Chickpea fattoush recipe - How to make Chickpea fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try chickpea fattoush Recipe. Enjoy the Middle Cuisine and learn how to make an easy salad dish of Lebanese chickpea fattoush.

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.

2. Whisk together the lemon juice and oil in a jug.

3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.

4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes
 
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

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Lebanese Bread Salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lebanese Bread Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Bread Salad.

This salad recipe includes pita bread, cucumber, cherry tomatoes, scallions, fennel bulb, celery, fresh mint, fresh parsley, olive oil, lemon juice, and garlic.

Ingredients - Makes 4 to 6 servings

2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
½ bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Store-bought hummus (optional)

Preparation

Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.

Nutritional Information

Calories: 199 (51% from fat)
Fat: 11g (sat 2g)
Protein: 4mg
Carbohydrate: 22g
Fiber: 3g
Cholesterol: 0mg
Iron: 2mg
Sodium: 283mg
Calcium: 81mg

More middle Eastern Salad Recipes

Lebanese Fattoush Salad with Grilled Chicken
Lebanese Potato Salad Recipe 
Middle Eastern Bulgur-Spinach Salad 
Tahini & yogurt potato salad

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Tahini & yogurt potato salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Tahini & yogurt potato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tahini & yogurt potato salad.

Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint

Method

Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.

Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.

Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately. 

Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.

Source
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer 

More Middle Eastern Salad Recipes

Eggplant, pistachio & tomato salad
Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese fruit salad
Lebanese Potato Salad 

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Fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Fattoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fattoush.

Kumatoes add a delicious sweetness to this colourful Lebanese-style salad.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

4 pieces wholemeal Lebanese bread
Olive oil spray
2 tsp sumac
4 kumatoes, thinly sliced
3 Lebanese cucumbers, peeled, halved lengthways, thinly sliced diagonally
1 large red capsicum, deseeded, coarsely chopped
1 cup fresh continental parsley leaves
2/3 cup torn fresh mint leaves
Sumac, extra, to serve

Dressing
2 tbs olive oil
2 tbs fresh lemon juice
1 garlic clove, crushed

Method

1. Preheat oven to 200°C. Place the bread, in a single layer, on 2 large baking trays. Spray with olive oil spray and sprinkle with the sumac. Bake in oven for 8 minutes or until golden and crisp. Set aside to cool slightly. Break into large pieces.

2. To make the dressing, whisk together the oil, lemon juice and garlic in a small bowl.

3. Combine the kumato, cucumber, capsicum, parsley, mint and bread in a large bowl. Season with salt and pepper. Add the dressing and gently toss until just combined. Sprinkle with extra sumac and serve immediately.

Source
Good Taste - March 2007, Page 120
Recipe by Gemma Purcell

Lebanese Fattoush Salad with Grilled Chicken Recipe - Moroccan lamb steaks with fattoush recipe - Lamb cutlets with fattoush

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Lentil & tomato salad with garlic lebanese bread recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lentil & tomato salad with garlic Lebanese bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lentil & tomato salad with garlic Lebanese bread.

Cooking Time 20 minutes

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.

2. Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.

3. Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.

4. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.

5. Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto

Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe - Kushari Recipe - Lemony rice & peas recipe

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Lebanese Potato Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Lebanese Potato Salad Recipe. Enjoy Tasty Middle Eastern Food and learn how to make Lebanese Potato Salad. Wonderful Middle Eastern Christmas Salad dish.

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.
 

Ingredients

2 pounds russet potatoes (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Directions

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Recipe Nutrition
Per serving: 143 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

recipe source
eatingwell

Lebanese Fattoush Salad with Grilled Chicken - Middle Eastern Bulgur-Spinach Salad - Tomato, baby spinach and chickpea salad

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Middle Eastern Chickpea Platter

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Chickpea Platter recipe. Enjoy Tasty Middle Eastern dishes and learn how to Middle Eastern Chickpea Platter. 

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

recipe source
eatingwell

Chickpea & olive dip - Tomato, baby spinach and chickpea salad - Middle Eastern Chickpea & Rice Stew

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Middle Eastern Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

recipe source BHG.com

Hummus Salad Plate Recipe - Oregano & paprika lamb kebabs with Greek salad Recipe - Middle Eastern Eggplant Salad Recipe

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Fattoush Recipe - How to Make Fattoush

You are invited to try the best Lebanese Fattoush recipe. Learn how to make Fattoush. It's made from toasted or fried pieces of pita bread and other vegetables.

Ingredients (serves 6)
2 cups olive oil
2 pieces Lebanese bread, each cut into 4 pieces
500g cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, deseeded, chopped
1 red capsicum, chopped
3 small radish, trimmed, thinly sliced
4 green onions, chopped
1 cup flat-leaf parsley leaves, coarsely chopped
1/2 cup mint leaves, coarsely chopped
1 tablespoon sumac (see note)

Dressing
1/4 cup olive oil
1/2 cup lemon juice
2 teaspoons sumac

Method
Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.

Heat oil in a saucepan over medium heat. Cook bread, in 4 batches, turning, for 1 to 2 minutes or until crisp and golden. Transfer to a wire rack to drain. 3 Place tomatoes, cucumbers, capiscum, radish, onions, parsley and mint in a large bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve.

Notes & tips
Sumac is a cherry-red spice that's dried and ground and has a slightly sour, lime-like taste. You can find it in the spices aisle of your supermarket.

Source
Super Food Ideas - November 2006, Page 52
Recipe by Abi Ulgiati

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Tabbouleh Recipe - How to make Tabbouleh

Learn how to make best Lebanese tabbouleh. You are invited to try a delicious & easy tabbouleh recipe.

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

yield: Makes 4 to 6 side-dish servings

Active time: 40 minutes
Total time: 40 minutes

Ingredients
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Method
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

* These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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