Warm Chickpea Fennel Pepper Salad Recipes

FENNEL AND CHICKPEA SALAD

Steps:

• Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

WARM CHICKPEA, FENNEL & PEPPER SALAD

Steps:

• For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
• Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
• Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
• Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
• Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

WARM CHICKPEA, CHORIZO & PEPPER SALAD

Steps:

• Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
• Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

WARM CHICKPEA SALAD

Steps:

• Deseed the tomatoes and chillies. Chop tomatoes into a rough dice and finely slice the chillies.
• Heat the oil in a large frypan/skillet. Add the chilli, garlic and red onion. Stir over a medium heat for about 5 mintus.
• Add the chopped tomatoes and the wine/stock/water (whichever of your choice). Reduce heat to low. Cover the skillet (if you dont have a lid you can use aluminium foil). Cook for another 8-10 minutes. The mixture should be soft and most of the liquid evaporated.Remove from the heat.
• Lightly stir in the chickpeas (or other white beans) , parsley, lemon juicend lemon zest.Season to taste with freshly ground salt and pepper.
• Serve with lemon wedges.

WARM CHICKPEA SALAD

Steps:

• Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
• Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
• When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.

WARM CHICKPEA SALAD

Steps:

• Preheat the oven to 220°C.
• Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
• Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
• Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.

WARM FENNEL SALAD

Steps:

• Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
• Slice the red onions.
• Thinly slice the radish.
• Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
• Once all in, cover & simmer until fennel is tender -- 30-40 minute.
• Uncover and season and let simmer another 10 minute.
• Plate mixed greens & radishes and top them with warm fennel salad.
• ** Excellent with grilled salmon!