Best 4 Chickpea And Octopus Salad Recipes
Discover the vibrant flavors of the Mediterranean with our delightful Chickpea and Octopus Salad, a symphony of textures and tastes that will tantalize your palate. This delectable dish combines the tender chewiness of succulent octopus with the nutty earthiness of chickpeas, creating a harmonious balance of flavors.
Our recipe collection offers three variations of this refreshing salad, each with its unique culinary flair. The Classic Chickpea and Octopus Salad is a timeless delight, where the briny essence of octopus blends seamlessly with the creamy texture of chickpeas, dressed in a tangy vinaigrette that elevates the flavors to new heights.
For a touch of zest, try our Spicy Chickpea and Octopus Salad, where a piquant blend of chili peppers and aromatic spices brings a fiery kick to the party. The heat is perfectly balanced by the cooling crunch of bell peppers and the subtle sweetness of raisins, creating a captivating flavor journey.
If you prefer a more refreshing take, our Light and Lemony Chickpea and Octopus Salad is the perfect choice. Bright and tangy lemon dressing enhances the natural flavors of the octopus and chickpeas, while fresh herbs like parsley and mint add a burst of aromatic freshness.
No matter your taste preferences, our Chickpea and Octopus Salad recipes are sure to satisfy. Dive into the culinary depths of the Mediterranean and experience the harmonious fusion of flavors in every bite.
BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE
Steps:
- For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
- Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
- Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
- For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
- For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
- Serve the salsa verde over the chickpea salad and octopus.
CHICKPEA AND OCTOPUS SALAD
Steps:
- If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.
CHICKPEA AND OCTOPUS SALAD
This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.
Provided by Ruth Cousineau
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss together all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand 10 minutes to allow flavors to develop.
GRILLED OCTOPUS WITH CHICKPEAS AND OREGANO
Categories dinner, project, salads and dressings, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the octopus: preheat the oven to 300 degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
- For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
- For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
- Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
- In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.
Tips:
- Choose high-quality ingredients: Use fresh, plump chickpeas, tender octopus, and flavorful vegetables for the best results.
- Cook the chickpeas and octopus properly: Make sure the chickpeas are cooked until tender but not mushy, and the octopus is cooked until just tender, not chewy.
- Use a good quality olive oil: Olive oil is a key ingredient in this salad, so use a good quality extra virgin olive oil for the best flavor.
- Don't be afraid to adjust the seasonings: The amount of lemon juice, salt, and pepper you add to the salad is a matter of personal preference. Taste the salad as you go and adjust the seasonings until it's to your liking.
- Serve the salad immediately: This salad is best enjoyed immediately after it's made. The chickpeas and octopus will start to toughen up if they sit for too long.
Conclusion:
This chickpea and octopus salad is a delicious and healthy dish that's perfect for a light lunch or dinner. It's packed with protein, fiber, and vitamins, and the combination of chickpeas, octopus, and vegetables makes for a satisfying and flavorful meal. Whether you're a fan of seafood or not, this salad is sure to please everyone at the table.
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