Best 4 Chickpea Salad With Garlic Cumin Vinaigrette Recipes

**Chickpea Salad with Garlic-Cumin Vinaigrette: A Delightful Fusion of Flavors and Textures**

Embark on a culinary journey with our tantalizing Chickpea Salad, a delightful fusion of flavors and textures that will leave your taste buds dancing. This vibrant salad features tender chickpeas, crisp vegetables, and a zesty Garlic-Cumin Vinaigrette that brings it all together. With a perfect balance of protein, fiber, and refreshing crunch, this versatile dish is perfect for a light lunch, a satisfying dinner, or a vibrant side dish. Join us as we explore the delectable layers of this salad, unveiling the secrets behind its irresistible charm.

**Inside this article, you'll find a collection of recipes that showcase the versatility of the Chickpea Salad:**

* **Classic Chickpea Salad:** Experience the timeless appeal of this beloved recipe, featuring a simple yet flavorful combination of chickpeas, celery, red onion, and a tangy dressing.

* **Mediterranean Chickpea Salad:** Transport yourself to the sun-kissed shores of the Mediterranean with this vibrant salad, brimming with fresh herbs, juicy tomatoes, and a delightful lemon-tahini dressing.

* **Spicy Chickpea Salad:** Ignite your taste buds with this fiery rendition of the classic, featuring a bold blend of chili peppers, cumin, and a spicy vinaigrette.

* **Chickpea Salad with Roasted Vegetables:** Indulge in a symphony of roasted vegetables, such as sweet potatoes, broccoli, and bell peppers, harmoniously combined with chickpeas and a zesty vinaigrette.

* **Curried Chickpea Salad:** Embark on an aromatic adventure with this exotic salad, infused with a warm blend of curry spices, crunchy almonds, and a creamy yogurt dressing.

Get ready to tantalize your palate with our delectable Chickpea Salad and its diverse variations. From the classic simplicity of the original recipe to the bold flavors of the spicy and curried versions, this versatile dish will become a staple in your culinary repertoire.

Let's cook with our 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

Ingredients

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 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

Ingredients

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

Ingredients

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

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.

Tips:

For the best flavor, use fresh chickpeas. If using canned chickpeas, be sure to rinse and drain them well.
If you don't have time to cook the chickpeas yourself, you can use canned chickpeas. Just be sure to rinse and drain them well.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or tomatoes.
If you like a more flavorful dressing, you can add a teaspoon of Dijon mustard or a tablespoon of chopped fresh herbs.
Serve the salad immediately, or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

This chickpea salad is a healthy, flavorful, and easy-to-make dish that is perfect for lunch, dinner, or a side dish. The combination of chickpeas, vegetables, and dressing is delicious and satisfying. Plus, the salad is packed with nutrients, including protein, fiber, and vitamins. So next time you're looking for a healthy and delicious meal, give this chickpea salad a try.