Monday, November 7, 2011

Chickpeas Feta Salad and Tahina

This month my Secret Recipe Club assignment was a perfect match for my first attempts at home made pitas: Katherine Martinelli’s blog has lots of great Middle Eastern recipes (among other things), so I made two great dishes instead of one :-)

This recipe is featured on RecipeNewZ

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Source: Katherine Martinelli blog

GARLICKY ROASTED CHICKPEAS WITH FETA AND MINT
Taste 4 (out of 5)
Difficulty 2 (out of 5)

Ingredients
• 1 15-oz can chickpeas (garbanzo beans), rinsed and drained (540 cal)
• 1 tbsp olive oil (120 cal)
• 3 cloves garlic, finely minced (15 cal)
• ¼ tsp red pepper flakes
• Salt
• Freshly ground pepper
• ¾ cup crumbled Feta (295 cal)
• ½ cup chopped fresh mint
• Lemon wedges
Total: 970 cal, 2 servings, 485 cal / serving

Directions
1. Preheat the oven to 375F/190C.
2. Mix together the olive oil, garlic, red pepper flakes, salt, and pepper.
3. Put chickpeas into baking dish and toss with olive oil mixture until the chickpeas are well coated with oil. Season with salt and pepper.
4. Put chickpeas in the oven and roast for 15 to 20 minutes, until chickpeas are slightly browned and barely beginning to crisp.
5. Remove from the oven and allow to cool slightly. Transfer to a serving dish and stir in the feta and mint. Season with additional salt and pepper as needed. Serve with lemon wedges.

Afterthoughts
• This is a very simple, filling and healthy dish, a great accompaniment to any Middle Eastern meal.
• If you don’t have fresh mint, use dried.

TAHINA DIP

Source: Katherine Martinelli blog

Taste 4 (out of 5)
Difficulty 1 (out of 5)

Ingredients
• ½ cup tahini (710 cal)
• 4 tbsp lemon juice (15 cal)
• 2 cloves garlic, minced (10 cal)
• ½ cup water
• ½ cup chopped parsley
• Salt
Total: ¾ cups, 735 cal

Directions
Mix all the ingredients in a food processor until smooth. Serve at room temperature.

Afterthoughts
Katherine’s original directions have more steps, but I combined them all. Check out her post if you don’t want your tahina to be all green :-)

18 comments:

Lesa @Edesia's Notebook said...

Looks yummy. Great choice!

Nutmeg Nanny said...

I love chickpeas and feta...I would love this!

Lisa~~ said...

Sounds delicious and a great SRC choice.

If you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.

Lisa~~
Cook Lisa Cook

Sara said...

What a delicious plate! Great choice for this month! :)

Judee @ Gluten Free A-Z said...

Green is fine with me. Looks really good. I like your presentation of the vegetables with the humus.

Katherine Martinelli said...

I am so glad that you liked both recipes!! Yours look just beautiful. I love the green tahina dip! I still have yet to make my own pita, need to get on that!

Dee at Deelicious Sweets said...

Great SRC choice! I would totally eat green tahina dip!

Nina said...

Thank you so much for stopping by on My Easy Cooking.com.

So glad you like the cookies, any milk chocolate will do just fine!

Asmita said...

I love the combination of chickpeas and feta which is often made at our house. So healthy!

Susie Bee on Maui said...

Nice pick(s) for SRC this month! Your photos make the food look so appetizing.

Eliotseats said...

I love all things hummusie and tahinaey! (New spellings but you get my drift!) Great SRC post.

Nami | Just One Cookbook said...

Ohhh nice! Katherine must be very proud to see 2 of her recipes and you made them so good! She makes lots of great dishes. I need to make Tahina Dip...looks yummy!

Delishhh said...

Awesome choice. Looks fabulous!

Hannah said...

Wow, love that green color! I've never made a tahini dip before, always opting instead to make hummus, but this sounds wonderful. I might even have everything on hand right now!

Julie M. said...

That sounds so incredibly delicious! I absolutely adore Greek flavors. :) Thank you so much for the kind words over at my blog; you made my week! I hope you have a wonderful Sunday.

Kelly Senyei said...

This is a combination of all of my favorite ingredients, so I cannot wait to try this recipe. Thanks so much for sharing and I'm so glad to have found your blog!

Heather Mulholland said...

For some very odd and strange reason I never thought about pairing chickpeas and feta together *facepalm* but it sounds absolutely delicious AND I have feta at home, score!

Thanks for your awesome comment on my blog :)

Melissa said...

lovely