A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.
Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.
Want to try some more salads? Try Green Tomato Salsa with Green Coriander and Chilli, Glazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Coconut, White Peas and Green Mango Sundal.
Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.
You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.
Continue reading “Green Salad with Chickpeas, Preserved Lemon and Feta”
If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.
Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.
Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.
Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.
If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.
All of our various Salads are available here, or simply explore our Mid Summer dishes.
Continue reading “Chickpea and Carrot Salad with a Curry Dressing”
In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.
Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.
Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.
You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.
Continue reading “Glorious Five Bean Salad”
A chickpea salad with the taste of the Middle East.
There are some things that just go together. Like Figs and Almonds. Like Chickpeas, olive oil, lemon and parsley. Tomato and Basil. Take a combination that works, and it will give you endless dishes.
Here, we pulse the chickpeas and make a tabbouleh style salad with them.
Read all about chickpeas here.
Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Simple Delicious Chickpea Salad, Baked Chickpeas, and Tomato Paella.
You might like to browse our Chickpea Salads, or all of our Chickpea dishes. Explore our Middle Eastern Dishes. And check out all of Bittman’s Salads. Or explore all of our Mid Autumn dishes.
Continue reading “Chickpea “Tabbouleh””
I love to make this with chickpeas hot from the pan, but can be made with a can of chickpeas too.
There is something very special about chickpeas hot from the pan, drizzled with olive oil, and only then sprinkled with salt and some lemon (not lime) juice squeezed over. The hot chickpeas release their aroma to the olive oil and the olive oil its aroma to the chickpeas. It is quite special.
My favourite way of cooking chickpeas is on the slow cooker setting of my rice cooker. Set it for 9 hours or so, and then let it sit on the Warm setting for several hours. There is no need to be precise with a slow cooker – but be sure it is a “slow” cooker, not just a “bit slower than normal” cooker. I have one of those too, in my cupboard, used occasionally.
You might also like to try Smashed Chickpeas with Broccoli and Dukkah, Chickpea Sundal (Indian Salad), or Dal Makhani. Browse all of the Chickpea recipes here and here. Explore the Bittman Salads or all of the Salad recipes here and here. Be inspired by our Autumn recipes here and here.
Continue reading “Simple Delicious Chickpea Salad”
With a little pre-cooking, it does not get much easier.
The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.
This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.
Are you looking for broccoli recipes? Try cooking it on the BBQ. There are other Broccoli recipes here and here. And other Chickpea recipes here and here. Explore our Salads here and here. You will love our Autumn recipes here and here.
Continue reading “Smashed Chickpeas with Broccoli and Dukkah”
Make a salad from hummus ingredients – sort of like a deconstructed hummus.
Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.
More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.
You might also like to try Chickpea, Almond and Sesame Spread, Chickpeas with Ginger Root Salad, Chana Chat with Chat Masala, or Cheat’s Hummus. Try other Chickpea Salads. All the Chickpea recipes are here and here. You might like to browse our Salad recipes here and here, or find inspiration with our Autumn collection here and here.
Continue reading “Creamy Pearl Hummus Salad | Deconstructed Hummus Salad | Chickpea and Tahini Salad”
One of Elizabeth David’s no-fuss salads.
Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.
In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. But it can be made with tinned or frozen chickpeas – just heat them for a few minutes on the stove until hot.
You might also like to try Chickpeas with Ginger Root Salad. Browse other recipes by Elizabeth David, or have a look at our Chickpea recipes here and here. Be inspired by our Autumn collection here and here.
Continue reading “Simple Chickpea Salad | Salad de Pois Chiches”
A seasonal salad to make when young ginger is available.
Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat.
You might also like to try a Simple Chickpea Salad, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread. You can always browse our complete chickpea collection here and also here. Explore the Salad recipes here and here or find inspiration in the Spring recipes here and here.
Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.
Continue reading “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachamber”
The spicy, tangy taste of a true Indian chaat.
A craving for some spice brought me today to a spicy chickpea dish, commonly sold as street food in India. It is a dish that is full of flavours found thoughout India.
It’s a snack, really. Generally eaten at room temperature, it is one of the wonderful chat (chaat) dishes so integrated into the varied cuisines of India. It is an amazing tease of contrasts. Sour yet sweet. The bite of onion with the smoothness of chickpeas and potato. The mineralisation of rock salt with the tartness of mango powder and lime juice. It is an amazing dish.
Read all about chickpeas here. Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Hummus, Kabli Chana Til Sas, Kabli Chana Adrak Kachamber and Channa Chaat.
You might like to browse our Chickpea Salads, or all of our Chickpea dishes. Explore our Indian Recipes. And check out all of our snacks. Or explore our Early Autumn dishes
Continue reading “Channa Chaat | Tangy Indian Chickpea Salad | Street Food”