Moroccan Spiced Chickpea Salad Recipes

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MOROCCAN SPICED ROAST CHICKPEAS



Moroccan Spiced Roast Chickpeas image

Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
  • While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

MOROCCAN SPICED CHICKPEA SALAD



Moroccan spiced chickpea salad image

The most craveable salad you will ever enjoy!

Provided by Andy Hay

Categories     mealprep     Salad     Side Dish

Number Of Ingredients 15

3 cans chickpeas, rinsed and dried
1/2 cup red onion, diced
1/3 cup red pepper, diced
1/2 cup apple, diced
1/2 cup mint, chopped
1/2 cup cilantro, chopped
1 cup dried cranberries (raisins work too)
1 Lemon, zested and juiced
3 tbs red wine vinegar
1 tbs honey
1 tsp cumin
1 tsp cinnamon
1 tsp curry powder
2 tsp salt
1 tsp olive oil

Steps:

  • Grab yourself a large bowl and add all ingredients together. Mix thoroughly. Store in fridge for up to 5 days.

MOROCCAN CHICKPEA SALAD



Moroccan Chickpea Salad image

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

Provided by evelynathens

Categories     Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/3 cups dried garbanzo beans, soaked overnight
4 scallions, finely chopped
1 large ripe tomatoes, peeled,seeded and finely chopped
1/2 cup cilantro or 1/2 cup parsley, minced
8 kalamata olives, pitted and finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pinch cayenne

Steps:

  • Put chickpeas in a large saucepan.
  • Add water to cover and stir in 1 tsp of salt.
  • Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
  • Drain the chickpeas and discard any loose skins.
  • In a serving bowl, combine all the remaining ingredients.
  • Add the chickpeas and toss well.
  • Cover and refrigerate for atleast 4 hours before serving.

Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2

MOROCCAN-SPICED BULGUR AND CHICKPEA SALAD



Moroccan-Spiced Bulgur and Chickpea Salad image

From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 3 serving(s)

Number Of Ingredients 13

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick-cut carrot
1/3 cup dried cranberries
3 tablespoons slivered almonds, toasted
2 teaspoons chopped of fresh mint
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

Steps:

  • Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
  • Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
  • Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutrition Facts : Calories 485.3, Fat 10.5, SaturatedFat 1.2, Sodium 857, Carbohydrate 86.8, Fiber 20, Sugar 2.2, Protein 16.7

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