Best 3 Chickpea Salad With Lemon Parmesan And Fresh Herbs Recipes
In this vibrant culinary journey, we embark on a delightful exploration of a tantalizing Chickpea Salad, a symphony of flavors and textures that will awaken your taste buds. This delectable dish is a harmonious blend of protein-packed chickpeas, zesty lemon, nutty Parmesan, and a refreshing medley of fresh herbs, all enveloped in a tangy dressing that elevates its every bite. But our culinary adventure doesn't stop there. We also venture into variations of this delectable salad, unveiling a world of culinary artistry. From a zesty Mediterranean Chickpea Salad bursting with sun-ripened tomatoes, cucumbers, and feta cheese, to a hearty Italian Chickpea and Tuna Salad brimming with tuna, onion, and celery, each recipe unveils a unique flavor profile that will transport your taste buds to culinary heaven. So, embark on this delectable voyage and discover the endless possibilities of Chickpea Salad, a dish that promises to tantalize your palate and leave you craving more.
Let's cook with our recipes!
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit, April 2011. Can easily be tweaked to suit your taste. For a spicy version, add cilantro and red onion or shallots. For curried version, add some curry powder. Very light and refreshing and makes an excellent side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit April 2011. Really delicious and easy salad, can be adjusted to your personal taste. Want more heat? Add cilantro and red onion or shallots. Make it curried by adding curry powder. Very versatile side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
Nutrition Facts : Calories 411.8, Fat 16.3, SaturatedFat 4.4, Cholesterol 14.7, Sodium 893.2, Carbohydrate 50.6, Fiber 9.6, Sugar 0.6, Protein 17.3
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
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 the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the 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. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
Tips:
- Use canned or dried chickpeas: If using canned chickpeas, rinse and drain them well before using. If using dried chickpeas, soak them overnight in cold water, then rinse and drain them before cooking.
- Cook the chickpeas until they are tender but still hold their shape: This will take about 1 hour if using canned chickpeas or 2 hours if using dried chickpeas.
- Use fresh herbs for the best flavor: Parsley, cilantro, and mint are all great choices.
- Don't overdress the salad: A little bit of lemon-parmesan dressing goes a long way.
- Serve the salad immediately or chill it for later: This salad is best served fresh, but it can be chilled for up to 2 days.
Conclusion:
This chickpea salad is a delicious and healthy side dish or main course. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The lemon-parmesan dressing adds a bright and tangy flavor that complements the chickpeas and herbs perfectly. Whether you're looking for a quick and easy weeknight meal or a healthy potluck dish, this chickpea salad is a great option.
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