Mediterranean Salad with Crispy Chickpeas

 

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2. Prepare salad: Preheat oven to 350ºF. In a bowl, toss chickpeas with oil and salt. Spread on a baking sheet and bake until chickpeas are golden and very crisp, 40 to 45 minutes, shaking pan occasionally.

Transfer to a bowl to cool. 3. In a bowl, combine romaine, cucumber, tomatoes and feta. Add enough dressing to lightly coat; gently toss. In a large bowl, toss sliced veggies, quinoa and salad greens.

In a small bowl, combine hummus, lemon juice and water to make the dressing. Drizzle over the salad, and toss until coated. To serve, top salad with chickpeas and crumbled pita chips. Mediterranean Salad with Crispy Chickpeas and Vegan Tzatziki. We’re thrilled to be including RightRice in our May Snack Box!

If you’re not familiar, RightRice (1) is a tasty grain made from lentils, chickpeas, peas + rice. It has more than double the protein, five times the fiber, and almost 40% fewer net carbs than a bowl of white rice!This Mediterranean Salad with Crispy Chickpeas is a mouthful of flavors – from crispy garlic chickpeas, crisp greens and veggies, quinoa, crunchy pita chips and a light and creamy Meyer lemon hummus dressing. Stir the chickpeas to crisp on all sides. After 2 minutes, sprinkle the smoked paprika over the top, stir to coat, and then remove them from the pan and place on a paper-towel lined plate.

Place ¼ of the rice in a bowl. Top with some cucumber slices, red onion slices, and cherry tomatoes. Crispy Chickpeas: Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp. Green Salad With Spicy Roasted Chickpeas The Mediterranean salad is full of flavors, that come pretty well together.

Besides the spicy roasted chickpeas, I used some tomatoes, cucumbers, green onions, roasted red peppers and feta. Greek Tomato Cucumber Salad. In a large bowl add all of the ingredients and toss together gently. Pour the desired amount of vinaigrette over the salad and toss together.

Just before serving top the salad with the crispy chickpeas. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. Make vinaigrette: In. Slice 2 romaine hearts crosswise into 1″ pieces and add to bowl.

Season with more salt and pepper and toss again to combine (clean hands make the best salad tossers!). Scatter crispy chickpeas over.

List of related literature:

Combine the chickpeas with the olive oil, cilantro, and lemon zest and stir to coat.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the chickpeas and basil or parsley and toss to coat the chickpeas well with the dressing.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

WHY THIS RECIPE WORKS Featuring parsley, bulgur (a product of the wheat berry), mint, and chopped tomatoes tossed in a bright lemon vinaigrette, classic Mediterranean tabbouleh has a refreshing flavor profile that makes it a great light side.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the chickpeas, half of the breadcrumbs, the lemon zest, the pepper, and some of

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Fill 4 outer romaine leaves each with 1 tablespoon cooked, chilled whole-wheat couscous, roasted chickpeas, minced red onion, and chopped grape tomatoes.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Add the garbanzo beans, olive oil, cilantro, jalapeño, lemon juice, tahini, hot sauce, and salt to the bowl.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

WHY THIS RECIPE WORKS: For a spinach-based dish that was more satisfying than a side, we turned to convenient and tender baby spinach and added hearty chickpeas and an aromatic yogurt sauce.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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43 comments

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  • i want to make it but i avoid buying canned foods, perhaps you could have commented on how to prepare the chick peas from the dried pea

  • If you don’t have a deep dish, use your cake pans. They are very versatile beyond making cakes. I have all sizes up to 14” and they store easily nested. 10” works great for 1 can of chick peas. No loose beans.

  • I second the Wusthof knives I received the Classic Chef knife and paring knife as a recent gift love the weighted feel. Glad I found your website as I am moving our household to more Mediterranean style foods.

  • Hi, no disrespect or anything, just curious. Why on your website do you say that you’re a boat ride away from Israel? Why don’t you say Palestine instead? Aren’t you an Arab Egyptian that would support Palestine? Just curious?

  • What a great recipe to bring along as a snack to keep blood sugar at an even level near the end of the day when continuing to pace work well!

  • Do you have any advice to make chickpeas softer? I made a chickpea salad recently and couldn’t deal with the toughness and texture of the peas.

  • Why not toss all of the ingredients in a bowl and THEN, spread coated chick peas on a pan, covered in parchemin paper for less of a mess to clean up and why not do the same to coat them with the seasonings? ��‍♀️

  • I do try to support international cuisine, but I’ll never understand what’s it with gringos putting avocados on EVERY POSSIBLE DISH.

  • Just made these for last nights family dinner! They went crazy for them!!!
    Also did another batch for meal prep! I’m in love!! ������❤️

  • Really wonderful chef’s knives are made by Chicago Cutlery. All their knives are great. They are perfectly balanced, and very comfortable to the hand. It’s my absolute go to knife for everything. Mine is a six inch, wooden handle. (And I put it in the dishwasher��). It’s thin enough for tomatoes, and will cut London broil into nice thin even slices too. They hold an edge for a looonnngggg time. They are also reasonably priced. I also highly recommend German made knives. Forget the Japanese knives hype, I’ve never seen one that can hold a candle to Chicago or Henkles. Thank you for yet another yummy recipe!

  • Yum looks delicious i am making this soon i never had salads before drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • Joined your channel enjoying your channel easy to do going to try these glad u shared it with us your herbs were do u get them in USA?????

  • Hi Ella, thank you for your inspiration not only for food but also for jewelry!
    I really love your gold/black flower bracelet. Can you please tell me where it is from?

    THANK YOU <3

  • Great video you’re doing on the Mediterranean chickpea salad since I have cans of chickpeas laying in my home. I would add feta since I’m Greek Goes great with this salad. TY for all you do! I recommend Wüsthof knives because I have them & they’re German steel made in Germany. I bought my Wüsthof that came iwth the chef knife & paring knife from a store in NYC that left a few years ago for a great price

  • They sound so good! I have to try them I can think of so many spices I must try on them. Thank you for sharing and inspiring me to try something new. Great video!

  • Thank you for this video. I’m a brand new subscriber. I made some of these last week from another recipe and they turned out okay. However, I needed to get them drier before baking and add more Olive oil, and turn them in the oven next time. ��❤️.

  • Tried using the link to access the tandoor masala blend and it’s no longer active. Can someone help me? i really want to make this

  • Not all Mediterranean countries use the same recipes, when someone states “Mediterranean cuisine” it means they share a lot of core ingredients but not necessarily recipes. There is no traditionally Mediterranean recipes, the traditional part equates to the recipe owner of a specific country not the group itself.

  • Great video! I’m curious to know if that’s a reusable parchment-type sheet you’ve got at the bottom of your baking sheet? If so can I ask where you got it?

  • Olive oil, like all free oils, destroy arteries and promote heart disease. See Videos from Dr. Esselstyn, Dr. Greger, and Doctor McDougal. Do not listen to the propaganda from the oil industry and the phony ” Mediterranean” miracles

  • If you need to sharp your knife use the bottom or a plate or mug and use the edge. That way I sharp my knives. They are from ikea but they really work

  • don‘t you have a mess in your oven when baking chickpeas? ��…i love them but not the mess when they start popping ��! do i have to life with this mess? ��

  • This looks delicious! I think I will make it this eve, because finally the sommer came out in Germany and it is sooo hot! The perfect time for a nice and refreshing salad ��

  • Just stumbled my way on to your youtube page and wow the content is amazing and I love how quick the recipes are. I just did a diet DNA test and it said to follow the Mediterranean diet.. im so happy to have found your videos..

  • You asked for knife recommendations. I have three. You must try a knife yourself, its a very personal choice. Kitchen Aid has a very good line, holds an edge well. Wolfgang Puck has excellent knives. Elegant steak knives. Weighty, good feel. My all time favorite though is from a company called Chicago Cutlery. Sharp sharp sharp. All worth a try.

  • Yum. I fell in love with crunchy chickpeas when I lived and worked in Crete, Greece. Luckily I could easily snag fresh ones at our tiny village’s tiny market. Now i make them but have forgotten to so for too long! Will start making them tomorrow (from dry because we’ve run out of canned during the Corona quarantine). I think that I’ll certainly check out more of her website — Mediterranean food is so wonderful.

  • OMG…I thoroughly enjoyed viewing and learning something new each and every time you post a recipe video!!!# PLEASE never stop…unless you grow tired of course.

  • you have totally made me fall in love with Mediterranean food. I pretty much make one of your recipes every weekend. Thank you so much for these!!:D

  • Hi Ella, I absolutely love your recipes and your brand. I am not Vegan but have tried being vegetarian and felt as if i was constantly craving something. I didn’t do much research before making that transition which is probably why my body felt as if it was lacking something. Do you have any advice on how to make the transition into plant-based eating and do you have any recommendations for supplements?

  • Doesn’t matter how flavorful they are, take a handful and put them in your mouth and start chewing. It will taste good and be a good experience at first, but after a minute or so the texture and dryness kills the experience.

  • I’ve tried several different recipes and I can never get mine to be crunchy �� I’m going to give this one a try, and if it doesn’t work I quit ��

  • Great recipe! But each 15oz can of chickpeas has approximately 420 calories. So just to keep in mind for all those watching their calories. That’s obviously not counting the oil.

  • Thank you for the tip about using sumac I bought some especially to try in this recipe and it gave a great flavour to the chickpeas!

  • I really love your videos my only criticism is that I notice you always say things sound weird but there really isn’t anything weird about it, it’s only positive. I will say though that raw kale isn’t actually good for you, it should be lightly steamed. Other than that it looks so delicious!

  • This looks amazing! I would love to make this next week for my lunch. Does it keep well? If I make it the night before would it be okay at lunch the next day?

  • First of all, I love all your videos Ella, but may I suggest you taking off your rings when you prep handle Foods or simply wear gloves for sanitary maintenance.

  • Your book Deliciously Ella arrived today. So excited. I will have to buy a scale with metric in order to make the recipes but excited to do so.

  • Ty for this as I’ve been trying to think.of new ways to replace the Not So good things that I’ve been snacking on!! And until I find more healthier ‘snack’ recipies, ‘this one’ looks like it will fit the bill and work for me! So please post any additiomal healthy snacks whenever u please! Love! ���� ��

  • Love you recipies..!Could you maybe show us how to make aquafaba from dried ckickpeas since the canned ones are not available everywhere in the world.??thank youu!����

  • I’ve been making similar salads for a couple of years now and I love adding red cabbage to it an massaging it together with the green kale! It’s super delicious��

  • Just one point top quality cold pressed olive oil is not really for cooking! And for these ANY oil can be used. Also if you are going to cover them with all different herbs and flavours, oil with no taste should be used. Otherwise you just end up with food that doesn’t know what it is! The less is definitely more in this case…

  • I know, I know, I know you guys! Now before you go ahead and comment about how you think I should’ve used a bowl to mix the ingredients before placing it on the sheet, please know that it was really just my personal preference! If you want to mix in a bowl first, go ahead!:) I don’t dispute that at all, in fact it’s a great idea! I mix it in the sheet because (1) I have one less dish to clean, and (2) the spices stay in touch with the chickpeas, otherwise they can settle to the bottom of the bowl when mixing with the olive oil. Hope that settles thing a bit!:) Cheers!

  • Nagi, you’re simply a genius! I love how your videos are short and showing the important only which makes them to the point. I love also how beautifully you write, give hints, tips and how nicely organized are the written description of the recipes. You’re the best! I mean it!!