Best 5 Chickpea Salad With Ginger Recipes
In a culinary world bursting with vibrant flavors and diverse textures, the chickpea salad with ginger emerges as a symphony of taste and nutrition. This delightful salad, often gracing the tables of health-conscious individuals and culinary enthusiasts alike, offers a delectable fusion of textures, colors, and flavors. With chickpeas as its heart and ginger as its guiding light, this salad embarks on a culinary journey that tantalizes the taste buds and nourishes the body. Join us as we explore the realm of chickpea salad with ginger, unraveling its culinary secrets and embarking on a gastronomic adventure that will leave you craving for more.
From the tangy and refreshing lemon-tahini dressing to the crunchy and satiating pepitas, each component of this salad plays a harmonious role in creating a symphony of flavors. Discover variations such as the Moroccan-spiced chickpea salad, where aromatic spices like cumin, coriander, and paprika dance in perfect harmony. Or perhaps, the Mediterranean-inspired version, where sun-dried tomatoes, Kalamata olives, and feta cheese transport you to the shores of the Mediterranean Sea. With each bite, this versatile salad unveils a new layer of taste and texture, making it a culinary delight that caters to diverse preferences and dietary needs.
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
CHICKPEA SALAD WITH GINGER
I found this simple yet flavorful Indian recipe in "The Best Recipes in the World" by Mark Bittman, a cookbook given to me for Christmas.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss the chickpeas, peppers, onion and ginger together in a large bowl.
- Sprinkle on the cumin, sugar, and lemon juice and mix well.
- Season with salt and pepper to taste.
- Garnish with cilantro, if using, and serve.
Nutrition Facts : Calories 262.4, Fat 2.6, SaturatedFat 0.3, Sodium 542.9, Carbohydrate 52, Fiber 9.4, Sugar 5.4, Protein 10.1
CASHEW-CHICKPEA SALAD WITH CABBAGE SLAW
Along with being just plain delicious, this healthy salad is a lesson in synergy: when vitamin C-rich fruits like mandarin oranges and strawberries are eaten with greens and nuts, they help to make the iron in the latter ingredients more bioavailable.
Provided by Martha Stewart
Categories Salad Recipes
Time 45m
Number Of Ingredients 17
Steps:
- For the Cashew-Chickpea Crunch: Preheat oven to 425°F. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely.
- For the Salad: Meanwhile, in a large bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch.
WARM CHICKPEA SALAD WITH GINGER
Make and share this Warm Chickpea Salad With Ginger recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
- Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
- Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.
Nutrition Facts : Calories 424.8, Fat 19.4, SaturatedFat 2.6, Sodium 638, Carbohydrate 53.7, Fiber 10.1, Sugar 1.9, Protein 11.1
ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS
Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
- As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
- Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Selecting Fresh Chickpeas: For the best flavor and texture, choose plump, firm chickpeas with no signs of wrinkles or blemishes.
- Soaking Dried Chickpeas: Soaking dried chickpeas overnight or for at least 8 hours before cooking helps to reduce cooking time and improves digestibility.
- Cooking Chickpeas: To cook the chickpeas, cover them with fresh water in a large pot and bring to a boil. Then reduce heat, cover, and simmer for 1-2 hours or until tender. You can also use a pressure cooker to cook chickpeas in a shorter amount of time.
- Cooling Chickpeas: Once the chickpeas are cooked, drain and rinse them with cold water. Allow them to cool completely before using them in the salad.
- Preparing Vegetables: Dice the cucumber, red onion, and celery into small pieces. Chop the fresh herbs, such as parsley, cilantro, or mint, finely.
- Making the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, paprika, salt, and pepper. Taste and adjust seasonings as desired.
- Combining the Salad: In a large bowl, combine the cooked chickpeas, diced vegetables, chopped herbs, and prepared dressing. Toss to coat evenly.
- Chilling the Salad: For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish and Serving: Before serving, garnish the salad with additional chopped herbs or a sprinkle of paprika. Serve chilled as a side dish or as a main course with grilled chicken or fish.