**Chickpea salad: A versatile and delicious dish for all occasions.**
Chickpea salad is a refreshing and flavorful dish that can be enjoyed as a light lunch, a hearty snack, or a refreshing side dish. Made with chickpeas, also known as garbanzo beans, this salad offers a delightful combination of textures and flavors. The chickpeas provide a nutty flavor and a satisfying crunch, while the other ingredients, such as fresh vegetables, herbs, and a tangy dressing, add layers of flavor and complexity. This versatile dish can be prepared in a variety of ways, making it a great option for those with different dietary preferences or restrictions. Whether you prefer a classic chickpea salad with simple ingredients or a more elaborate version with a variety of mix-ins, there's a recipe here to suit your taste. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a delicious and satisfying chickpea salad.
SICILIAN STYLE CHICK PEA SALAD
Steps:
- In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.
CHICK-PEA, ROASTED PEPPER AND CAPER SALAD
Categories Salad Side No-Cook Vegetarian Quick & Easy Mint Chickpea Bell Pepper Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
MEXICAN-STYLE CHICK-PEA SALAD
Steps:
- Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.
CUMIN AND CORIANDER SPICED CHICK-PEA SALAD
Categories Salad Bean Ginger Side Picnic Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Fall Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Make the dressing:
- In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
TABBOULEH AND CHICK PEA SALAD
Steps:
- Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
- Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.
CUCUMBER & CHICK PEA SALAD
Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
- Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
- Refrigerate for at least 2 hours to allow veggies to meld.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7
CHICK-PEA, ARTICHOKE HEART AND ROMAINE SALAD
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Artichoke Chickpea Healthy Vegan Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 8
Steps:
- Combine vinegar and mustard in small bowl. Gradually whisk in oil.
- Combine lettuce, chick-peas and artichoke hearts in large bowl. Add dressing and toss to coat. Mix in cheese. Season with salt and pepper and serve.
EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)
Provided by corvettemary
Number Of Ingredients 8
Steps:
- Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.
WARM CHICK PEA AND BROCCOLI SALAD
Steps:
- Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf. Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels. Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside. When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.
SANDRA LEE'S CHICK PEA SALAD
Taken from Sandra Lee's Money Saving Recipes. Leftovers can be used to make Round 2 Falafel. I make variation of this salad all summer long!
Provided by Miss_Elaine
Categories Beans
Time 10m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large mixing bowl and toss to combine.
CHICK PEA SALAD
Steps:
- Combine all ingredients in a large mixing bowl and toss to combine.
CHICK PEA SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Drain the soaked chick peas and add fresh water to cover. Add the garlic, salt and pepper and simmer the chick peas for an hour to an hour and a half or until they are tender. Drain and cool.
- Meanwhile, char the peppers, skin side toward the heat, under a broiler or on a grill. Put them in a paper bag, seal them and allow them to cool a few minutes. Peel off their skins and cut them into strips.
- Toast the fennel seeds in a small frying pan. Crush the seeds with a mortar and pestle.
- Combine the chick peas, tomato, onion and crushed fennel seeds in a large mixing bowl. Add the curry powder and salt and pepper to taste. Add the vinegar and olive oil and mix well.
- Garnish the chick peas with strips of red and yellow roasted peppers and the cilantro leaves. Serve the chili oil separately.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 4 grams
BABY SPINACH AND CHICK PEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.
Tips:
- Choose the Right Chickpeas: Opt for dried chickpeas for a more flavorful and budget-friendly option. If using canned chickpeas, be sure to rinse them well to reduce sodium content.
- Prep and Cook Chickpeas Properly: If using dried chickpeas, soak them overnight or for at least 8 hours before cooking. Cook them in a large pot with plenty of water until tender, or follow package instructions for canned chickpeas.
- Use Fresh and Quality Ingredients: Fresh vegetables, herbs, and spices will elevate the flavor of your chickpea salad. Choose ripe and flavorful tomatoes, cucumbers, bell peppers, and onions.
- Make a Flavorful Dressing: Experiment with different dressings to complement the chickpea salad. Try a simple vinaigrette, a creamy Greek yogurt dressing, or a tangy honey mustard dressing.
- Add Crunch and Texture: Incorporate various textures into the salad for added interest. Nuts like almonds, walnuts, or pecans add crunch, while seeds like sunflower or pumpkin seeds offer a nutty flavor.
- Serve and Enjoy: Chickpea salad is a versatile dish that can be served as a main course, a side dish, or a healthy snack. Enjoy it chilled for a refreshing meal on a hot day.
Conclusion:
With its protein-packed chickpeas, a variety of fresh vegetables, and flavorful dressings, chickpea salad is a delicious, nutritious, and versatile dish that can be enjoyed in countless ways. Prepare it ahead of time for a quick and healthy lunch or dinner, or serve it as a refreshing side dish at your next gathering. Experiment with different ingredients and dressings to create your own unique chickpea salad recipe that will become a staple in your culinary repertoire.
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