Marinated Garbanzo Salad Recipes

MARINATED CHICKPEAS

Steps:

• Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

MARINATED CHICKPEAS

Steps:

• Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

MARINATED GARBANZO SALAD

Steps:

• Heat the olive oil in a saucepan.
• Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
• Add chopped red pepper and cook for another 5 minutes.
• Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
• Do not overcook the garbanzos or they will become mushy.
• Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
• Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
• Allow to return to room temperature before serving.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
• In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
• Por over the salad mixture and let stand at least 20 minutes before serving.
• Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
• In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
• Pour dressing over salad and mix well.
• Refrigerate at least 1 hour before serving, 2-3 hours is better.