Best 6 Chickpea Salad With Cumin Vinaigrette Recipes

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Indulge in a flavorful and healthy treat with our Chickpea Salad with Cumin Vinaigrette. This vibrant salad combines the goodness of chickpeas, fresh vegetables, herbs, and a zesty cumin-based dressing. It's a perfect side dish for grilled meats or fish or as a light and refreshing main course.

This versatile recipe offers three variations to suit your taste preferences. The Classic Chickpea Salad features a combination of crisp cucumber, red onion, and parsley tossed in a tangy cumin vinaigrette. For a heartier option, try the Mediterranean Chickpea Salad, which includes sun-dried tomatoes, kalamata olives, and feta cheese, all drizzled with a fragrant oregano-infused dressing. And for those who love a bit of spice, the Spicy Chickpea Salad adds a kick of heat with chili peppers and a smoky paprika vinaigrette.

Each variation of this Chickpea Salad is a delightful blend of textures and flavors, making it a perfect addition to your lunch or dinner menu. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to create a salad that's both delicious and nutritious.

Here are our top 6 tried and tested recipes!

MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

This goat cheese, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time, so pack it for lunch or bring it to a potluck!

Provided by Jeanine Donofrio

Categories     Salad

Time 20m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
3 garlic cloves (minced)
1 tablespoon lemon zest
2 tablespoons lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
1 ½ teaspoon cumin seeds*
2 cups cooked chickpeas (drained and rinsed)
1 cup cherry tomatoes (halved)
4 Medjool dates (pitted and diced)
3 Persian cucumbers (sliced into thin half moons)
⅓ cup chopped roasted red peppers
¼ cup finely chopped parsley
3 ounces Roth Chèvre Honey Goat Cheese
¼ cup fresh mint
⅓ cup roasted chickpeas (optional)

Steps:

  • In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
  • In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
  • Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

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

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 WITH CUMIN VINAIGRETTE



Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories     Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

  • Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
  • Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
  • Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE



Chickpea Salad With Garlic-Cumin Vinaigrette image

This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing.

Provided by morgainegeiser

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2.5 (14 1/2 ounce) cans chickpeas
1 1/2 cups finely diced red onions
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 red jalapeno chile, minced
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
1 tablespoon cilantro leaf
2 tablespoons lemon juice
1 1/2 tablespoons crushed cumin seeds
salt
pepper

Steps:

  • Drain and rinse canned chickpeas.
  • Toss beans in a bowl with the onions.
  • For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
  • Let stand for 30 minutes longer.
  • Add cilantro leaves as garnish. Serve at room temperature.
  • Preparation time does not include "standing" time.

Nutrition Facts : Calories 464.8, Fat 17, SaturatedFat 2.2, Sodium 775.5, Carbohydrate 66.5, Fiber 12.8, Sugar 3, Protein 14

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE



Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 2h26m

Yield 4 to 6 servings

Number Of Ingredients 28

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Heat your grill to high.
  • Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
  • Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
  • Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
  • Steep saffron in a hot water for 5 minutes to bloom.
  • Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD



Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread image

Provided by Suzanne Goin

Categories     Citrus     Appetizer     Roast     Beet     Carrot     Shallot     Parsley     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

10 medium beets (red and golden), cleaned, trimmed
5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
1 teaspoon salt
2/3 cup water
6 medium carrots with green tops
2 teaspoons fresh thyme leaves
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/2 cup fresh Italian parsley leaves
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided
chickpea puree
6 purchased flatbreads

Steps:

  • Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
  • Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
  • Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
  • Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
  • Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
  • Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

Tips:

  • Cook the chickpeas in advance: You can cook the chickpeas up to 3 days in advance. Just store them in an airtight container in the refrigerator.
  • Use fresh, flavorful vegetables: The vegetables in this salad are the stars of the show, so make sure they're fresh and flavorful. Look for crisp, brightly colored vegetables.
  • Don't overdress the salad: A little dressing goes a long way in this salad. Too much dressing will weigh it down and make it soggy.
  • Serve the salad immediately: This salad is best enjoyed immediately after it's made. The vegetables will start to wilt if you let it sit for too long.

Conclusion:

This chickpea salad with cumin vinaigrette is a delicious, healthy, and easy-to-make salad that's perfect for lunch, dinner, or a potluck. It's packed with protein, fiber, and vitamins, and the cumin vinaigrette adds a flavorful touch. If you're looking for a new salad to add to your repertoire, this chickpea salad is a great option.

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