chickpea salad Archives - Good Food St. Louis

Don’t Go ‘Way

When I start talking about chickpeas all you carnivores get bleary-eyed and begin switching channels on me. But wait a minute. Take a second look.

The more I read about garbanzo beans, a.k.a. chickpeas, the greater appreciation I have for the nutty, little nuggets. People have been eating this protein-packed, fiber-filled legumes for more than 5000 years.

Now we know why. Studies show they regulate fat and blood sugar levels, lower risk of colon cancer, and boost antioxidants. They’re also a good source of iron.

Unsung Heroes

All this protection comes with eating just 1/3 cup per day. As a bonus, those in the study consumed less food overall and fewer processed foods when they ate garbanzo beans. Hmm. . . I sense a new diet fad in the making.

I know what you’re thinking: garbanzos can be bland and about as tasteless as cold porridge. I serve them as hummus, in soups or mixed into a salad for more appeal. But unlike tofu, chickpeas often rebel at taking on the flavors around them.

Chickpeas and Farfalle

So Try This

Now America’s Test Kitchen has come up with a simple way to make your garbanzos more palatable. Before adding them to a dish or salad, heat the beans. The dressing can more easily penetrate the seed coat and cling to the chickpea. It’s worth a try.

After you’ve warmed your chickpeas, (90 seconds in the microwave with a little water added), take a look at the 29 mouthwatering recipes collected at HuffPo. Even the most ardent carnivore will find these hard to resist.

Chickpea Patty with Cucumber-Yogurt Sauce

Like the prom queen, these roasted chickpeas are always the life of the party. These golden nuggets of goodness are crunchy and ready to serve. Use as a snack or an addition to salads, soups, pastas, or vegetable bowls.

Austin’s homemade hummus

Canned or Cooked?

Canned garbanzos work fine in most dishes. But it’s easy to cook your own on the stovetop by adding 3 cups of water, or broth, to a pot for each cup of dried beans. The liquid should be one or two inches above the top of the legumes. Bring to a boil, reduce heat and simmer with pot partially covered for about 1 to 1 ½ hours.

If foam develops skim off; if beans need more cooking, add a bit more water and continue to cook until soft. Use in your favorite recipe or try one of those featured in this post.

Flavorful produce is beginning to show up in markets and groceries. And it’s time to turn all that freshness into a weekend barbecue, that includes a colorful array of salads.

Kitchen Independence

The Fourth of July is the perfect holiday—though dogs and small children may find the noise unnerving. The Independence Day requires no gifts, cards, or special decorations—maybe a flag on the porch. The weather is usually decent, and the celebration comes with big sales and lots of food. What more could you ask?

The trick is to lessen the amount of labor in the kitchen. Here’s a few recipes that get me through the summer. Most are old favorites, tried and true. A few of these salads will feed a small army or, at least, fill a large mixing bowl.

Mostaccioli Pasta Salad

I included the recipe in my cookbook, Christmas at the Mansion, because its wonderful colors and light, tangy dressing make it suitable all year round.

This Mostaccioli Salad is one of my favorite noodle salads. It’s great when you have extra garden cucumbers on hand. The recipe was given to me by a dear friend, who attended a cooking class years ago. Refrigerate any leftovers, ’cause it just gets better every day. HIghly addictive!!

Coleslaw

Over the years, I’ve made a slew of slaws, but I’ve finally settled on this one.

Coleslaw and barbecue are old friends on the picnic circuit. I lean towards a cabbage-carrot-green pepper combo with a vinaigrette topping rather than the heavier mayo-dressed version.

Strawberry Salad with Jalapeno Dressing

When the strawberries are ripe, fresh, and sweet, that’s the time to make this stunning Strawberry Salad.

Tuna Noodle Salad

Warning: This is a dish that you’ll dip into every time you open the refrigerator door.

Years ago my friend, Ethel, and I attended a wedding reception, where this Tuna Noodle Salad was served. We loved the hearty mixture of noodles, veggies, tuna and cheese and asked for the recipe. After that, we made it many times, always referring to the dish as John’s Wedding Salad.

The marriage didn’t last, but the salad has been a keeper. It’s a flexible salad, that you can add more or less of the ingredients as you prefer.

Tomato (or Watermelon) Caprese

Nothing is more disheartening to the fastidious grill master than standing over a hot fire all afternoon and then having his wife, or neighbor, appear with a colorful Caprese Salad that steals the show.

Lisa, my daughter-in-law, often creates a whimsical Tomato Caprese using heirloom tomatoes and basil from her herb garden. Drizzle with balsamic vinegar and the platter is ready to serve.

This has got to be the easiest, prettiest, and most beloved of the seasonal salads. The dish is on many restaurant menu throughout the year, but it’s especially good during the summer months.

Start with some wonderful garden fresh tomatoes—any color or shape. Then turn the whole thing over to the kids or the guys—as I often do—to design a pretty platter with the slices of tomato, buffalo mozzarella cheese, and fresh basil leaves. They’ll surprise you at how seriously they take the task.

Russ and Deb put me on to this one. While waiting for those homegrown tomatoes to ripen, try this delish Watermelon Caprese.

Avocado Corn Salad

Russ makes this yummy Tomato Corn Salad every chance he gets. When fresh corn is available, that’s the best time.

Tortellini Salad

I prefer making this pasta salad with dry, packaged tortellini rather than the frozen. The size is better for a salad.

I include this Tortellini Salad every year in our Thanksgiving buffet at the farm. One year I left it out and my niece fussed at me about the omission. You’d thought I’d forgotten the mashed potatoes, for heaven’s sake!

The following year I misplaced the recipe and subbed a different one. She noticed. By the next Thanksgiving, I’d found the recipe! Ahh. . . at last, a happy family gathering. 😉 I now like the pasta/veggie salad so well, I serve it all year round.

Chickpea Edamame Salad

This make-ahead Chickpea Edamame Salad is a healthy, hearty addition to any summer gathering.

Oh, so much goodness in one bowl: corn, green onions, edamame, garbanzo beans, red peppers, and plum tomatoes all lightly marinating in a dressing of lime juice, olive oil, honey, and cumin.