Chickpea, Egg and Herb Salad with Parmesan Crisps
Total time: 20 minutes
A simple salad, but full of flavor from the herbs and tapenade. The Parmesan Crisps, made from puff pastry with a bit of oil and Parmesan, are so delicious no one will believe they're so simple to make.
Ingredients:
- 2 eggs, hard boiled, 130gr, 4.6oz
- 1 cup chickpeas, garbanzo beans, 240gr, 8.5oz
- 2 tbs freshly snipped parsley
- 2 tbs freshly snipped chives
- 4 tsp green or black olive tapenade or finely chopped olives, 20gr, .7oz
- 2 tbs good olive oil, 27gr, .96oz
Instructions:
- Boil eggs.
- Drain and rinse chick peas.
- Snip the herbs.
- Put chickpea and herbs in a small bowl.
- Add tapenade, olive oil and mix well.
- When eggs are done, rinse with cold water, peel and chop. Add to bowl and mix lightly.
- Divide between 2 small plates, garnish with Parmesan Crisps and serve, remaining Crisps on a plate for further munching.
Parmesan Crisps Time: 15 minutes plus 5 earlier
Easy to make and a great way to use up the leftover bits of puff pastry. You could also make them sweet: brush with melted butter and sprinkle with cinnamon and sugar; serve for dessert with coffee. I have no idea how long they will keep... We ate them all! I ignored the fact that my pastry was actually a semi-circle and sliced the crisps from the 'straight' edge. I was able to use almost all of it....
Ingredients:
- puff pastry sheet, roughly 10 X 6 (25 X 15cm), 125gr, 4.4oz
- 1 tsp olive oil, 4.5gr, .16oz
- 3 tbs grated Parmesan cheese, 15gr, .5oz
Instructions:
- Cut a rectangle of puff pastry. Lightly drizzle 1 - 2 tsp olive oil over the pastry.
- Sprinkle 2 tbs of Parmesan evenly over the top.
- Make a mental note (or mark it) of where the middle of the pastry is. Starting at the short ends, roll the puff pastry to the middle until the two rolls meet. Wrap in cling film and refrigerate until used.
- It should be chilled at least an hour and can be made 2 days ahead.
- To Bake: Remove from fridge and slice 1/4" thick (.6cm).
- Lay on ungreased baking sheet and bake, 400F (200C) for 8 - 12 minutes, until pastry is golden and cheese is a bit darker.
- Remove and serve immediately or allow to cool and store in airtight container.
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Nutrition Information |
Nutrition Information Parmesan Crisps Recipe serves 2 Entire Recipe / per serving Calories: 616 / 308 Total Carbohydrates: 43 / 21.5 Dietary Fiber: 3 / 1.5 Total Fat: 42 / 21 Saturated Fat: 12 / 6 Cholesterol: 12 / 6 Protein: 15 / 7.5 Calcium: 177 / 88.5 Sodium: 828 / 414 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
