Best 4 Spicy Garbanzo Salad Recipes
Indulge in a culinary adventure with our delightful Spicy Garbanzo Salad, a vibrant and flavorful dish that tantalizes your taste buds. This delectable salad combines the goodness of protein-packed garbanzo beans with a symphony of fresh and zesty ingredients. Get ready to embark on a flavor journey with our carefully curated collection of Spicy Garbanzo Salad recipes, each offering a unique twist on this classic dish. From the tangy and refreshing Lemon-Tahini Dressing to the fiery and aromatic Harissa Dressing, these recipes promise an explosion of flavors that will leave you craving for more. Whether you're a fan of bold and spicy or prefer a milder touch, our recipes cater to every palate, ensuring a perfect balance of flavors in every bite. So, gather your ingredients, let your culinary creativity shine, and prepare to savor the delightful symphony of textures and flavors that await you in our Spicy Garbanzo Salad extravaganza.
Let's cook with our recipes!
GARBANZO SALAD
Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.
Provided by Acerast
Categories Beans
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a salad bowl.
- Add freshly ground black pepper, to taste.
- Mix well, cover and refrigerate 24 hours.
Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2
SPICY GARBANZO SALAD
Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.
Provided by English_Rose
Categories Beans
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
- Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
- Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
- In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
Nutrition Facts : Calories 321.1, Fat 21.5, SaturatedFat 3, Sodium 444.9, Carbohydrate 28.3, Fiber 5.4, Sugar 2.4, Protein 5.6
SPICY CHICKPEA SALAD
Steps:
- Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
- Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
Tips:
- Prepare ingredients in advance: To save time, chop vegetables, rinse and drain chickpeas, and measure out spices and herbs before starting to cook.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe tomatoes, crisp cucumbers, and tender herbs.
- Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still have a slight bite to them. Overcooked chickpeas will become mushy and lose their flavor.
- Use a light hand with the dressing: The dressing should complement the flavors of the salad without overpowering them. Start with a small amount and add more to taste.
- Let the salad rest before serving: This will allow the flavors to meld and develop. If you can, make the salad a few hours or even a day ahead of time.
Conclusion:
This spicy garbanzo salad is a healthy, flavorful, and easy-to-make dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and the spicy dressing adds a delicious kick. With a few simple tips, you can make this salad even better. So next time you're looking for a quick and healthy meal, give this spicy garbanzo salad a try. You won't be disappointed!
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