Chickpea And Balsamic Vinegar Tapenade Recipes

CHICKPEA FLATBREAD WITH OLIVE TAPENADE

Chickpea Flatbread with Olive Tapenade image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 tsp. chopped fresh rosemary or thyme
2 Tbs. olive oil
1 cup unbleached white flour
1 cup chickpea flour
1 tsp. salt
1/4 tsp. black pepper coarsely ground
1 1/2 cups warm water
oil for frying
6 cloves garlic, peeled and chopped
1/2 cup capers, rinsed
1 3/4 cup kalamata olives, pitted
1 tsp. thyme, fresh, chopped
1 tsp. oregano, fresh, chopped
1 Tbs. fresh lemon juice
freshly ground black pepper
olive oil, extra virgin

Steps:

FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.

CHICKPEA AND BALSAMIC VINEGAR TAPENADE

Chickpea and Balsamic Vinegar Tapenade image

From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta.

Provided by Ariella

Categories Vegan

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can chickpeas, drained rinsed and roughly chopped
1/2 cup fresh flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.

Nutrition Facts : Calories 80.2, Fat 2.3, SaturatedFat 0.3, Sodium 379.2, Carbohydrate 12.4, Fiber 2.5, Protein 2.8

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