Lisa O’Connell of Sauce Anna Lisa is here to offset the State Fair goodies with some fresh takes on chickpeas.
If you’re looking for a light idea for dinner after the fair, she has you covered -- featuring a fresh Mediterranean salad, complete with homemade dressing, which comes together in minutes.
A chocolate chickpea dip and it wouldn’t be the Fair if we didn’t add something fried so she has a spicy fried chickpea snack too.
Fresh chickpea salad
2 Cans Chickpeas, drained, rinsed
1 Medium cucumber, chopped
1 Bell pepper, chopped
1 Medium tomato, chopped
1 Small red onion, halved, sliced thin
½ Cup olives, drained
½ Cup Feta cheese
½ Cup chopped fresh parsley
Add all ingredients to a large bowl and set aside.
Lemon Herb Vinaigrette
½ Cup Olive oil
¼ Cup White vinegar
1Teaspoon honey
1Teaspoon fresh chopped oregano
Salt and pepper to taste
Add all ingredients to a small bowl and whisk well to combine. Season to taste with salt and pepper. Alternatively, toss all ingredients into a jar with a lid. Tighten lid and shake well until combined. Pour dressing over salad ingredients and toss to coat evenly. Top with crumbled feta cheese and serve with fresh pita or crusty bread.
*Store unused dressing in refrigerator for up to a week.
Crispy Fried Chickpeas
2 Cans Chickpeas, drained, rinsed and patted dry
2 Teaspoons smoked paprika
2 Teaspoons garlic powder
1 Teaspoon salt
1 Teaspoons cayenne pepper
1 Teaspoons pepper
Zest of lemon or lime to finish
Vegetable or other high heat oil for frying
Drain, rinse and pat chickpeas dry with a towel.
In a medium sauté pan, add oil to cover bottom. Working in batches, fry chickpeas until crisp and brown, about 5-7 minutes. Shake pan intermittently to cook on all sides. When chickpeas are done transfer to a paper towel.
Combine paprika, cayenne, garlic salt and pepper, set aside. Sprinkle seasoning over chickpeas and toss to coat evenly. Finish with zest of lime or lemon and more salt/spice if needed. Perfect as a snack or topping to a fresh salad. To store chickpeas, allow them to cool completely, then place them in an airtight container and store in refrigerator.
Chocolate Chickpea Dip
1 Can chickpeas, drained, rinsed
½ Cup Cocoa powder
3 Tablespoons honey, agave or maple syrup
1 Teaspoon vanilla
¼ Teaspoon salt
3-4 Tablespoons of water as needed
Add chickpeas, cocoa powder, honey, vanilla, salt and 2 Tablespoons of water to a food processor or blender, process for a few minutes, scraping down sides as needed. If consistency is too thick, add water a tablespoon at a time. Continue to process until smooth. Serve with fresh fruit, such as strawberries, apples or bananas. Also is delicious on pita, crackers or toast.