Garbanzo Bean And Olive Tapenade Recipes
GARBANZO BEAN AND OLIVE TAPENADE RECIPE - (4.3/5)
Provided by GuidingVegan
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, maple syrup, lemon zest, rosemary, and salt. Blend until smooth. Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
- To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
- Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.
GARBANZO BEAN AND OLIVE TAPENADE
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
- Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams
ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO
Provided by Amy Finley
Categories Picnic Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Goat Cheese Chickpea Summer Family Reunion Poker/Game Night Healthy Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
- Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
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WHITE BEAN TAPENADE RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (31)Total Time 10 minsServings 6
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
OLIVE & GARBANZO BEAN TAPENADE WITH ENDIVE - INSPIRED RD
From inspiredrd.com
Servings 8Estimated Reading Time 1 minCategory AppetizerTotal Time 7 mins
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From myrecipes.com
5/5 (7)Calories 163 per servingServings 6
OLIVE TAPENADE RECIPE (SO EASY! + VIDEO) - VANILLA AND BEAN
From vanillaandbean.com
4.8/5 (9)Total Time 10 minsCategory AppetizerCalories 510 per serving
- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
- For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
- For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
EASY CHICKPEA & OLIVE PASTA | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (1)Total Time 20 minsCategory Main Course, PastaCalories 609 per serving
- Start a large pot of salted water on high heat to boil to cook pasta according to package directions.
- While water bowls, chopped walnuts and parsley and add to a large serving dish. The dish should be deep enough to toss the cooked pasta. Also add tapenade, chickpeas.
- In a small skillet, on medium heat. Toast breadcrumbs and reserved 4 tablespoons of walnuts. Watch carefully as they will quickly burn. As soon as they start to become fragrant, add olive oil and remove from the heat and toss with remaining tablespoon of fresh parsley. Season with salt and pepper.
- Reserve 1/2 cup or so of pasta cooking liquid. Drain pasta and add to serving bowl with tapenade and walnuts mixture. Toss to evenly coat pasta with tapenade. Add a splash of cooking liquid if the pasta seems too dry. Not too much! Season with salt and pepper. Sprinkle each serving with toasted breadcrumbs.
GARBANZO BEAN AND OLIVE TAPENADE - TODAY
From today.com
Cuisine ItalianAuthor Giada De Laurentiis
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary and salt.
GREEN BEANS WITH OLIVE-ALMOND TAPENADE - ITS THYME 2 COOK
From itsthyme2cook.com
5/5 (2)Estimated Reading Time 3 minsServings 6
- In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scraping occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl.
- Add tapenade and butter to beans, tossing until butter is melted and beans are evenly coated. Garnish with parsley and season with additional salt & pepper, to taste. Serve warm.
OLIVE, CHICKPEA AND TOMATO TAPENADE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (1)Calories 164 per servingServings 5
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