Pan-Fried Chickpea Salad Recipe From 101cookbooks.Com Recipe

Looking for an easy Pan-fried Chickpea Salad Recipe from 101cookbooks.com recipe? Learn how to make Pan-fried Chickpea Salad Recipe from 101cookbooks.com using healthy ingredients.


Submitted by rlvincelette

Makes 3 servings



Great side salad served at room temperature or cold. Easy to make and take for lunches at work.

Recipe Ingredients for Pan-fried Chickpea Salad Recipe from 101cookbooks.com

4 serving Garbanzo Beans Low Sodium
1.5 medium raw Leeks
0.3 medium raw Onion Red
1 oz Cilantro
1 clove Garlic
0.3 cup FAGE Total 0%
1/4 tsp Sea Salt
1.5 tsp Curry Powder
1 serving Extra Virgin Olive Oil
0.13 cup Sliced Almonds

Recipe Directions for Pan-fried Chickpea Salad Recipe from 101cookbooks.com

  1. 1 tablespoon olive oil

  2. 2 cups cooked chickpeas (garbanzo beans), pat them completely dry

  3. 1 cup of chopped leeks

  4. 1 medium clove of garlic, minced

  5. zest of one lemon

  6. 1/3 cup plain yogurt (I typically use low-fat Greek)

  7. 1 1/2 teaspoons Indian-style curry powder (or to taste)

  8. scant 1/4 teaspoon fine grain sea salt

  9. 1 or 2 tablespoons warm water

  10. 1/2 cup of loosely packed fresh cilantro, chopped

  11. 1/2 cup red onion or red spring onions, chopped

  12. toasted slivered almonds (optional)

  13. Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

  14. While the chickpeas cool make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt (I learned the hard way to make the sauce a little more runny than I would think it should be since that Greek yogurt is thick), whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

  15. When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro. Top with toasted slivered (or sliced) almonds before serving.

  16. Makes 3 Cups. Nutrition based on 1 C. serving. See 101Cookbooks.com for the original recipe and for other delicious recipes.

Categories

Beans, Main Dish, Salads, Side Dish, Stir Fry, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 276.1g
Amount Per Serving
Calories
265
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Sodium
342mg
14%
Potassium
166mg
5%
Total Carbohydrates
36.1g
12%
Dietary Fiber
10.4g
42%
Sugars
5.0g
Protein
12.2g
Vitamin A 12% Vitamin C 17%
Calcium 9% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
B-
  Good points
  • Low in saturated fat
  • High in dietary fiber
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement