Moroccan Chickpea Zucchini Salad Africa Recipes

EASY MOROCCAN CHICKPEA STEW

Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)

Moroccan Chickpea & Zucchini Salad (Africa) image

from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

Provided by Pneuma

Categories Beans

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

Ingredients

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

Steps:

Blanch and refresh zucchini. Combine all ingredients and toss together.
Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2

MOROCCAN CHICKPEA SALAD

Moroccan Chickpea Salad image

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

Provided by evelynathens

Categories Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups dried garbanzo beans, soaked overnight
4 scallions, finely chopped
1 large ripe tomatoes, peeled,seeded and finely chopped
1/2 cup cilantro or 1/2 cup parsley, minced
8 kalamata olives, pitted and finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pinch cayenne

Steps:

Put chickpeas in a large saucepan.
Add water to cover and stir in 1 tsp of salt.
Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
Drain the chickpeas and discard any loose skins.
In a serving bowl, combine all the remaining ingredients.
Add the chickpeas and toss well.
Cover and refrigerate for atleast 4 hours before serving.

Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

MOROCCAN CHICKPEA SALAD

Moroccan Chickpea Salad image

An inexpensive, healthy salad with north african flavors. Quick to make and great to pack for lunches.

Provided by maisypjh

Categories Beans

Time 5m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces chickpeas, rinsed and drained
1 carrot, grated
2 tablespoons onions, minced
2 tablespoons raisins, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 1/2 teaspoons lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

Combine all ingredients.
Chill.

Nutrition Facts : Calories 229.3, Fat 8.1, SaturatedFat 1.1, Sodium 465.5, Carbohydrate 35.4, Fiber 5.9, Sugar 7.8, Protein 5.8

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

Chickpea and Zucchini Salad - Giada De Laurentiis image

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Mix all the ingredients for the salad in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

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