Best 3 Emerils Chickpea Salad Recipes

**A Culinary Journey into Emeril's Chickpea Salad: A Symphony of Flavors**

Embark on a culinary expedition with Emeril's chickpea salad, a delightful dish that tantalizes taste buds with its harmonious blend of textures and flavors. This vibrant salad showcases the humble chickpea, transformed into a culinary star through a skillful combination of fresh vegetables, aromatic herbs, and zesty dressing. Alongside the classic chickpea salad, discover variations that cater to diverse dietary preferences and culinary inclinations. Indulge in the vegan delight of the no-tuna chickpea salad, a protein-packed option that retains all the savory goodness. For a lighter twist, try the Mediterranean chickpea salad, where sun-dried tomatoes, feta cheese, and a tangy dressing transport you to the shores of the Mediterranean. If you seek a spicy kick, the spicy chickpea salad delivers with its fiery Sriracha dressing, sure to ignite your taste buds.

Let's cook with our recipes!

EMERIL'S CHICKPEA SALAD

Emeril's Chickpea Salad image

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green.

Provided by la petite chef

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) chickpeas, drained and rinsed under cold water
1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel)
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped
10 olives, chopped (such as kalamata or green)
1 garlic clove, minced
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 lemon
1/2 teaspoon lemon zest
1/2 cup olive oil
1 cup feta

Steps:

In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
Then add feta and stir gently to combine.
Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

SICILIAN STYLE CHICK PEA SALAD

Sicilian Style Chick Pea Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 cups cooked chickpeas, drained
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon raisins
1 tablespoon lightly toasted pine nuts
1/4 cup finely sliced green onions
2 salt packed anchovies, rinsed under cool water, minced
1/2 teaspoon finely grated lemon zest
Salt
1/8 teaspoon freshly ground black pepper
3 hard boiled eggs, peeled and quartered
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
12 fresh basil leaves, cut into thin chiffonade

Steps:

In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

CHICKEN ENCHILADAS

Chicken Enchiladas image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish

Steps:

Preheat oven to 350 degrees F.
Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Tips:

For the best flavor, use fresh, ripe chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
To make the salad more flavorful, marinate the chickpeas in the dressing for at least 30 minutes before serving.
If you don't have time to marinate the chickpeas, you can still make a delicious salad by simply tossing them with the dressing.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
For a more protein-packed salad, add some grilled chicken or shrimp.
Serve the salad immediately or chill it for later.

Conclusion:

Emeril's Chickpea Salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a quick and easy meal, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #salads #beans #eggs-dairy #vegetables #easy #beginner-cook #spring #summer #vegetarian #cheese #dietary #seasonal #chick-peas-garbanzos #peppers