Recipes with chickpeas: Soup, pilaf and chickpea salad. Chickpea salads: ingredients, cooking tips

Chickpea soup.
To prepare chickpea soup, we need to prepare the following ingredients: take one hundred and fifty milliliters of extra virgin olive oil (this means super first-pressed) and a little more for serving, one large head of onion, three hundred and fifty grams of dried chickpeas (which is desirable soak overnight in water), fifteen milliliters of flour, juice from one lemon, forty-five milliliters of chopped fresh parsley leaves, a little freshly ground black pepper and salt. This amount of food should be enough for soup for four people. However, you can easily double the amount of ingredients, then you can easily have enough for one large family.

What is interesting is that this soup is quite capable of competing with other soups that are based on pureeing, because the taste of this soup is unique, as is its texture. This soup is recommended to be served with feta cheese and fresh bread.

And now as for the process of preparing this soup. Pour the prepared oil into a saucepan, which should have a fairly thick bottom. Heat it up and fry the chopped onions until golden. Drain the water from the peas soaked overnight, rinse the peas themselves under running cool water, then place the peas on a paper towel and dry them. Add the peas to the onion and fry, stirring all the time, for several minutes. After this, add enough water to the pan so that it covers the peas by four centimeters.

Bring the contents of the pan to a boil, then reduce the heat and cover the pan with a lid, cook the soup over low heat for about an hour to an hour and twenty minutes, or until the peas become soft.

Now mix the flour with lemon juice, stir the mass thoroughly with a fork. Pour this mixture into the soup as soon as the peas are almost cooked. Mix the soup thoroughly, add salt and pepper, and simmer for another five to ten minutes.

Using a slotted spoon, remove two cups of peas from the soup, puree them (chop them using a blender or by hand), then add them back to the soup and mix thoroughly. Add chopped parsley to the soup, salt and pepper to taste, add more lemon juice if necessary. Now the soup can be served by pouring a little olive oil on top.

In fact, this soup turns out very tasty and light. You can also use canned peas to prepare this soup, which significantly speeds up the process of preparing this soup. A sprig of fresh green mint looks very nice on the surface of this soup. Serve the soup to the table and enjoy your creation. Enjoy your meal!
Recipe for pilaf with chickpeas.

To prepare pilaf with chickpeas, we will need the following ingredients: about one hundred and eighty grams of rice, fifty grams of meat, fifty grams of fat, ten grams of nukhat, one hundred grams of carrots, fifty grams of onions, some spices and salt.

Let's start talking about the preparation of this pilaf. This option for preparing pilaf has come down to us since ancient times. This pilaf is interesting because it contains a large amount of starch and protein, and it can also be cooked at any time of the year. Besides the fact that adults love it very much, any child will like it. This pilaf has a strengthening effect, so this soup is not recommended for those who suffer from constipation.

So, soak the peas in cold water the day before preparing the pilaf, soak the rice one hour before cooking it. The carrots are cut into cubes, the meat into slices, and the onion into rings. Pilaf is prepared in the same way as regular pilaf, only part of the rice needs to be replaced with peas. After putting the carrots in the zirvak, pour water into the cauldron, heat it up and put the peas in it, let it boil and cook over low heat until the peas are soft. At the very end, add spices and salt; as soon as the peas are ready, you can add rice, add the required amount of water and cover for about half an hour.

Stir the contents of the cauldron just before serving and place in a heap on a serving dish. We serve it to the table and receive enthusiastic praise. Bon appetit!
Chickpea salad.

To prepare a salad with chickpeas, you need three sweet peppers, one red onion, a little vinegar or lemon juice, two hundred grams of chickpeas, cilantro and olives. And for the dressing for this salad we will need two tablespoons of olive oil, a large spoon of honey, a small spoon of mustard, two chopped cloves of garlic, pepper and salt.

Cut the onion into thin rings, rinse it under cold water and marinate it in vinegar or lemon juice for about fifteen minutes, then all the bitterness will come out of the onion and it will become much softer.

In the meantime, you can do the pepper. Preheat the oven to two hundred or two hundred and twenty degrees, put the peppers in there for about ten minutes, and as soon as the skins have turned black and wrinkled, remove the peppers from the oven. We put the hot peppers into a bag and tie it, and as soon as the peppers have steamed, you can now easily peel them.

We cut the resulting peeled peppers into slices, or you can also take regular fresh peppers. Thinly slice the tomatoes, mix all the vegetables, add peas, herbs and olives, and pour the dressing into the salad. You can also add fire-fried zucchini to this salad. This salad has a very unusual taste, and the consistency is also very intriguing, and thanks to the non-standard dressing, you can really surprise your household or guests. So feel free to serve, enjoy your meal.

I tried this salad in one southern country. It should be quite spicy and with piquant spices, like gora masala. I don’t have a set of these spices and I adapted the salad to a taste that is more familiar to us. You can use ready-made peas from a jar; I had dry ones, I soaked them overnight and boiled them until tender.

Ingredients:

As I already said, you can use ready-made peas, or you can take dry ones. To do this, rinse it, fill it with water, add a pinch of soda and salt. Leave to swell for 5-6 hours. Peas increase in size by 3 times. Then rinse well and cook until done. Ready peas can be easily crushed with your fingers, they become soft.

Cut the tomato into slices and add to the peas. If the tomato is tasteless, add a few drops of lemon juice. I have delicious, southern tomatoes).

Finely chop the garlic stalk. You can chop a clove of garlic if you don't have green garlic.

Cut the onion lengthwise (oriental style) and add to the plate.

Chop the greens, add spices to taste, salt and oil. Mix everything and the salad is ready.

Bon appetit!

Chickpeas are a universal product from which you can prepare absolutely anything. It's ideal for soups, great for a wide variety of appetizers, and more than decent in desserts. But today we will prepare a salad with chickpeas, or rather, several at once.

So, if you are planning to prepare a salad with chickpeas, then first you need to properly prepare the main ingredient. It is best to soak the chickpeas in water in the evening, adding a pinch of salt and half a teaspoon of soda (this amount is calculated for 3 liters of water).

On a note! This way, the outer shell of the chickpeas will soften thoroughly, which will significantly reduce the cooking time!

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

With avocado

For 4 servings of chickpea and avocado salad you will need:

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

Preparation

Boil the pre-soaked chickpeas, drain the liquid and place on a paper towel to remove excess water. Wash the bell pepper and cut it into small cubes. Extract the pulp from the avocado and also cut into cubes. We send everything to the salad bowl.

Prepare the dressing: pour olive oil into a separate container, add lemon juice and finely chopped garlic. Mix the vegetables and chickpeas thoroughly, add the herbs and pour the prepared dressing on top.

Turkish salad

For 4 servings of chickpea salad you need:

100 g chickpeas;
3 medium tomatoes;
100 g canned red beans;
a small piece of chili pepper;
1 medium onion;
1 bell pepper;
a couple of cilantro sprigs;
a teaspoon of vinegar;
a teaspoon of vegetable oil;
salt pepper.

Preparation

Cook the chickpeas and drain the water, dry them on a paper towel and put them in a salad bowl. Wash the tomatoes and cut them into small cubes. We peel the onion and also chop it, you can cut it into half rings. Chop the chili pepper and cilantro as finely as possible. We put everything in a salad bowl, add beans.

For dressing, mix vinegar with vegetable oil, add salt and pepper to taste. Mix thoroughly and pour over the salad.

Greek salad"

For 6 servings you will need:

1 can of canned chickpeas;
180 g olives;
150 g Feta cheese;
3 tomatoes (can be cherry);
2 medium cucumbers;
1 medium onion;
2-3 cloves of garlic;
half a lemon;
60-70 ml of Italian dressing (you can prepare it yourself, more on that below);
salt pepper.

Preparation

Open the can of chickpeas and drain the liquid. We remove the red onion from the husk, cut it into cubes or half rings and put it in a small container. Add a couple of tablespoons of lemon juice to the onion. Set aside.

Wash the cucumbers thoroughly and cut into small cubes. We cut the tomatoes into 8 parts - first into 4 slices, and then each one again crosswise. Remove the olives from the jar and cut into small pieces. Place all prepared ingredients in a salad bowl. At the same time, do not drain the lemon juice from the onion.

Add finely chopped garlic to the Italian dressing, salt and pepper. We combine everything in a salad bowl, mix and put the salad in the refrigerator for a couple of hours.

On a note! How to prepare Italian dressing: pour olive oil into a small bowl, add herbs (any you can find) and thoroughly mash everything with a masher!

With tuna

Prepare the following products:

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

Preparation

We prepare chickpeas in the usual way, but it is advisable to boil them immediately before adding them to the salad. We wash the finished chickpeas and dry them on a paper towel. Take the tuna out of the can and mash it with a fork. Place in a salad bowl, add chickpeas.

We remove the apple from the seed pod and cut it into small cubes, then put it in a separate bowl and sprinkle with lemon juice diluted in a small amount of water. Drain off the excess liquid and place the apple slices in a salad bowl.

Add aromatic herbs to the olive oil and mash everything with a pestle. Season the dressing to taste with salt and pepper. Dressing the salad.

Warm salad with pumpkin

The recipe for warm chickpea salad with pumpkin is as follows:

1 can of canned chickpeas (425 g);
0.5 kg pumpkin;
3 cloves of garlic;
50-60 ml olive oil;
4 cherry tomatoes;
1 lemon;
½ red onion;
3 tablespoons of tahini (if you couldn’t find it on sale, you can prepare it yourself, more on that below)
a bunch of fresh arugula;
30 ml water;
salt, allspice.

Preparation

Wash the pumpkin thoroughly, peel and cut into small pieces. Place in a large bowl. Add 2 finely chopped garlic cloves, about ¼ of a teaspoon of ground allspice and a couple of pinches of salt. Mix everything thoroughly with your hands, spread it on a baking sheet in one layer and sprinkle with aromatic olive oil. Place in an oven preheated to 220° and bake for 20-30 minutes.

On a note! Cooking time will depend on the size of the pumpkin pieces - it should be soft!

Remove the finished pumpkin from the oven and leave to cool at room temperature. Place the warm pumpkin on a large dish, add chickpeas, finely chopped onions and herbs. We cut the cherry into two parts and also put it in a salad bowl.

Prepare the dressing: squeeze the juice from the lemon into a small container and add a finely chopped clove of garlic, mix everything. Add tahini and mix everything well again. Pour in the specified amount of water and a couple of tablespoons of olive oil. Bring the dressing to taste with salt.

On a note! How to prepare tahini: dry the sesame seeds in the oven or in a dry frying pan, then blend in a blender to a paste, adding a little olive oil!

Salad "Scandinavian"

For 4 servings you should prepare:

100 g of Turkish peas;
2 medium eggplants;
50-60 ml olive oil;
30 ml lemon juice;
a bunch of cilantro;
4 sprigs of parsley;
3 cloves of garlic;
15 ml white wine vinegar;
half a teaspoon of cumin (jeera);
half a teaspoon of paprika;
salt (preferably sea salt).

Preparation

Cook the chickpeas until tender, but be sure to make sure they don’t overcook. Wash the eggplants thoroughly and cut them into small cubes, place them in a bowl of salted water for a few minutes. Drain the liquid and blot the eggplant pieces with a napkin.

Heat olive oil in a frying pan and fry the eggplant cubes in it. Golden crust should be present on all sides. Season with salt, cover with a lid and simmer until done. Remove from heat and let cool completely at room temperature.

We wash the greens in several waters, shake off excess liquid, and blot with a towel. Chop finely. Chop the garlic with a knife and add to the greens. Add paprika, cumin, vinegar, olive oil, and lemon juice.

Combine chickpeas with eggplant, add aromatic dressing, and adjust to taste with salt.

Salads with chickpeas are very filling, tasty and at the same time healthy. Have fun cooking and be healthy!

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This is the simplest version of chickpea salad. Ketchup made the taste of the dish rich and piquant. Looking ahead, I would like to say that I boil this type of legume in large quantities at once and then pack it in small bags. I store it in the freezer, the main thing is to immediately drain all the liquid. This does not change the taste of frozen chickpeas; you can add such a delicious semi-finished product to your dishes at any time.

Salad with chickpeas, pickled onions and ketchup

Ingredients:

Boiled chickpeas – 400 grams,
Onion – 1 head,
Ketchup (preferably hot sauce) – 4 tbsp. spoons,
Garlic – 4 cloves,
Salt, black and red pepper - all to taste,
Vegetable oil (unrefined) – 6 tbsp. spoons,
Vinegar essence – 1 teaspoon,
Water – 4 tbsp. spoons,
Sugar – ½ teaspoon,
Fresh herbs if desired.

How to make a delicious chickpea and onion salad

Onions need to be peeled and cut into thin half rings. Let's prepare the marinade for the onions. To do this, mix vegetable oil in a bowl (I chose flavored oil, the salad turned out very aromatic), water, vinegar essence, granulated sugar, salt, and two types of pepper. Mix everything thoroughly. Pour the onion cut into half rings with the resulting marinade and leave to marinate for 20 - 30 minutes.

Thawed or freshly boiled chickpeas need to be transferred to a deep cup, add garlic and ketchup passed through a garlic press (I used regular tomato ketchup, if desired, use homemade sauce).
You need to drain the excess liquid from the cup with pickled onions, leave three tablespoons of the marinade, this will be an additional salad dressing.

Mix pickled onions with chickpeas and ketchup. The salad will be tastier if you leave it to steep, but if you don’t have the patience to wait, you can eat it right away.

Take a delicious chickpea salad with pickled onions with you on a picnic, everyone will thank you, because... it goes perfectly with shish kebab made from any meat.

Bon appetit!

Another recipe for making a tasty and satisfying salad. In fact, everything is very simple, and this time I have a beautiful salad on the table with chickpeas and tomatoes, and also onions.

Chickpeas are rich in minerals and vitamins, so they should be included in your diet. And tomatoes perfectly complement these chickpeas and make the salad even brighter and more beautiful. This salad turns out to be spicy, so it’s not for everyone. But for those who do not like spicy food or are contraindicated in various spices, the salad can be lightened and prepared without adding pepper.

To prepare chickpea and tomato salad you will need

Ingredients:

Turkish chickpeas – 200 grams,
Onion or red - 1 head (large),
Ripe strong tomatoes – 2 – 3 pieces,
Vegetable oil (refined) – 2.5 tbsp. spoons,
Salt to taste
Lemon juice – 2 tbsp. spoons,
Ground black pepper - a pinch,
Ground red hot pepper - a pinch.

Cooking process:

First, let's get started. Chickpeas need to be soaked in cold water with the addition of baking soda (1/2 teaspoon per 1 liter of water), soak the peas overnight. Then we wash the expanded chickpeas in a large amount of water, then pour the peas into a pan with warm water, which must be salted, and cook until tender. You can check the readiness of the chickpeas with your fingers; when squeezed, the chickpeas should burst. But the easiest way is to boil chickpeas in a multicooker - a pressure cooker; this process will take you 30 minutes. Then drain the chickpeas in a colander and rinse with water. That's it, chickpeas are ready to use.

Now peel the onion and cut it into thin half rings. Next, transfer the onion into a deep cup, add lemon juice and vegetable oil, then salt, black and red ground pepper. Mix everything so that the onion rings are separated, and leave the onion to marinate for 10 - 15 minutes. Red or purple onions will look very beautiful in this salad.

Now you need to wash and dry the tomatoes, then cut them into small slices, after cutting out the stalk. You need to choose fleshy, ripe, not very overripe tomatoes, otherwise they will spread in the salad and your dish will lose all its appearance.

Next, in a deep bowl, mix the tomatoes, boiled chickpeas and pickled onions, mix everything. Taste the salad and add salt to taste. Let it brew for 15-20 minutes, then put it in a salad bowl and serve.

If desired, you can add fresh parsley, dill or green onions to the chickpea salad. Serve this salad as a separate dish or as an addition to boiled potatoes or mashed potatoes, it’s very tasty.

In our family, I and the rest of the household liked this salad, of course, except for my beloved men, my husband and son, they don’t eat such peas, no matter how much you persuade them.... Well, okay, we’ll get more!

Bon appetit and good recipes!

Chickpeas are Turkish peas, which are very beneficial for the body. It contains many vitamins and minerals. Chickpeas go perfectly with almost any ingredient. These can be tomatoes, eggplants, bell peppers, mushrooms, etc. That is why we suggest you prepare dishes with chickpeas in different variations.

Salad with tomatoes and chick peas

This is a simple but satisfying dish that comes together in minutes. However, you need to cook the chickpeas in advance. Take chickpeas and soak overnight. For 1 tbsp. peas need 4 tbsp. water. For the salad you need 3 cups. This means you need at least 12 tbsp of water. Add 1 tsp to the liquid. soda so that the peas soften well.

In the morning, drain the water, add new water and place on low heat. You need to cook the peas for a maximum of 2 hours. Do not add salt as the chickpeas will become hard. Now that the peas are cooked, you can prepare the salad.

Chop the cherry tomatoes so that you have 1.5 tbsp. Place them in a container. Grind 20 gr. parsley, add cherry tomatoes. Cut one small onion into cubes and add to the salad.

Now cut the capers (2 tbsp) into squares or circles. Add them to your salad. For a richer aroma and taste, grate 2 cloves of garlic. And pour 3 tbsp into the salad container. chickpeas Mix all ingredients. Then pour olive oil and add 2 tbsp. l. wine vinegar. Adjust to desired taste with salt and ground pepper. Place the salad with chickpeas and tomatoes in the refrigerator to steep. It is best served chilled.

Moroccan salad

This dish can be served for lunch. For dinner, the salad is too nutritious and rich. To prepare it, mix soy sauce (2 tbsp) and the same amount of olive oil. Add honey, cinnamon, paprika, cumin (2 tsp each) and ½ lemon. Mix everything well and add 3 tbsp. chickpeas

Turn the oven on to 250 degrees. When it warms up to the desired temperature, pour the chickpeas with soy sauce and seasonings onto a baking sheet, which you have previously covered with parchment paper. Place 3 diced potatoes on another baking sheet. Fry it until golden brown.

Fry for at least 15 minutes. Look: when the chickpeas darken and start to crunch, then turn it off. While the chickpeas and potatoes are cooking, chop 0.5 tbsp. almonds, 1/3 tbsp. cranberries and chop 200 gr. cheese.

Now you can prepare the salad. Place spinach in the bottom of the bowl. The second layer is chickpeas, the third is potatoes. Then sprinkle everything with almonds, cranberries and cheese. Then you can make a dressing to pour over the salad.

Squeeze ½ lemon into a bowl and add about 2-3 tbsp. l. wine vinegar and the same amount of olive oil. Mix all ingredients, add salt and pepper to your taste. This dressing can be poured over salad.

As you can see, this dish takes a long time to prepare and is troublesome, but the taste is excellent. Next we will look at easier recipes where salads with chickpeas can be prepared much faster and more economically. Cook, experiment and delight your guests with new recipes.

Salad with cabbage and chickpeas

For this dish you need to take 1 tbsp. cooked chickpeas and pour into a bowl. Then chop a quarter of the cabbage and add to the chickpeas. Chop a large bunch of parsley. Place it in a bowl with legumes and vegetables too.

Drizzle all ingredients with olive oil (2 tbsp). For piquancy and aroma, chop the garlic and add to the salad. Sprinkle with lemon juice and add salt and pepper to taste. Mix thoroughly and serve. However, most often, chickpea salads are served chilled.

Sometimes there is cheese left in the refrigerator that you can grate and sprinkle on the salad. It is added not only for taste, but also for beauty. The result is a delicious dietary dish that your family will love.

Salad with chickpeas and eggplants

This dish is prepared in summer and autumn. The salad is tasty, healthy, nutritious and aromatic. To prepare it, take 1 eggplant, cut it into cubes and bake in the oven. Add a little olive oil to it, salt and pepper.

While the eggplants are baking, 1 tbsp. Place cooked chickpeas in a bowl, add ¼ tbsp. chopped mint and juice of one lemon. Stir the chickpeas and let it brew. When the eggplant is cooked, cool it and place it in a bowl for the salad. If you add the vegetable while it is hot, then the greens will change color and the presentation of the dish will disappear.

Sprinkle with herbs and hard cheese on top. Taste it. Add salt and pepper at your discretion. When the salad is infused and marinated, then it can be served.

Chickpeas and eggplant are in perfect harmony. Therefore, you can experiment and add more vegetables and legumes. This will only improve the taste.

Chicken salad with chickpeas

Do you want to cook a festive and original dish? Then try making this salad. Recipes with chickpeas are distinguished by their sophistication and originality. First, boil the chicken breast and cut into small cubes. Place in the container in which the salad is prepared. Add chickpeas here. Stir.

Add one can of canned corn and tomatoes to the salad. Sometimes avocado is added for a piquant and rich taste or lettuce. Season with wine vinegar and olive oil. Add salt and pepper to your taste.

Chickpea salads are often seasoned with more than just vinegar and olive oil. Such dishes are in perfect harmony with lemon juice and sugar. The result is a sweet and sour taste that will not leave anyone indifferent.

Salad with vegetables and chickpeas

Dishes with chickpeas are nutritious, tasty and dietary. Especially if you add a variety of vegetables. First you need to boil the chickpeas until tender, and then start preparing the salad.

Cut cucumbers, multi-colored tomatoes and bell peppers into strips or cubes. If you want to serve salad on a holiday table, then choose bright colors. For example, yellow, orange, red.

Pour 1 tbsp into a container. chickpeas. Add vegetables and more greens to it. This could be parsley, basil and cilantro. Salt and pepper to taste. For a delicious chickpea salad, season it with olive oil and sprinkle with lemon juice or apple cider vinegar.

Turkish peas with roasted peppers

This delicious dish is perfect for a holiday. Take 3 tbsp. chickpeas and fry it in a frying pan until golden brown. While the peas are cooling, work on the vegetables. Peel red pepper (4 pcs.), cut into 4 parts, place in the oven for baking.

When the vegetables have darkened and become soft, turn them off and cover with foil. While the pepper is steeping, make the dressing. Squeeze the juice of one lemon into a small bowl, add 2 tbsp. l. olive oil, two grated cloves of garlic. Season the dressing with salt and pepper to taste.

Now you can combine the ingredients. Place roasted chickpeas in a bowl and add pepper. Mix everything thoroughly. Pour the prepared dressing over the salad. Place in the refrigerator for 30 minutes and you are ready to serve.

Chickpea salads are best seasoned with olive oil, lemon juice, and red wine vinegar. Thanks to this gravy, the taste is more delicate, piquant and original.

Chickpeas can not only be soaked and boiled, but also fried until golden brown. It all depends on your preferences. If you want a crispy salad, then chickpeas need to be fried.

A more nutritious and rich salad is obtained if you add a little meat. However, chicken or turkey fillet is suitable for a dietary dish. Salads with Turkish peas are remarkable because you can experiment. As you can see, recipes with chickpeas are simple and do not require a lot of expenses, which is very important for every housewife.

Presentation

Do you want to serve a salad for your holiday table? Then do not forget about the presentable appearance of the dish. This requires brightly colored products. If the dish includes tomatoes, then take not only red ones, but also yellow or pink ones. The same applies to peppers.

When the dish is placed in a salad bowl, sprinkle herbs or hard cheese on top. These ingredients will not only decorate the salad, but also emphasize the exquisite, original taste. You can make some chocolate sauce and put a few drops around the edges of the plate.

Try preparing a variety of salads. Experiment and delight your guests, friends and family. They will appreciate your culinary skills.