Best 4 Chickpea Salad With Fresh Herbs And Scallions Recipes
In this article, we'll explore the vibrant flavors of a Chickpea Salad bursting with fresh herbs and the zesty zing of scallions. This delectable salad offers a delightful interplay of textures, with tender chickpeas, crisp vegetables, and aromatic herbs. Get ready to tantalize your taste buds with a symphony of flavors as we present two irresistible variations of this refreshing dish.
Our first recipe features a classic Chickpea Salad with Fresh Herbs and Scallions, where the vibrant colors and textures of the ingredients take center stage. We'll guide you through the process of selecting the freshest herbs and scallions, ensuring that each bite delivers a burst of flavor. With a simple yet flavorful dressing, this salad is perfect for a satisfying lunch or a light dinner.
For those seeking a more robust and hearty option, our second recipe introduces the Chickpea Salad with Roasted Red Peppers and Feta. This salad takes the classic recipe to new heights with the addition of roasted red peppers and tangy feta cheese. The smoky sweetness of the roasted peppers adds a delightful dimension, while the creamy feta brings a delightful richness to each bite.
Both recipes offer a versatile dish that can be easily customized to your preferences. Whether you prefer a lighter dressing or a more substantial salad, this article provides all the guidance you need to create a culinary masterpiece. So, gather your ingredients, sharpen your knives, and let's embark on a culinary journey that will leave your taste buds dancing with joy.
SCALLION HERB CHICKPEA SALAD
Steps:
- Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still.
- Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
- Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
Nutrition Facts : ServingSize 1.5 Cups, Calories 415.85 kcal, Carbohydrate 49.5 g, Protein 17.7 g, Fat 19 g, Fiber 18.9 g, Sodium 702.9 mg
CHICKPEA SALAD WITH FRESH HERBS
Steps:
- Combine the yogurt, lemon juice, wholegrain mustard, salt, pepper, dill, and parsley in a small mixing bowl. Whisk until smooth. Set aside.
- Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/3. Add the celery and scallions and toss to combine.
- Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs. TIP: This can be made up to 2 days in advance and kept in the fridge. If making in advance, remove from the fridge about 30 minutes before serving. Give it a good stir before topping with fresh herbs.
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A light and creamy Chickpea Salad With Fresh Herbs and Scallions that travels well. It's great for a picnic or lunch at work
Provided by Ulrike Westphal
Time 45m
Yield 3 serving as a main dish, 6 as side
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place 1/3 of the chickpeas in a large bowl and using a fork, lightly mash them. Add remaining chickpeas, celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. hickpea Salad With Fresh Herbs and Scallions can be stored im in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.
FREEKEH, CHICKPEA AND HERB SALAD
There is a lot to love about freekeh, an earthy grain that I'd like to see catch on in more kitchens. It cooks up in about 25 minutes, and it's light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat - the type used for many pastas - is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you're more likely to find here in the United States, and happily it's become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes. Add 2 cups water and salt and bring to a boil.
- Reduce heat to low, cover and simmer 20 to 25 minutes or until water has been absorbed. Turn off heat and uncover. Place a clean dish towel over the pot and return lid. Let sit at least 10 minutes. Uncover and allow freekeh to cool another 10 minutes.
- In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil; toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 4 grams
Tips:
- Choose the right chickpeas: Canned chickpeas are a convenient option, but dried chickpeas cooked from scratch have a better texture and flavor. If using dried chickpeas, soak them overnight before cooking.
- Use fresh herbs: Fresh herbs like parsley, cilantro, and mint add a burst of flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't skimp on the dressing: The dressing is what brings all the flavors together, so don't be afraid to use a generous amount. You can adjust the amount of dressing to your liking.
- Chill the salad before serving: Chilling the salad for at least 30 minutes before serving allows the flavors to meld and develop. This also makes the salad more refreshing.
- Serve with your favorite sides: Chickpea salad is a versatile dish that can be served as a main course, side dish, or appetizer. Some popular sides to serve with chickpea salad include pita bread, crackers, and grilled vegetables.
Conclusion:
Chickpea salad is a healthy, delicious, and easy-to-make dish that is perfect for any occasion. It is packed with protein, fiber, and vitamins, and it can be customized to your liking. So next time you're looking for a quick and healthy meal, give chickpea salad a try!
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