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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bbq Chickpeas and Grilled Nectarine Salad Recipe

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This recipe for Bbq Chickpeas and Grilled Nectarine Salad is from McKenzie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 small red onion, thinly sliced
1/4 cup fresh lime juice
1 15.5 oz can chickpeas, rinsed
4 Tbsp. olive oil, divided
1/2 tsp. smoked paprika
3 Tbsp. light brown sugar, divided
3/4 tsp. chili powder, divided
4 nectarines, pitted and each cut into 6 wedges
Kosher salt and pepper
5 oz. baby arugula
Shaved parmesan, for serving
Directions:
Directions:
Heat grill on medium. In a large bowl, toss onion with lime juice; let sit tossing occasionally.
In second bowl, toss chickpeas with 1 Tbsp oil, then smoked paprika, 2 Tbsp brown sugar and 1/2 tsp chili powder. Transfer to medium cast-iron skillet and cook on grill, stirring occasionally, until crisp, 12 to 14 min.
Toss nectarines with 1 Tbsp oil and grill, until lightly charred, about 3 min. per side.
To bowl with onions, whisk in remaining 2 Tbsp oil, Tbsp brown sugar, 1/4 tsp chili powder and 1/4 tsp each salt and pepper. Gently toss with arugula and fold in apricots and chickpeas. Serve topped with shaved parmesan if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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