Original salads with chickpeas

Chickpeas are a versatile product from which you can cook absolutely everything. It is ideal for soups, great for a variety of snacks and more than decently sounds in desserts. But today we will prepare salad with chickpeas, and, more precisely, several at once.

Chickpeas have an almost neutral taste, and therefore it is ideally combined in salads with any products of

. So, if you started cooking salad with chickpeas, you should first prepare the main ingredient correctly. It is best to soak the Turkish peas in water from the evening, adding a pinch of salt and half a teaspoon of soda( this amount is calculated for 3 liters of water).

Note! Thus, the outer shell of chick pea is softened, which will significantly reduce the time of its cooking!

In addition, in salads you can fully use canned chickpeas. This product completely solves the problem of the lack of excess time and you will prepare a delicious dish in record time.

With avocado

For 4 servings of salad with chickpeas and avocado you will need:

• 150 g chickpeas;
• 1 ripe avocado;
• 1 Bulgarian pepper;
• 3 clove of garlic;
• 30 ml of olive oil;
• half a lemon;
• for 3-4 sprigs of fresh parsley, arugula and basil;
• salt, pepper.

Preparation

Pre-soaked chickpeas boil, drain the liquid and spread on a paper towel to leave excess water. Bulgarian pepper and cut into small cubes. From the avocado we extract the pulp and also cut into cubes. We send everything to the salad bowl.

We prepare the refueling: in a separate container we pour olive oil, add lemon juice and finely chopped garlic. Vegetables with chickpeas mix well, add greens and top with water ready filling.

Top of the salad can be sprinkled with chopped nuts and add a little goat cheese

Salad "Turkish"

For 4 servings of salad with chickpea you need:

• 100 g chickpeas;
• 3 medium tomatoes;
• 100 g of red canned beans;
• a small piece of chili pepper;
• 1 medium bulb;
• 1 Bulgarian pepper;
• a pair of cilantro sprigs;
• teaspoon of vinegar;
• teaspoon of vegetable oil;
• salt, pepper.

Preparation

Prepare the chickpeas and drain the water from it, dry it on a paper towel and put it in a salad bowl. My tomatoes and cut into small cubes. Onions are freed from the husks and also grind, you can cut into half rings. Chili pepper and cilantro chop as finely as possible. We put everything in a salad bowl, add beans.

For mixing, mix vinegar with vegetable oil, add salt and pepper to taste. Stir well and water the salad.

Before serving, this salad should be held for about 30 minutes in the refrigerator

Greek salad

For 6 servings you will need:

• 1 can of canned chickpeas;
• 180 g of olives;
• 150 g of Feta cheese;
• 3 tomatoes( can be cherry);
• 2 medium cucumber;
• 1 medium bulb;
• 2-3 cloves of garlic;
• half a lemon;
• 60-70 ml of Italian dressing( you can prepare yourself, about this below);
• salt, pepper.

Preparation

Open the jar with chickpeas and drain the liquid. We relieve the red bulb from the husk, cut it into cubes or half rings and add it to a small container. Add a couple of tablespoons of lemon juice to the onions. We put it aside.

Cucumbers are properly washed and cut into small cubes. Tomatoes we cut into 8 parts - first for 4 lobules, and then each time again across. Olives is extracted from a jar and cut into small pieces. We put all the prepared ingredients in a salad bowl. In this case, lemon juice from the onion is not drained.

In the Italian dressing, add finely chopped garlic, salt and pepper. We put everything together in a salad bowl, mix it and take the salad for a couple of hours in the refrigerator.

Note! How to prepare an Italian refueling: in a small bowl, pour olive oil, add spicy herbs( any that you will find) and carefully knead it all!

Before serving, let's decorate the salad with crushed feta

With tuna

Prepare such products:

• 100 g of turkey peas;
• 200 g of canned tuna;
• 1 green apple;
• half a lemon;
• a couple tablespoons olive oil;
• Italian herbs.

Preparation of

Turkish peas are cooked in the usual way, but it is desirable to cook it just before you put it in a salad. Ready chickpeas are washed and dried on a paper towel. We take the tuna from the jar and knead it with a fork. Spread in a salad bowl, add chickpeas.

The apple is released from the seed box and cut into small cubes, after which we spread it into a separate bowl and sprinkle with lemon juice diluted in a small amount of water. We merge excess liquid and send pieces of apple to a salad bowl.

In the olive oil we add fragrant herbs and mash everything with a pestle. We bring the dressing to taste with salt and pepper. We fill the salad.

This salad can be served on sour apples

Warm salad with pumpkin

The recipe for a warm salad with chickpeas with pumpkin is as follows:

• 1 can of canned chickpeas( 425 g);
• 0.5 kg of pumpkin;
• 3 cloves of garlic;
• 50-60 ml of olive oil;
• 4 cherry tomatoes;
• 1 lemon;
• ½ red bulb;
• 3 tablespoons tahini( if not found on sale, then you can prepare yourself, about this below)
• bunch of fresh arugula;
• 30 ml of water;
• salt, sweet pepper.

Preparation of

Pumpkin thoroughly, peeled and cut into small pieces. Fold in a large bowl. There also add 2 finely chopped garlic cloves, about ¼ of a teaspoon of ground sweet pepper and a couple of pinch of salt. All carefully mix with your hands, lay out on a baking sheet in one layer and sprinkle with fragrant olive oil. We send it to the oven preheated to 220 ° and bake for 20-30 minutes.

Note! The cooking time will depend on the size of the pumpkin pieces - it should become soft!

Take the finished pumpkin from the oven and leave to cool at room temperature. Warm the pumpkin spread on a large dish, add chickpeas, finely chopped onion and greens. Cherry cut into two parts and also put in a salad bowl.



Cooking filling: in a small container squeezed out the lemon juice and add finely chopped garlic cloves, everything is mixed. We spread the tahini and again we all get in the way. Pour in a specified amount of water and a couple of spoons of olive oil. We bring the dressing to taste with salt.

Note! How to cook tahini: sesame seeds dry in the oven or in a dry frying pan, after which we interrupt in a blender to pasty state, adding a little olive oil!

The seasoned salad is immediately served to the table while it is still warm.

"Scandinavian" salad

For 4 servings you should prepare:

• 100 g of turkey peas;
• 2 medium eggplants;
• 50-60 ml of olive oil;
• 30 ml of lemon juice;
• bunch of cilantro;
• 4 sprigs of parsley;
• 3 clove of garlic;
• 15 ml of white wine vinegar;
• half tea cumin( zira);
• half a teaspoon of paprika;
• salt( preferably marine).

Preparation

Chickpeas cook until ready, but be sure to make sure that it does not boil. Eggplants carefully washing and cut into small cubes, send it to a bowl of salted water for several minutes. Drain liquid, slices of eggplant with a napkin.

In a frying pan, warm up the olive oil and fry the eggplant cubes in it. A golden crust must be present from all sides. Season with salt, cover with a lid and simmer until done. Remove from the plate and allow to cool completely at room temperature.

The greens are washed in several waters, we shake out excess liquid, we dip it with a towel. We chop finely and finely. Garlic crushed with a knife and add to the greens. We put paprika, cumin, pour vinegar, olive oil, lemon juice to them.

Chickpeas are combined with eggplant, add flavored dressing, bring to taste with salt.

We keep the prepared salad in the refrigerator for about an hour and serve it to the table.

Salads with chickpeas are very satisfying, tasty and at the same time useful. Cook with pleasure and stay healthy!