Kurdishchickpeasalad Recipes

CHICKPEA SALAD

Steps:

• In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

WARM CHICKPEA SALAD

Steps:

• Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
• Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
• Add the drained chickpeas, Parmesan cheese, if using, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well, cooking for another minute. Stir in lemon juice and season to taste. Serve warm.

EASY CHICKPEA SALAD

Steps:

• Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
• Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
• Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

KURDISH CHICKPEA SALAD

Steps:

• Heat oil in pan and add cumin seed, cook just till fragrant.
• Add the onion and garlic and cook until onion is tender.
• Add the ginger, salt, pepper, cayenne, lime juice, tomato, and chickpeas, and simmer for 5 minutes or until hot.
• Serve salad hot, garnished with chopped cilantro.