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Pan-fried Chickpea Salad Recipe
Photo: Anna Pelzer

Pan-fried Chickpea Salad Recipe

11 ingredients Serves 4 as a side. openrecipes
Pan-fried Chickpea Salad Recipe

A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.

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Estimated Nutrition (whole recipe, rough)

815
Calories
30g
Protein
56g
Fat
56g
Carbs

Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 12 portions →
Ingredient Portion assumed kcal
Coconut 1/2 cup shredded (40g) 283
Chickpea 1/2 cup canned (120g) drained 134
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Yogurt 170g plain Greek 100
Onion 1 medium (110g) 44
Lemon juice of 1 lemon (48ml) 12
Turmeric 1 tsp ground (3g) 9
Clove 1 tsp ground (2g) 7
Garlic 1 clove (3g) 4
Cilantro 1 tbsp chopped fresh (1g) 1
Salt 1 tsp (6g) 0
Bean not in our table 0
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 tablespoon clarified butter, olive oil, or coconut oil
  • 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
  • 1 cup of chopped leeks
  • 1 medium clove of garlic, minced
  • zest of one lemon
  • 1/3 cup plain yogurt (I typically use low-fat Greek)
  • 1 1/2 teaspoons Indian-style curry powder (or to taste)
  • scant 1/4 teaspoon fine grain sea salt
  • 1 or 2 tablespoons warm water
  • 1/2 cup of loosely packed fresh cilantro, chopped
  • 1/2 cup red onion or red spring onions, chopped

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By 101cookbooks · Recipe sourced from openrecipes

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