RECIPES FOR PEA SALAD 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

BLACK-EYED PEA SALAD RECIPE | THE NEELYS - FOOD NETWORK

Black-Eyed Pea Salad Recipe | The Neelys - Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

Steps:

Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

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CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 272 calories per serving

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.
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