Chickpea Salad

Chickpea Salad
Photo by Quentin Bacon

Ingredients

  • ½ cup chicken stock
  • 8 cups watercress, washed and dried
  • 1 small red onion, thinly sliced (1 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 pound carrots, peeled and sliced into 1/4-inch rounds
  • + 11 more ingredients
    • 1 teaspoon paprika
    • 1 tablespoon lemon juice
    • 1 small red onion, thinly sliced (1 cup)
    • 2 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 1 pound carrots, peeled and sliced into 1/4-inch rounds
    • 1 15-ounce can chickpeas, drained and rinsed
    • 8 cups watercress, washed and dried
    • ½ cup chicken stock
    • 1 15-ounce can chickpeas, drained and rinsed
    • 2 teaspoons ground cumin

In a large sauté pan, heat 1 tablespoon of the oil. Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes. Add the chickpeas, cumin, and paprika and cook over medium heat...

View full recipe at My Recipes

Comments

Variations on Chickpea Salad

  • Chickpea Salad
    • 1/2 cup kalamata or ripe olives, pitted and chopped
    • 3 tablespoons olive oil
    • 2 (15-ounce) cans chickpeas, rinsed and drained
    • +6 other ingredients


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