Tag Archives: chickpeas

Toasted Chickpea and Apricot Salad

This salad is perfect for a (unbearably hot, straight-from-Satan’s Lair) summer night. Yup that’s right. D.C. is miserable right now. Luckily, I found this salad in the recent Cooking Light and I loved it! It’s pretty similar to this salad, (which bf liked better since he doesn’t really like fruit in his salad), but I loved this one!

Toasted Chickpea and Apricot Salad

adapted from Cooking Light Magazine

  • 2 16 ounce cans of chickpeas, rinsed, drained, and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup olive oil, divided
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh orange juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 of a red onion, sliced thinly
  • 4 large apricots, pitted and sliced
  • 1 bag of arugula and mixed greens, rinsed thoroughly
  • 4 ounces crumbled feta cheese
First, I rinsed my chickpeas in a strainer and patted them dry with paper towels. (I used two 16 ounce cans of chickpeas, it was a little more than the recipe called for, but I think the amount turned out right). I then put the chickpeas in a baking dish, added two tablespoons of olive oil, the cumin and coriander, and stirred everything together with a spoon until the chickpeas were coated. I then baked the peas for 20 minutes at 450 degrees.
While the chickpeas were roasting, I combined the orange rind, the orange juice, the vinegar, salt, pepper and the rest of the olive oil in a large bowl. I whisked it all together using a fork.
I then sliced up four apricots and half of a red onion and tossed them with the dressing. I let the mix sit for about 5-10 minutes while the peas finished roasting.
When the peas were done, I added them to the bowl, along with the arugula. I then sprinkled the feta on top and mixed again.
All done! Super easy, 20 minutes start to finish. Would go great with some crusty bread. Yum!
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Healthiest Salad Ever (and it tastes amazing too!)

I am continuing to pursue healthier eating options- sometimes successfully, sometimes not (think Cappuccino Cupcakes). This recipe was a huge success. It’s incredibly easy, healthier and actually tastes amazing, much to my surprise.

Mediterranean Barley with Chickpeas and Arugula

from Cooking Light

  • 1  cup  uncooked pearl barley
  • 1  cup  packed arugula leaves
  • 1  cup  finely chopped red bell pepper
  • 3  tablespoons  finely chopped sun-dried tomatoes, packed without oil
  • 1  (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
  • 3  tablespoons  fresh lemon juice
  • 2  tablespoons  extra-virgin olive oil
  • 1  teaspoon  salt
  • 1/2  teaspoon  crushed red pepper

First, I added 1 cup uncooked barley and 3 cups water to a pot. I boiled the barley for about 45 minutes, then put the barley in a bowl. While the barley was cooking, I chopped the red pepper and sun-dried tomatoes and rinsed the chickpeas. Once the barley was done, I added the arugula, sun-dried tomatoes, chickpeas and red pepper.

 

 

Then, in a separate bowl, I whisked together the olive oil, lemon juice, salt and a few sprinkles of crushed red pepper. I then sprinkled the sauce over the salad mix and tossed everything together. Then I was done. How easy is that?


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Curried Potatoes and Chickpeas

While I’m on the continuous hunt for new recipes, I’ve also attempted to stretch the boundaries of my comfort zone. Here are my restrictions: I’m a total wuss when it comes to spicy food. I intensely dislike shellfish and cooked mushrooms. Mexican food is delicious, but tends to make me sick. I can’t eat any kind of red chili after eating it once when I had the flu and losing it two hours later. I love raw mushrooms, almost any kind of vegetable, meat, fruit, grain and fish (without a shell). I generally avoid rabbit after having a pet bunny that we called “bun-bun” but was officially named Rascal. I also steer clear of veal because baby cows are so darn cute (not super logical I know, but what can I say, I’m a softy when it comes to animals). Other than that, I’m pretty easy going. I’ll try (almost) anything once, but try to stick to a budget for my day-to-day food. So generally I don’t buy fish because it’s pricier and pasta is my go-to.

But in the name of variety, I decided to give this recipe a shot: http://www.foodnetwork.com/recipes/food-network-kitchens/curried-potatoes-and-chickpeas-recipe/index.html

It was tasty. Not overwhelming-must have seconds-can’t wait for leftover for lunch tomorrow tasty, but good. I left out the cayenne pepper and the jalapeños (see the wuss explanation above). Bf added the cayenne to his bowl once I was done. I learned that bf also prefers a curry sauce to a rub. But we both liked it.

When buying the potatoes, I didn’t realize they needed to be peeled. I would have ignored the suggestion to buy baby potatoes and instead gotten the big ones that are easy to peel. These were a pain in my tush, but I did it. Slowly and painstakingly. But it was good I did, the peels would have ruined it. Anyway, I put the potatoes in a pot and brought the water to a boil. Then I boiled then for about 4 minutes or until barely tender.

 

 

Once they were done, I melted the butter in the skillet and cooked the potatoes for 8 minutes, or until golden brown.

 

 

 

 

While the potatoes were cooking, I whipped up the topping. I added lime juice, cilantro and part of the potato water to a 1/2 cup of Greek yogurt. I don’t usually like yogurt sauces, but this was delicious!

 

 

 

 

After the 8 minutes, I added the curry powder and cooked for another 30 seconds. I forgot to take a picture of the next step in my rush to eat: I then added the chickpeas and a little more than a 1/2 cup of the reserved potato water. Using a fork, I then mashed the potatoes, stirred everything together and cooked for another minute or two, until everything was hot.

 

 

 

I spooned some into two bowls, added a little cilantro on top…

 

 

 

 

 

Added a dollop of the yogurt sauce….

 

 

 

 

 

And enjoyed with broccoli on the side! It was not my biggest hit, but certainly a successful dinner.

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