Chickpea Amaranth Salad Recipes

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

CHICKPEA & AMARANTH SALAD

Steps:

• Wash and prepare herbs and vegetables.
• Place aubergine slices on a chopping board and sprinkle with salt.
• Preheat oven to 200 degrees.
• Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
• Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
• Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
• Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
• Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
• Combine the amaranth with the salad mix then serve.
• Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

CHICKPEA SALAD

Steps:

• In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!