Spicy Chick Pea Salad Recipes

SPICY CHICKPEA SALAD

Spicy Chickpea Salad image

This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.

Provided by Crabzilla

Categories Spreads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can chickpeas
1 garlic clove, minced
1 teaspoon fresh jalapeno, minced (I often use more!)
1 tablespoon chopped cilantro (fresh is a must)
1/3 cup shredded carrot
1 (4 1/2 ounce) can of chopped black olives (depending upon taste, you may want to use 1/2 can)
1/8 cup diced red onion
1 green onions or 1 scallion, sliced thinly
10 cherry tomatoes, halved
10 asparagus spears (tips only)
1/4 teaspoon ground cumin
salt and pepper
1 dash ground red pepper
1/4-1/2 cup of newman's own family recipe Italian dressing or 1/4-1/2 cup your own italian vinaigrette, I interchange depending upon my time

Steps:

Drain and rinse (well) the Chickpeas.
Place Chickpeas in a medium sized mixing bowl.
Add the rest of the ingredients and mix very well.
Let set for an hour to allow flavors to blend.
Serve nice and cold with some hot Pita bread or just as a side dish.

Nutrition Facts : Calories 231, Fat 9, SaturatedFat 1.3, Sodium 853.9, Carbohydrate 32.9, Fiber 7.5, Sugar 3.6, Protein 7.2

SPICY SHRIMP AND CHICKPEA SALAD

Spicy Shrimp and Chickpea Salad image

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

Steps:

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

SPICY CHICKEN & CHICKPEA SALAD

Spicy Chicken & Chickpea Salad image

A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.

Provided by EdsGirlAngie

Categories Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 boneless skinless chicken breast halves, cut into strips
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 (15 ounce) cans chickpeas, drained and rinsed
1 cup plain yogurt
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 cup chopped red bell pepper
1/4 cup diced red onion
2 jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped of fresh mint
2 1/2 cups fresh spinach, torn
3 1/2 cups red leaf lettuce, torn
2 tablespoons lemon juice
1 tablespoon hot curry oil

Steps:

Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.

SPICY CHICK-PEA SALAD

Spicy Chick-Pea Salad image

Categories Salad No-Cook Quick & Easy Low Cal Low/No Sugar Chickpea Summer Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

a 19-ounce can chick-peas, rinsed and drained well
2 tablespoons olive oil
1 garlic clove, minced
fresh lemon juice to taste
1/8 teaspoon crushed dried hot red pepper flakes, or to taste
2 tablespoons minced fresh parsley leaves

Steps:

In a bowl stir together the chick-peas, the oil, the garlic, the lemon juice, the red pepper flakes, the parsley, and salt and pepper to taste and chill the salad, covered, for 30 minutes.

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