Cumin And Coriander Chickpea Salad Recipes

CURRIED CHICKPEA SALAD

Steps:

• Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
• Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
• Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
• Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Steps:

• Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
• Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
• Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Steps:

• Make the dressing:
• In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.