A couple tips when making these crispy chickpeas are to toss them in the Greek spice blend after they are finished cooking so the spices don’t burn and let them cool completely before adding them to the salad so they remain crispy. The longer the chickpeas are in the salad the less crisp they will be so I recommend adding them just before serving. The red wine vinaigrette for the salad makes enough so that you should have leftovers, but if you like a heavily dressed salad feel free to use it all. This salad makes a great side dish or vegetarian main dish and can easily be doubled to serve a crowd. Just be sure to make a double batch of the crispy chickpeas because it’s likely you’ll eat half of them before they make it onto the salad. Enjoy!
INGREDIENTS
Crispy Chickpeas
15 ounce can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt
Greek Tomato Cucumber Salad
1 English cucumber, seeds scraped out and chopped
1/2 pint cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup flat leaf parsley leaves, chopped
2 ounces crumbled feta cheese
8 kalamata olives, sliced
Red Wine Vinaigrette
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
2 teaspoons dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Get Ingredients Powered by Chicory
INSTRUCTIONS
Crispy Chickpeas
Drain and rinse the chickpeas, then pat dry with a towel.
Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl and toss together with the spices.
Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette
In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
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.
Serve immediately.
source:reciperunner
0 Response to "GREEK TOMATO CUCUMBER SALAD WITH CRISPY CHICKPEAS"
Posting Komentar