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!

Leave a comment

Filed under New Recipes

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?


Filed under New Recipes

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.

Leave a comment

Filed under New Recipes, Pasta, grains, etc.