Best 3 Chickpea Crab Salad With Citrus Vinaigrette Recipes

Indulge in a delightful culinary creation that combines the flavors of the sea and the earth - the Chickpea Crab Salad with Citrus Vinaigrette. This innovative dish offers a refreshing take on the classic crab salad with the addition of protein-packed chickpeas, a burst of citrus from the zesty vinaigrette, and a symphony of fresh herbs. Enjoy the perfect balance of textures and flavors as you savor each bite of this healthy and satisfying salad. Alongside this main attraction, discover a collection of equally enticing recipes, including a refreshing Cucumber Avocado Salad with Feta and Mint, a hearty Roasted Sweet Potato Salad with Chickpeas and Tahini Dressing, and a vibrant Green Bean Salad with Lemon Vinaigrette and Goat Cheese. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

CHICKPEA SALAD RECIPE

Chickpea Salad Recipe image

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 10m

Number Of Ingredients 12

Ingredients

3 Tbsp extra virgin olive oil
3 Tbsp lemon juice (from 1 large lemon)
1 garlic clove (pressed or minced)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1 1/2 cups cherry tomatoes (halved)
1 English Cucumber (halved and sliced)
15 oz chickpeas (or garbanzo beans, drained, rinsed)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup cilantro (chopped)
4 oz feta cheese (diced)

Steps:

Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

SALAD WITH TOASTED CHICKPEAS AND OLIVE VINAIGRETTE

Salad with Toasted Chickpeas and Olive Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chick peas, drained, rinsed and dried
2 hearts romaine lettuce, chopped or 5 to 6 cups chopped bagged lettuce
1/2 cup Spanish green olives with pimiento, drained
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate.
Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.

Tips:

Choose the best chickpeas. Canned chickpeas are a convenient option, but dried chickpeas that have been soaked and cooked are a better choice for a fresher, more flavorful salad.
Make sure your crab is fresh. Fresh crab is the best option for this salad, but canned crab can be used in a pinch.
Don't overcook the crab. Crab only needs to be cooked for a few minutes, or it will become tough and rubbery.
Use a variety of vegetables. This salad is a great way to use up leftover vegetables. Some good options include celery, cucumber, red onion, and avocado.
Make the citrus vinaigrette ahead of time. This will allow the flavors to meld and develop.
Serve the salad chilled. This salad is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

This chickpea crab salad with citrus vinaigrette is a delicious and healthy dish that is perfect for a summer lunch or dinner. It is packed with protein, fiber, and healthy fats, and the citrus vinaigrette adds a refreshing brightness to the salad. This salad is sure to be a hit with your family and friends, and it is also a great way to use up leftover chickpeas and crab.