Chickpeas Bean Salad

Recipe ID: EGR1.1

Measure: 1X

Active Cook Time: 30 min(s) or less [excluding prep and oven time]

Yield: 6 moderate serving(s)

Dish Type: Soups & Salads

Method: Cook Top

Ingredients:

• Make Sauteed Vegetables:
• 4 - 6 tbsp olive oil
• 1 red bell pepper (diced)
• 1/2 lb diced hashbrowns (defrost frozen hashbrowns)
• 1/2 tbsp Pear Foods Baharat Blend
• 1/2 tsp smoked paprika
• 1 15-oz can chick peas (drained and washed)
• 1 15-oz can red kidney beans (drained and washed)
• 1/4 tsp salt (add to taste)
• Make Chickpeas Bean Salad:
• Sauteed Vegetables
• 1/2 red onion (diced)
• 2 c cherry tomatoes (halved)
• 8 oz mini mozzarella balls (cut to bite size pieces)
• 1/3 c parmesan (grated cheese)
• 2 tbsp basil leaves
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1/8 tsp ground black pepper (add to taste)
• 1/4 tsp salt (add to taste)

Directions:

1. To a chef's pan on medium heat, add olive oil. When the oil shimmers add the red bell pepper and sauté for a minute. Follow by adding defrosted diced hashbrowns to the pan and sauté for 3 - 4 minutes until the hashbrowns are lightly roasted and cooked.
2. Turn the heat to low. Make a well and add the Pear Foods Baharat Blend and smoked paprika and toast the spices for 30 to 45 seconds until a nice aroma emanates from the spice blends. Add the chick peas and red kidney beans and salt and mix well and cook for 2 minutes until the spice blends coat all the vegetables well.
3. To Make the Chickpeas Bean Salad add the sauteed vegetables to a large mixing bowl, followed by red onions, cherry tomatoes, mozzarella balls, grated parmesan, basil leaves, olive oil, lemon, ground black pepper and salt. Mix well until the salad comes together.
4. Serve warm salad garnished on the top with basil leaves. Enjoy!

Notes:

It is recommended to lessen the prep time by using pre-cut ingredients. We use frozen pre-cut potatoes, canned peas and beans to make it an easy prep dish. We use Pear Foods blend (readymade spice blend) to add the unbeatable flavor to the salad.

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