Best 2 Warm Chickpea Salad With Cumin Garlic Recipes

Indulge in a delightful culinary journey with our Warm Chickpea Salad with Cumin and Garlic, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish combines the earthy goodness of chickpeas with the aromatic warmth of cumin and garlic, creating a harmonious balance of flavors. Explore variations of this salad with our three featured recipes, each offering unique twists and culinary adventures. Embark on a culinary adventure with our Classic Warm Chickpea Salad, a timeless recipe that showcases the core flavors of this dish. Discover the vibrant Mediterranean Warm Chickpea Salad, where fresh herbs, tangy feta, and juicy tomatoes add a burst of Mediterranean sunshine to your plate. Finally, experience the innovative Warm Chickpea Salad with Roasted Red Peppers, where smoky roasted red peppers and a hint of sweetness elevate this salad to new heights.

Let's cook with our recipes!

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

Ingredients

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Tips:

Select Fresh Ingredients: For the best flavor and texture, choose fresh chickpeas, crisp vegetables, and flavorful herbs.
Properly Cook Chickpeas: If using dried chickpeas, soak them overnight and cook them until tender. Canned chickpeas are a convenient alternative.
Roast Vegetables: Roasting vegetables enhances their natural sweetness and caramelizes them for a delicious flavor.
Make a Flavorful Dressing: The dressing is key to bringing all the flavors together. Use a combination of olive oil, lemon juice, cumin, garlic, and herbs.
Serve Warm: This salad is best enjoyed warm, as the roasted vegetables and chickpeas retain their warmth and flavor.

Conclusion:

This warm chickpea salad with cumin and garlic is a delightful dish that combines the goodness of chickpeas, roasted vegetables, and a flavorful dressing. It's a perfect balance of flavors and textures, making it a satisfying meal or side dish. The use of cumin and garlic adds a warm and aromatic touch, while the roasted vegetables provide a slightly smoky and caramelized flavor. Experiment with different vegetables and herbs to create your own unique variations of this salad. Whether you're looking for a nutritious lunch option or a healthy side dish, this warm chickpea salad is sure to impress your taste buds.