Best 13 Chick Pea Salad Recipes

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**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.

Here are our top 13 tried and tested recipes!

SICILIAN STYLE CHICK PEA SALAD



Sicilian Style Chick Pea Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

3 cups cooked chickpeas, drained
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon raisins
1 tablespoon lightly toasted pine nuts
1/4 cup finely sliced green onions
2 salt packed anchovies, rinsed under cool water, minced
1/2 teaspoon finely grated lemon zest
Salt
1/8 teaspoon freshly ground black pepper
3 hard boiled eggs, peeled and quartered
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
12 fresh basil leaves, cut into thin chiffonade

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



Chick-Pea, Roasted Pepper and Caper Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Chickpea     Bell Pepper     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

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



Mexican-Style Chick-Pea Salad image

Categories     Salad     Bean     Garlic     Onion     Pepper     Tomato     No-Cook     Vegetarian     Lime     Summer     Jalapeño     Gourmet

Yield Serves 6 as a side dish

Number Of Ingredients 11

2 canned chipotle chiles in adobo*
3 fresh jalapeño chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
4 cups drained canned chick-peas (two 19-ounce cans)
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tablespoons chopped fresh cilantro leaves
ground black pepper
*available at some specialty foods shops.

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



Cumin and Coriander Spiced Chick-Pea Salad image

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

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil
four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

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



Tabbouleh and Chick Pea Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 12

3/4 cup medium grain bulghur wheat
16 ounce can chick peas, washed, drained and chopped roughly
2 cups (net) finely chopped washed curly parsley
1/2 cup (net) finely chopped washed mint leaves
1 bunch scallions, green and white parts, finely sliced
4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced
Grated lemon zest of 1 lemon
2 to 4 tablespoons fresh lemon juice or to taste
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Boston lettuce leaves to present
Sliced cured black olives for garnish

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



Cucumber & Chick Pea Salad image

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

1 (14 ounce) can chickpeas (rinsed and drained)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons oregano (fresh or 1 tsp. dried)
fresh ground pepper
4 cups cucumbers (peeled and diced)
3/4 cup red bell pepper (chopped)
1/2 cup feta cheese (crumbled)
1/4 cup red onion (slivered)
4 tablespoons black olives (chopped)
1/8 teaspoon cayenne (optional)

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



Chick-Pea, Artichoke Heart and Romaine Salad image

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

2 teaspoons balsamic vinegar or red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 romaine lettuce head, torn into bite-size pieces
1 15 1/2-ounce can chick-peas (garbanzo beans), drained
1 6-ounce jar marinated artichoke hearts, drained
1/3 cup freshly grated Romano cheese (about 1 1/2 ounces)
Salt and freshly ground pepper

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)



Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

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



WARM CHICK PEA AND BROCCOLI SALAD image

Categories     Salad     Vegetable     Vegetarian

Yield 6 People

Number Of Ingredients 14

For the salad:
1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
Salt, preferably kosher salt, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan
For the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher salt, and freshly ground pepper
6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

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



Sandra Lee's Chick Pea Salad image

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

2 (19 ounce) cans chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh parsley leaves, freshly chopped

Steps:

  • Combine all ingredients in a large mixing bowl and toss to combine.

CHICK PEA SALAD



Chick Pea Salad image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Steps:

  • Combine all ingredients in a large mixing bowl and toss to combine.

CHICK PEA SALAD



Chick Pea Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 2h

Yield 8 servings

Number Of Ingredients 13

1 pound chick peas (garbanzos), soaked overnight in water to cover
2 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
1 yellow pepper
1 red pepper
2 tablespoons fennel seeds
2 tomatoes, seeded and chopped
1 red onion
3/4 tablespoon curry powder
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1/2 cup chopped cilantro leaves
Chili oil (optional), passed separately

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



Baby Spinach and Chick Pea Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

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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