Korean · Salad

Pan-Seared Chickpea Salad

Weeknight-friendly Chickpea Salad with the garlic and scallion we come back to again and again. Big flavour, short shopping list.

4.7 from 3,947 cooks

Prep20 min

Cook12 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

This Korean Bisque leans on gochujang and honey to do the heavy lifting. We braise the Tofu for...

1 hr 20 min · Medium

Korean

This Korean Mash leans on garlic and scallion to do the heavy lifting. We glaze the Mushroom...

40 min · Easy

Korean Members

Korean

Our tested Charred Cod Soup: glossy, generous, and balanced with gochujang and honey. Serves 8...

40 min · Easy

Korean Members

Korean

Weeknight-friendly Lamb Grain Bowl with the kimchi we come back to again and again. Big...

50 min · Medium