CHICK PEA SNACKS RECIPES

Name: Summer chickpea salad
Total time: 10 min
Yield: 4
Ingredients: 1 small red onion peeled; 1-2 fresh red chillies deseeded; 2 handfuls ripe red or yellow tomatoes; 1 lemon; extra virgin olive oil; sea salt; freshly ground black pepper; 410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas; 1 handful fresh mint chopped; 1 handful fresh green or purple basil finely ripped; 100 g feta cheese

CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

Chickpea salad recipe | Jamie Oliver salad recipes image

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 small red onion peeled
1-2 fresh red chillies deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint chopped
1 handful fresh green or purple basil finely ripped
100 g feta cheese

Steps:

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre

ROASTED CHICKPEA SNACK - SKINNYTASTE

Roasted Chickpea Snack - Skinnytaste image

A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

Provided by Gina

Categories Snack

Cook Time 45 minutes

Yield 3

Number Of Ingredients 9

Ingredients

15 oz can chickpeas (drained)
olive oil spray
1/8 tsp kosher salt
1/4 tsp chili pepper powder
1/4 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground coriander
1/4 tsp curry powder
1/4 tsp garlic powder

Steps:

Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Nutrition Facts : ServingSize 1 /3 cup, Calories 144 kcal, CarbohydrateContent 26 g, ProteinContent 8 g, FatContent 1 g, SodiumContent 84 mg, FiberContent 6 g, SugarContent 1 g

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1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
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