Emerils Chickpea Salad Recipes

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EMERIL'S CHICKPEA SALAD



Emeril's Chickpea Salad image

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green.

Provided by la petite chef

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) chickpeas, drained and rinsed under cold water
1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel)
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped
10 olives, chopped (such as kalamata or green)
1 garlic clove, minced
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 lemon
1/2 teaspoon lemon zest
1/2 cup olive oil
1 cup feta

Steps:

  • In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
  • Then add feta and stir gently to combine.
  • Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
  • Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

SICILIAN STYLE CHICK PEA SALAD



Sicilian Style Chick Pea Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

3 cups cooked chickpeas, drained
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon raisins
1 tablespoon lightly toasted pine nuts
1/4 cup finely sliced green onions
2 salt packed anchovies, rinsed under cool water, minced
1/2 teaspoon finely grated lemon zest
Salt
1/8 teaspoon freshly ground black pepper
3 hard boiled eggs, peeled and quartered
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
12 fresh basil leaves, cut into thin chiffonade

Steps:

  • In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

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