Chickpea Archives - Toronto Guardian https://torontoguardian.com/tag/chickpea/ Toronto Guardian - Toronto News, Events, Arts & Culture. Thu, 15 May 2025 19:39:24 +0000 en-CA hourly 1 https://wordpress.org/?v=7.0.1 https://torontoguardian.com/wp-content/uploads/2015/10/cropped-TorontoGuardian_FaviconLogo512_C1V1-32x32.jpg Chickpea Archives - Toronto Guardian https://torontoguardian.com/tag/chickpea/ 32 32 Recipe for Lemon Pepper Chickpea Salad from Mazola https://torontoguardian.com/2025/05/toronto-recipe-lemon-pepper-chickpea-salad/ Sun, 18 May 2025 07:33:36 +0000 https://torontoguardian.com/?p=114641 Mazola shared with us this tasty recipe for Lemon Pepper Chickpea Salad, a refreshing side or light main. With crunchy [...]

The post Recipe for Lemon Pepper Chickpea Salad from Mazola appeared first on Toronto Guardian.

]]> Mazola shared with us this tasty recipe for Lemon Pepper Chickpea Salad, a refreshing side or light main. With crunchy veggies, bold citrus, and a kick of spice, it’s a flavour-packed dish that comes together easily and tastes even better after chilling. Perfect for potlucks, lunches, or make-ahead meals.

Recipe for Lemon Pepper Chickpea Salad

Lemon Pepper Chickpea Salad

Serving: 12 servings
Total Time: 1 hour 20 minutes

Ingredients:

  • 1 can (15 ounces) chickpeas or garbanzo beans, drained
  • 1 cup canned reduced-sodium black beans, rinsed and drained
  • 1/2 cup celery, diagonally cut in 1/4-inch slices
  • 1 cup red bell pepper, finely chopped
  • 1 cup green bell pepper, finely chopped
  • 1/2 cup red onion, finely chopped
  • 2 tablespoons cilantro
  • 2 teaspoons lemon pepper seasoning
  • 1/2 teaspoon garlic minced
  • 1/2 teaspoon ground cumin seed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons Mazola® Canola Olive Oil Blend

Directions:

  1. Combine beans, celery, peppers and red onion in a large serving bowl.
  2. Mix cilantro, lemon pepper seasoning, garlic, cumin, vinegar, lime juice and corn oil in a separate bowl. Pour over bean and pepper mixture; stir to thoroughly combine.
  3. Cover; chill a minimum of 1 hour to blend flavours.

 

The post Recipe for Lemon Pepper Chickpea Salad from Mazola appeared first on Toronto Guardian.

]]> Recipe for Harissa-Spiced Chickpea Salad from Chef’s Plate https://torontoguardian.com/2024/06/toronto-recipe-harissa-spiced-chickpea-salad/ Sun, 16 Jun 2024 07:33:55 +0000 https://torontoguardian.com/?p=108985 Dive into the vibrant flavours of North Africa with Chef’s Plate‘s spectacular Harissa-Spiced Chickpea Salad, balanced perfectly by a creamy [...]

The post Recipe for Harissa-Spiced Chickpea Salad from Chef’s Plate appeared first on Toronto Guardian.

]]> Dive into the vibrant flavours of North Africa with Chef’s Plate‘s spectacular Harissa-Spiced Chickpea Salad, balanced perfectly by a creamy mustard dressing and paired with the richness of hard-boiled eggs. This delightful dish is a burst of colour and taste, with protein-packed chickpeas and tender sweet potatoes spiced with a warm harissa blend, all nestled on a bed of fresh baby spinach. The salad is then adorned with juicy tomato pieces and luscious crumbles of feta cheese, creating a symphony of textures. The hard-boiled eggs add a comforting, homey touch, while the tangy white wine vinegar in the dressing cuts through the creaminess of the mayonnaise, ensuring each bite is as satisfying as it is healthy. Whether you’re seeking a light lunch or a substantial side, this Harissa-Spiced Chickpea Salad with its bold flavours and nourishing ingredients is an impeccable choice. Follow the simple steps below to craft this culinary masterpiece in your own kitchen.

Recipe for Harissa-Spiced Chickpea Salad

Harissa-Spiced Chickpea Salad with creamy mustard dressing & hard-boiled eggs

Ingredients:

  • 1 tin of chickpeas
  • 2 hard-boiled eggs
  • 2 sweet potato
  • 56g baby spinach
  • 2 tbsp mayonnaise
  • 1 tbsp whole-grain mustard
  • 1 tbsp harissa spice blend
  • 1 tbsp white wine vinegar
  • ¼ feta cheese, crumbled
  • 1 tsp garlic salt
  • 1 tomato

Directions:

1. Drain and rinse chickpeas, then pat dry with paper towels. Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add chickpeas, sweet potatoes, Harissa Spice Blend, 1/2 tsp garlic salt and 1 tbsp oil. Toss to coat. Roast on the middle rack of the oven for 18-20 min, tossing halfway through, until sweet potatoes are tender and chickpeas are lightly crisped.

2. Meanwhile, cut the tomato into 1/2-inch pieces. Season with salt and pepper (TIP: Do this directly on your cutting board.) Quarter eggs, then season with salt and pepper.

3. To a small bowl, add mayo, mustard, half the vinegar, 1/4 tsp, garlic salt, 1/2 tsp, sugar and 1 tbsp oil. Season with pepper, then whisk to combine.

4. Plate baby spinach with tomatoes, roasted sweet potatoes, chickpeas and eggs arranged on top. Sprinkle with feta. Drizzle dressing over everything.

 

The post Recipe for Harissa-Spiced Chickpea Salad from Chef’s Plate appeared first on Toronto Guardian.

]]>