Chickpea And Octopus Salad Recipes

BRAISED OCTOPUS WITH CHICKPEA SALAD AND SALSA VERDE

Steps:

• For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside.
• Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes.
• Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside.
• For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil.
• For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste.
• Serve the salsa verde over the chickpea salad and octopus.

CHICKPEA AND OCTOPUS SALAD

Steps:

• Toss together all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand 10 minutes to allow flavors to develop.

CHICKPEA AND OCTOPUS SALAD

Steps:

• If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.