Best 4 Lemony Chickpeas Recipes

LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA

Steps:

• Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
• Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
• Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.

LEMONY CHICKPEAS

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

LEMONY SALMON AND SPICED CHICKPEAS

Steps:

• Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
• Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
• Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
• Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

LEMONY FUSILLI WITH CHICKPEAS, RAISINS AND SPINACH

Steps:

• 1. Cook pasta 2. While pasta cooks, grate and squeeze juice from lemon to measure 4 teaspoons rind and 1/4 c. juice. Combine rind, juice, olive oil, and next three ingredients in a large bowl, stirring with a whisk. Add raisins, chickpeas, and spinach and toss well. 3. Drain pasta and immediately add to spinach mixture tossing until the spinach wilts. Sprinkle with fontina cheese and serve immediately.