英国威廉希尔

鹰嘴豆沙拉,烤红辣椒

我知道,鹰嘴豆沙拉?太令人失望了,对不对?嗯,我能说什么,只是根本没有办法追与浓郁的太妃糖位饼干在一个cookie是在中间纯布朗尼迷死人,充满光泽作响盖bitterish核桃...

I’m sorry. I just had to get one more. I can stop anytime. (Also, we’ll be out soon, anyway.)

roasted red peppers

但是,仍必须在我们的心中和齿槽的鹰嘴豆沙拉的地方,免得我想大约是必须来和我们步行了当亚历克斯再也滚我失望提取我的起重机上晚间新闻联播故事楼梯。而这一次,然而,从另一个德博拉伟大的发现麦迪逊没有什么不好的地方开始:鲜烤辣椒切丝,刺山柑,有点薄荷和一点大蒜,这只是另一个saladin aspreadthat has turned out to be one of my favorite thrown-together dinner parties in ages. Almost everything made in advance, I actually got to (get this) sit down and hang out with my friends! Revolutionary, I tell you.

鹰嘴豆

Chickpeas, previously:小麦片与鹰嘴豆,烤红辣椒和孜然五香酱沙拉Couscous and Feta-Stuffed PeppersPaula Wolfert’s Hummus意大利面(Fideos)香肠和杏仁

一年前:布鲁塞尔豆芽和栗子的棕色牛油
Two years ago:番茄和香肠饭

鹰嘴豆沙拉酸豆和烤红辣椒
改编自素Cooking for Everyone

现在,我知道不是每个人都有时间去泡自己的鹰嘴豆,我知道有罐装的那些是不是在所有的坏。但。我认为,在鹰嘴豆几乎比任何东西来干燥,当他们已经煮熟的新鲜的方式,它没有时,他们已经在为他们的年龄罐头液体的味道持久性有机污染物。买一磅包,你将有很多遗留做出漂亮批次的豆沙

2 large red peppers, roasted and skinned (在这里大的方向,if you’re new to this)
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4杯香菜,切碎
切碎的薄荷2汤匙
刺山柑3汤匙,漂洗
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4茶匙盐的
2瓣大蒜,切碎
4汤匙特级初榨橄榄油

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

这是平日的午餐一个伟大的化妆提前菜。这也将是一堆撕裂生菜,用烤皮塔楔子担任精彩。

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77 comments on鹰嘴豆沙拉,烤红辣椒

  1. yjfromphilly

    Oh my. Something that can *almost be made out of the cupboard. And a nice recovery from sugar shock.

    Oh, and a good percentage of my law school reads you, so hello!

  2. Susan

    This is a great looking salad. I love chickpeas. Thanks for the review of dry vs canned beans as well. I never thought to look for dried ones before. How hard can it be to soak your own?

  3. as always the photographs are gorgeous. i love chickpeas too – in india we use the dry beans/ soak them overnight method, but we make it far spicier and cooked to death. love the freshness of this salad.

  4. no such thing as a ‘letdown’ with this…for some reason (I don’t know what) I think most people like chick peas (garbanzos/cece beans) and these are so colorful plus they have the flavor of those freshly roasted peppers and the fresh herbs.

  5. 凯特

    Great photo of great colors on this salad.
    Just took the food survey for the Yaler.
    真是一个伟大的经济的方式带来的低豆到新的高度。
    谢谢!

  6. I’ve never soaked my own beans. For some reason I’m intimidated. I know, right? Who’s intimidated by beans? This guy. Well, this girl. But whatever. I’ll have to try them out. And I’m the president of Roasted Red Peppers Are Amazing Club, so that addition is super easy. Beautiful photos and actually a nice digression from the butter and sugar of late. Not that I’m complaining. I’m SO not. It’s just that none of my pants are fitting. Unfortunate.

  7. 德布,
    塞西是最棒的!
    我让迈克尔Chiarello塞西和芹菜沙拉w/ herbs in the summer as part of my antipasto spread.
    这一周,我烤鹰嘴豆(CECI)与彼得在Kalofagas希腊博客食谱西红柿和onioins。很奇怪烤它们,但它出来优秀的!
    你的沙拉看起来很清爽!谁不爱豆沙??????
    斯泰西小吃

  8. 我同意,烹调自己的鹰嘴豆是要走的路,但它通常不是我要走的路。此外焙烧自己的辣椒是非常优选。在罐子里的人有一个奇怪的熟食柜台的味道给他们。

    豆色拉是我最喜欢的 - 如果只有几个其他家庭成员会在他们沉醉。

  9. 维多利亚

    Oh perfect! I just bought capers, and I have a red pepper in the fridge. And a lemon! It’s like you went through my fridge! (I know, most people have all of these things normally, but I’m in college. Gotta cut me some slack.)
    I think I’ll substitute parsley for the mint, because I have that as well. Nom nom nom. I’ll get those chickpeas a-soakin’.

  10. 维多利亚

    Well, the chickpea quick soak resulted in disaster (I thought the beeper was my roommate using the microwave…), so I’m going to use the half can of kidney beans in my fridge after all. Sigh.

  11. 我想你应该张贴警告你把这样的照片前......我几乎短路我的键盘使用了口水!

    I love salads like this…if only my family loved them as much! I only make them for myself very rarely and run to the local Lebanese market the rest of the time. I may just try this one, though!

  12. Connie

    好的,我一直在reading your blog for a long time but have never posted before. This looks amazing. I’ve been buying sundry beans from Rancho Gordo in Napa Valley for some time now and just received my latest batch, complete with 2 pounds of garbanzos! I’ve never cooked dried chickpeas before though. How long do they need to soak? And cook? I loaned my sister my copy of Deb Madison’s book so I can’t reference it. Thanks :) I love your blog!

  13. JW

    OK,所以这无关,与这个职位,但我要你知道,由于你的婚礼蛋糕,相关的帖子,我也已经征服了瑞士奶油!我已经使用从烘焙的威廉姆斯 - 索诺玛的精华配方,才发现,经过努力两天,整个事情崩溃了。(从我所知道的,食谱是瑞士和德国的奶油的奇组合,所以我觉得它从一开始就注定要失败。)气馁,我转过身来,谷歌和这里找到我的路。与你的讯息武装,我再次尝试幸灾乐祸!谢谢!(爱博客!)

  14. 我知道我应该是浸泡我自己豆,那些伤感的肿块罐是不是所有的激励。我认为鹰嘴豆一朝一夕可以浸泡?这将使整个过程显得不那么繁重。

    Pretty salad, by the way!

  15. SUZANNE

    如何打印这些精彩的食谱无照片。英国威廉希尔我试图亮点,复制,粘贴和打印,但不会去THRU。救命??任何人 ????SUZANNE

  16. cs

    我刚开始浸泡,最后我的牧场戈多别致豌豆这一点。我敢打赌,这将展示他们最好的!将发布结果:-)。谢谢。

  17. 现在我们正在掀起这件事在我们的厨房......它会与一些葡萄酒,奶酪和面包今晚大配对。我们有美丽的天气在这里卡梅尔的幸运日,花了大部分的下午在海滩上。这是帽子摘下华丽的一天完美的一餐。谢谢!

  18. 泰特

    I :heart: Chickpeas…. right out of the can, in Hummus, little salted and limed, in a chili or soup – anyway.

    谢谢谢谢再美味的方式来享受美好的这些美味的点点滴滴!

  19. 杰夫Winett

    烹饪网站,是一个丰富的信息,配方,技术等众多知名网站都在我的“最爱”。英国威廉希尔我已经并将继续看望他们。话虽这么说,我很尴尬的新作“博客”的网站。让我告诉你 - 当你可以用一个特殊的“博客”的氛围共鸣,所有的bedazzling的“公司”的网站成为日常的灵感毫无意义。英国威廉希尔重拳出击厨房感觉这么个人,以及所有我能说的是:“亲爱的,我回来了”。昨天晚上,我在训练营杰夫和欧文计划周日晚餐。我看到了鹰嘴豆沙拉,烤红辣椒配方。我甚至决定从干燥状态下煮鹰嘴豆,与开罐头(谢谢你,DEB)。什么FABU第一场今晚的晚餐了!德布,你做做得很好分享这一个。 ” We loved it”, is an understatement. In between mouthfuls of this salad, I get on the phone to call our best friend Denise—-Owen HATES when I do stuff like that while were eating dinner. I tell Denise that we need to connect tomorrow so she and her husband Alan can have the remaining half of what I made today. Now they can go nuts over this recipe too. To cook and not share—God that sounds so sad. Same goes for recipes—sharing ROCKS. Thanks Deb.

    Cheers,
    杰夫Winett

  20. 在这里,在出户,我们只使用干鹰嘴豆。事实上,它并不需要太多的时间来得到它煮熟。我把它浸泡在我的睡眠和博伊/煨他们当我下班回家的第二天。这两种行为都在发生,而我拿其他的事情照顾。这是没有太大的麻烦,在所有:)

  21. 嗨黛比,只是想告诉你,我有在锅里我第一次浸泡鹰嘴豆,现在我只尝了一口 - WOW,是你的权利!我丈夫和我喜欢鹰嘴豆,但我们不知道他们是真的这个好!谢谢你的提示,我会作出这种沙拉很快呢!(刚才的太妃糖饼干,昨天也一样,YUM!)喜欢你的网站!

  22. 辛迪

    这看起来超好。我喜欢mint-红辣椒 - 跳跃组合。
    我很好奇 - 究竟是什么你的蔓延整个菜单吗?此沙拉,短肋,洋葱馅饼。。。。?

  23. 永远不要对鹰嘴豆道歉!他们是我最喜欢的豆科植物 - 我随便吃鹰嘴豆(以这种或那种形式),每周6天。而我使用的字面字面的意思是,不只是重视。爱他们。

  24. 嗯,这是明天的午餐整理出来!我对鹰嘴豆共吸盘,即使我是不是已经通过其色变诱惑,沙拉的光辉色彩就会敲定。

    我不知道如果一堆幼儿会吃这或只是把他们的集体鼻子。这值得一试 :)

  25. Erin

    I love this salad–it’s become a staple for lunch, and even my husband who doesn’t really care for anything deemed healthy loves it. My favorite part of it is that I can throw in whatever I have sitting around in the fridge–leftover calamatas from greek salad, whatever fresh herbs are laying about, red onion that needs to be used, etc. Thanks Deb!

  26. 雷切尔

    Thank you so much! As a passionate (albiet amateur) cook who’s just been diagnosed with coeliacs disease, I’ve been feeling rather down in the dumps recently. I came across your website by chance and have realised that with a little adapting, I can make most of your recipies – and some need no altering at all! I have the chickpeas for this salad soaking right now – for the first time in months, I’m looking forward to lunch tomorrow after 6 weeks of tuna salads! I’ll definitely be trying more of your recipies, thank you for cheering me up!

  27. 你曾经去过Sahadi在布鲁克林?我认为他们有最好的品尝鹰嘴豆罐头永远!我喜欢鹰嘴豆...这个菜谱看上去很惊人的。我肯定会去尝试。

  28. 詹妮弗

    I made this salad for Father’s Day and it was a hit! It was absolutely delicious. Thanks for posting this one. It’s a keeper.

  29. Eliina

    这是美妙的!我喜欢的薄荷和烤红辣椒之间的相互作用。我想,下次我会加倍的食谱,因为我敢肯定,这是更好的第二天(我们吃这一切在一个昨晚坐)。

  30. 贝丝

    我只是做了这是第一次和男孩是好!我让它坐我推荐了几个小时。我加了一点红色的葱,因为颜色是不可抗拒的。
    它是如此的使用干鹰嘴豆值得!

  31. 首先,我不得不说,这张照片是惊人的诱惑(我们正在谈论chikpeas !!)这一周,我已经试过这个食谱和我的全家爱上。口味的完美结合。爱加烤辣椒,绝对增加了一个转折这个食谱。谢谢!

  32. Katherine

    Yumm!我舀到这一个全麦的皮塔口袋深绿色莴苣屈指可数。唯一缺少的是一个羊撒!谢谢你的食谱!

  33. Traci

    我改变了这一点 - 制作鹰嘴豆的1杯和2杯蒸粗麦粉。美味的!!完美的平日午餐。

  34. This looks good. I was thinking of a quick meal when I don’t have the time to cook the chick peas, as I have some canned chick peas.

    我可能会放一些香菜切碎的洋葱,而不是薄荷的,因为我不是什么,但薄荷的忠实粉丝。

  35. 安娜

    哦,我...我只是在写我的论文提出这个我消夜!这是一个完美的主意!快捷方便!我有点皮塔饼有它,我要去明天饭去尝试吃午饭。谢谢!

  36. EastWestCoast

    This is great for Recovery after vacation!

    Didn’t have any mint but it didn’t seem anything was missing. Upped the garlic and sprinkled a little red chili pepper over it. That seemed to do the banish the bland trick. I bet marinated artichoke hearts might be a nice addition.

  37. SarahBC

    在对蒙台梭利野餐的重大着急,我用罐头鹰嘴豆和从熟食店的烤红辣椒,这是真棒。小高价......但是,这就是我得到不打算!谢谢!

  38. minik

    这是我做了这是第二次。我增加了一倍,因为我把它在山上烧烤起来喂人群。它将远足,漫长的一天后,非常赞赏。我第一次做,这是野餐的大海和我的一个veganese(日冰)的朋友。我喜欢的食物是如何带来了回忆...
    我加入我用研钵和研杵粉碎一些烤孜然。我用莳萝和欧芹的结合,为薄荷。这是一个伟大的化妆提前一块!谢谢德布。

  39. 尘土飞扬

    Cannot find a way to send an Email.

    我是个老人做饭之一。有时[小]慢炖锅烧锅用18-24小时,煮的时间可以让美妙的食物。
    通常它是我的微波炉。两个大1100个的微波炉。
    Backed up with an Induction countertop unit & cast-iron pots and pans.
    Rarely crank up the ovens. The cooktop is last-gasp if it comes to that.

    纸盘子和碗都在微波很大。煮一个;分熟食成多个纸碗自制“电视晚餐”溜进邮编锁的冰箱。
    或使在同一时间单个一纸碗吃饭。如果有更多需要养活的可能做几。
    Microwave ovens and paper plates are super-quick prep/cooking and instant clean-up.
    需要更适合的食谱。英国威廉希尔

    MATZO饼干点心及meals-扩大你的巧克力饼干:Manischewitz使得普通MATZO饼干。Streight的使得“微咸” MATZO饼干。不要在我的犹太超市。这是在沃尔玛。????

    我用微咸饼干MATZO作为碱换鹰嘴豆泥或无脂豆泥层;鳄梨;沙拉[骰子番茄,洋葱骰子,菠菜叶,切片黑橄榄;在上面撒上沙拉。所有这一切,或选择与选择。我毫不犹豫地将它命名。“以色列Tex-墨西哥”想到什么?:-) [我的DNA的12%是古代以色列犹太。]

    “Grilled Cheese”: Matzo cracker covered with shredded cheese of choice. On a (paper ?) plate. Microwave (double click the 4) 44 seconds. Yellow or Dijon mustard? The cracker will be elevated on the rim of the plate and will sag in the center. Keeps spill/melt on the cracker (mostly).

    MATZO饼干微波pizza-我用一个小砧板饼干下用纸巾一对夫妇层,保持砧板干净。比萨酱裂解装置,然后马苏里拉,牛至口味,配料(我用的辣)(?);核弹40秒至1分钟。一个饼干约等于2片披萨店馅饼。通过实践,从“让我们试着比萨”,在开始吃在3或4分钟。

    轻度盐渍饼干MATZO是[充分]可食用的和被填充。[光小吃:一个微咸饼干MATZO和巧克力乳“混合饮料”的玻璃是半巧克力牛奶&半部2%奶白色。没有强大的巧克力味道,但更丰富,因为在白色牛奶乳脂的。作为一个基础MATZO饼干很好地工作。分解成小块,用银器或手指食品轻咬小心周围的边缘。:-)

  40. 艾米莉

    This is one of my go-tos but I think it’s best with a nice savory-salty punch. I’ve done it with feta cheese and with kalamata olives and it’s soooo yummy with either addition.

  41. smittycdm

    这顿饭真够意思,因为我的妈妈会说。如果您的辣椒是小方,恕我直言,我想补充一个额外的两个。还有一两件事,我用牧场戈多豆类和他们没有像其他干豆类(新干燥?听起来像一个矛盾的说法,但它是真实的)。无论如何,它把那些豆子很长的时间做饭,确定确定,即将结束的故事。
    我直到完成约1/2烹饪2/3后愣着豆。你猜怎么了?没问题,我的理论,不入虎穴焉得虎子(我假设德布测试她的食谱以同样的方式;-)然后我把冰冻的豆在我的超级大乐克勒塞烘烤/烹饪锅,加水至豆的水平,焖英国威廉希尔轻轻的。我承认花了差不多2个小时,但他们拒绝了精美。而已。

  42. smittycdm

    Forgot to mention. I drained the partially cooked beans before freezing. Also rubbed them a bit in a cotton dish towel to remove the excess moisture. It also removed some skins, which I learned about in later Recipes. Thanks, this is a great recipe & I know Deb says ‘Serve Immediately’, it was excellent today for lunch!

  43. 凯拉

    我很震惊,当我在这里发现了这个配方。这是我最喜欢的沙拉,我买我的健身房咖啡厅,我已吃了多年!我跟着配方的T和它是一样的沙拉。我用罐装鹰嘴豆,但这次会尝试下一次做饭我自己的豆子。罐装鹰嘴豆是在硬盘一侧一点我的口味。我仍然无法相信我刚才发现这个配方。

  44. C

    This is a winner. I didn’t have parsley, but it was good without it. (Full disclosure, I also used extra garlic).

  45. Francesca Di poppa

    使这个昨天,香菜,而不是薄荷,并添加了一些切碎的卡拉马塔橄榄的羊奶酪1盎司,以及额外的咬了一下卡宴。美味的。我会享受今天的剩菜。

  46. Stacey B

    How is that this recipe was published 9 years ago and I just found it yesterday?! I stumbled upon it after your ‘how to make a pot of chickpeas’ post went up – also a great find. I made this recipe today, forgot to buy mint ( which is apparently fine because….)and this is officially my new favorite salad! I tend to just throw this type of stuff on greens and call it a green salad as well (maybe some raw cherry tomatoes on it too because i have them?) – I’m sure it will be amazing! I also learned how to roast red peppers on your site today….honestly, <3 you right now.

  47. 戴安娜·赖特

    Absolutely delicious! Also fast, & inexpensive. I’ve made it three times in the past week [I live alone, so no one cares].