for at least 2 hours.
• Sprinkle with croutons and serve immediately.

MEDITERRANEAN CHUNKY CHICKPEA SALAD

Steps:

• Mix all ingredients together in a medium sized bowl.
• Refrigerate at least 30 minutes to let the flavors blend (longer is better).

GREEK-STYLE CHICKPEA SALAD

Steps:

• In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
• In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
• Pour dressing into the large bowl with chickpeas and vegetables until combined.
• Season with salt and pepper to taste.

CORN, BEAN AND CHICKPEA SALAD

Steps:

• Combine chickpeas, kidney beans, black beans, corn,onion,.
• red pepper and celery.
• Set aside.
• Mix together basil, vinegar, oil, mustard, garlic.
• salt and pepper.
• Pour over bean salad and toss.
• May add 1 12 tsp hot pepper if desired.