Spiced Lentil And Chickpea Salad With Halloumi Recipes

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SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS



Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

  • Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
  • Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
  • Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
  • Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
  • When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

MEDITERRANEAN CHICKPEA AND LENTIL SALAD



Mediterranean Chickpea and Lentil Salad image

Healthy, fresh and filling, this mediterranean chickpea and lentil salad is perfect for lunch or dinner! With roasted vegetables and a zippy lemon dressing, it's packed with flavor. Gluten free and vegetarian with dairy free and vegan options.

Provided by Ashley / Cook Nourish Bliss

Categories     Main Dish

Time 55m

Number Of Ingredients 18

1 cup green lentils, picked through and rinsed
2 ½ cups water
1 medium red onion, chopped
1 medium zucchini, chopped
1 small eggplant, cut into ½ inch chunks
2 tablespoons olive oil
¼ teaspoon salt
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, drained well
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey*
1 tablespoon red wine vinegar
¼ teaspoon salt
¼ teaspoon dried oregano
freshly ground pepper, to taste
¼ cup olive oil
½ cup crumbled feta**
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 375ºF.
  • Add the lentils and the water to a medium saucepan. Bring to a boil then reduce the heat, partially cover with a lid and let simmer gently for about 20 to 25 minutes, until tender but not mushy (if the water evaporates before they are done cooking, add a little more as needed). Drain off any excess water.
  • Meanwhile, add the red onion, zucchini and eggplant to a large rimmed baking sheet. Drizzle with the olive oil and then sprinkle with the salt. Toss to combine then spread in an even layer.
  • Bake for about 15 minutes, stirring once halfway through, until tender. Transfer to a large bowl.
  • Add the chickpeas and drained tomatoes to the bowl. When the lentils are done cooking, add them to the same bowl.
  • In a small bowl, whisk together the lemon juice, honey, vinegar, salt, oregano and pepper. Add in the olive oil and whisk vigorously until combined. Pour the dressing into the bowl with the lentils and toss to combine. Add in the feta and fresh parsley and toss again.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 323 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 18 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

HALLOUMI WITH LEMONY LENTILS, CHICKPEAS & BEETS



Halloumi with lemony lentils, chickpeas & beets image

A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion

Provided by Charlie Clapp

Categories     Lunch, Main course

Time 45m

Number Of Ingredients 9

200g puy lentils
2 lemons
1 red onion , finely sliced
3 tbsp extra virgin olive oil
3 tbsp capers , very roughly chopped
400g can chickpeas , drained and rinsed
250g cooked beetroot , cut into matchsticks
½ small pack parsley , roughly chopped
250g pack halloumi , cut into 8 slices

Steps:

  • Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
  • Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
  • Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

Nutrition Facts : Calories 559 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium

SPICED CHICKPEAS WITH HALLOUMI



Spiced chickpeas with halloumi image

A simple satisfying vegetarian salad, warming for a winter's evening

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

1 tbsp olive oil
1 chilli , deseeded and finely chopped, or half tsp chilli powder
2 tsp finely chopped fresh root ginger
400g can chickpeas , rinsed and drained
200g bag baby spinach
3 red peppers from a jar or deli counter
half 250g pack halloumi cheese , drained
juice 1 lemon

Steps:

  • Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.
  • Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

Nutrition Facts : Calories 471 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 4.63 milligram of sodium

WARM HALLOUMI, CHICKPEA & LIME SALAD



Warm halloumi, chickpea & lime salad image

Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese

Provided by Good Food team

Categories     Dinner, Main course

Time 22m

Number Of Ingredients 11

100g green bean , trimmed
400g can chickpea , drained and rinsed
zest and juice 1 lime
4 tbsp extra-virgin olive oil
½ red chilli , deseeded and finely sliced
½ red onion , sliced into thin wedges
2 ready-roasted peppers from a jar, drained and sliced
100g cherry tomato , halved
large handful rocket
small bunch parsley , chopped
140g halloumi cheese , sliced

Steps:

  • Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
  • Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
  • Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.

Nutrition Facts : Calories 627 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 3.1 milligram of sodium

HALLOUMI WITH CHICKPEA SALSA & COUSCOUS



Halloumi with chickpea salsa & couscous image

This stunning salad is quick, vegetarian and packed with flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

250g couscous
250ml hot vegetable stock
400g can chickpeas , drained
140g cherry tomato , halved
3 tbsp olive oil
3 tbsp sherry vinegar or red wine vinegar
1 red chilli , ½ deseeded and finely chopped, ½ sliced
small bunch each mint and coriander leaves, chopped
250g pack halloumi cheese , thickly sliced

Steps:

  • Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
  • Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
  • Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

Nutrition Facts : Calories 489 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.79 milligram of sodium

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