CHICKPEAS AND TOMATOES RECIPE RECIPES

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CHICKPEA SALAD WITH CUCUMBERS AND TOMATOES - S…



Chickpea Salad with Cucumbers and Tomatoes - S… image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories     Lunch    Salad    Side Dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 8

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

  • Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, CarbohydrateContent 29 g, ProteinContent 6 g, FatContent 5 g, SaturatedFatContent 0.5 g, CholesterolContent 29 mg, SodiumContent 464 mg, FiberContent 6 g, SugarContent 2 g

ROASTED CHICKPEAS RECIPE | ALTON BROWN | FOOD NETWORK



Roasted Chickpeas Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 appetizer servings

Number Of Ingredients 5

1 pound dried chickpeas
1/4 cup plus 1 teaspoon red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided

Steps:

  • Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
  • Heat the oven to 400 degrees F.
  • Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

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