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Chickpea and Octopus Salad Recipe

Chickpea and Octopus Salad Recipe

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Ingredients

Count

Nutrition

235

Calories

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Ingredients:

Serving

3/4 lb raw baby octopus or cooked octopus meat
coarse salt
2 cups fish stock or clam juice
1 cup water
1/4 cup white vinegar
1 tbsp black peppercorns
5 bay leaves , plus 1 for chick peas
1/2 lb dried chickpeas , picked over and soaked in water to cover for 3 hours or overnight
1 1/2 quarts water
3 tbsp lemon juice
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh oregano
3/4 tsp salt
1 tsp freshly ground black pepper
3 tbsp fruity extravirgin olive oil
1 head of redleaf lettuce, inner leaves only, for serving
1/4 cup crumbled feta cheese , for serving (optional)
2 italian roma tomatoes, seeded and diced , for serving (optional)

Directions:

If using raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve 1/4 cup. When ready to use, cut the octopus into bitesized pieces. Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.) In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated. Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	235.03 Kcal (984 kJ)
Calories from fat	61.11 Kcal
		% Daily Value*
Total Fat	6.79g	10%
Cholesterol	30.68mg	10%
Sodium	539.25mg	22%
Potassium	541.26mg	12%
Total Carbs	25.49g	8%
Sugars	5.41g	22%
Dietary Fiber	5.43g	22%
Protein	18.08g	36%
Vitamin C	9.3mg	16%
Iron	5.8mg	32%
Calcium	139.5mg	14%

Amount Per 100 g
Calories	46.94 Kcal (197 kJ)
Calories from fat	12.21 Kcal
		% Daily Value*
Total Fat	1.36g	10%
Cholesterol	6.13mg	10%
Sodium	107.7mg	22%
Potassium	108.1mg	12%
Total Carbs	5.09g	8%
Sugars	1.08g	22%
Dietary Fiber	1.08g	22%
Protein	3.61g	36%
Vitamin C	1.9mg	16%
Iron	1.2mg	32%
Calcium	27.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

4.5

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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