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 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”
Using cooked or tinned chickpeas, falafels are very easy to make.
Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and frozen, for an easy supper.
Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll with cardboard-tasting falafel stuffed into them for a “vegetarian option” when it would have been more flavoursome to leave them out?
Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as fritters.
You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”. Chickpeas can be baked, or made into a spread, or smashed and made into a salad. They are really healthy – have a look at this article.
Continue reading “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”
Shallow fried chickpea flour bite sized snacks
A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.
Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies. Why not also try Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, and Gram Flour Vada. Going Italian, try the wonderful Farinata with Tomatoes and Onion. If it is desserts that you are after, try this Besan Custard.
Feel free to browse all of our Chickpea Flour recipes here and here. Our Salsa recipes are here. Or you might like to browse Snack recipes here and here. Check out our easy Mid Summer Recipes.
Continue reading “Chickpea Fingers with Tomato Salsa”
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, an Easy White Bean Salad, or a Sprouted White Pea Sundal.
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.
You might like to browse our Chickpea Salads, or all of our Chickpea dishes here and here. Explore our Middle Eastern Dishes here and here. And check out all of Bittman’s Salads.
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”
Keep cooked chickpeas in the freezer for an instant Sundal.
Another popular and delicious Sundal eaten as a snack at this time of the year is a Chickpea Sundal, also called Channa Sundal. Sundals are sometimes called salads, but more accurately they are a stirfried lentil with coconut and a tadka (spice mix fried in ghee) of black mustard seeds, urad dal, asafoetida, dried red chillies and curry leaves. It is as simple as that.
If you want an instant sundal, keep soaked and cooked chickpeas in the freezer. Defrost them in the microwave or in the fridge or on the kitchen bench before making the Sundal. It will take you 5 mins only to make the dish.
You might also like to try Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous. Continue reading “Channa Sundal | Chickpea Sundal | Kondai Kadalai Sundal”
There is nothing better in Spring than sharing a salad – or two.
It is so exciting to have Spring appear, creeping around the corner as she does, not really making her presence felt, just a little warmer, a little sunnier day by day. Capricious too, bringing thunderstorms and hail one moment and radiant sunshine the next.
Today, in all her glory, Spring served up a magnificent day. The afternoon was spent with friends eating and communing, enjoying her magnificence under sprouting grapevines, tiny tomato plants in just a tad too early, herbs flourishing.
Continue reading “Seasonal Cooking | Spring into Salads”
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”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.
Or perhaps you are looking for Punjabi recipes. Try Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.
You might also browse all of our collection of Dal Makhani and similar recipes. Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.
Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”
Spicy chickpeas to satisfy the munchies.
Baked chickpeas are a delicious, easy and healthy snack You can eat these chickpeas just as they are, or throw them into salads on top of pasta with vegetable sauces. Eat them sitting out on your lovely table in the sunshine. Take them in your backpack on long walks. In your bento box for an office lunch. They are a great pre-dinner munchie. Or a late night TV snack.
Continue reading “Baked Chickpeas”
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”
Chickpeas really are little balls of sunshine. This recipe is extremely versatile – make it thicker or thinner to suit your use from a thick spread to a thin dressing.
Using chickpeas (garbanzo beans) and sesame seeds, it is an Indian take on Hummus. It takes about 5 minutes to make. Easy. Perfect for a such a lazy Sunday afternoon at home.
You might like to try Chickpea and Ginger Salad, or Channa Sundal. Browse all of the Chickpea Recipes here and here, and all of our Dips here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip”