Best 2 Spiced Chickpea Salad With Tahini And Pita Chips Recipes

Indulge in a symphony of flavors with our Spiced Chickpea Salad, an explosion of textures and tastes. This delightful salad features chickpeas, a nutritional powerhouse, roasted to perfection for a smoky, nutty crunch. Tossed in a vibrant blend of warm spices, fresh herbs, and a tangy tahini dressing, each bite is a burst of savory satisfaction. Served alongside crispy pita chips, this salad is a perfect appetizer, lunch, or light dinner option.

As an added bonus, this recipe offers two additional culinary creations to tantalize your taste buds. Learn how to make a refreshing cucumber-mint yogurt sauce, a cool and soothing complement to the spicy salad. And for those who love a zesty kick, discover the secrets of our spicy pickled red onions, the perfect condiment to add a pop of color and flavor to your culinary adventures.

Let's cook with our recipes!

CHICKPEA SOUP WITH SPICED PITA CHIPS

Chickpea Soup with Spiced Pita Chips image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
2 stalks celery, chopped
2 carrots, chopped
1 large onion, chopped
Kosher salt and freshly ground pepper
2 15-ounce cans chickpeas, drained and rinsed
1 15-ounce can diced fire-roasted tomatoes with green chiles
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 pocketless pitas
Juice of 1/2 lemon
Chopped fresh cilantro, for topping

Steps:

Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

SPICED PITA CHIPS

Spiced Pita Chips image

Provided by Ellie Krieger

Categories appetizer

Time 20m

Yield 6 servings (1 serving equals 4 wedges)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat pitas, cut into 1/8's

Steps:

Preheat oven to 350 degrees F.
Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

Tips:

Cook the chickpeas in advance, or use canned chickpeas for a quicker meal.
Roast the chickpeas for a crunchy texture and a nutty flavor.
Use a food processor to quickly and easily chop the vegetables.
Add more or less tahini to the dressing, depending on your desired consistency.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This spiced chickpea salad with tahini and pita chips is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and the tahini dressing adds a creamy and flavorful touch. The salad is also easy to make, and it can be tailored to your own preferences. So next time you are looking for a quick and easy meal, give this spiced chickpea salad a try.