Best 4 Chickpea Slaw Recipes

In a world of culinary delights, there exists a dish that harmoniously blends the goodness of chickpeas with the refreshing crunch of slaw. This culinary creation, known as chickpea slaw, is a symphony of flavors and textures that promises a delightful experience with every bite. Whether you're a vegan seeking a protein-packed meal, a health enthusiast pursuing a nutritious option, or simply a food lover craving something unique, this versatile dish has something to offer everyone. Join us on a culinary journey as we explore the diverse recipes featured in this article, each promising a unique twist on the classic chickpea slaw. From a zesty lemon-tahini dressing to a tangy apple cider vinegar marinade, these recipes cater to a wide range of taste preferences. So, prepare your taste buds for a delightful adventure as we delve into the realm of chickpea slaw, discovering culinary treasures that will elevate your meals to new heights.

Let's cook with our recipes!

CHICKPEA SLAW RECIPE

Chickpea Slaw Recipe image

Provided by atxvegn

Number Of Ingredients 10

Ingredients

1-1/2 cups broccoli slaw or shredded crisp cabbage
1/2 cup grated carrots
4 sundried tomatoes, rehydrated and chopped
1 fresh tomato, chopped
1 can chickpeas, rinsed and drained
1 medium avocado, chopped
2 T. chopped fresh chives
2 T. olive oil
1 T. white balsamic vinegar
salt and pepper to taste

Steps:

Put into a large bowl the broccoli slaw, grated carrots, sundried tomatoes, fresh tomato, chickpeas, avocado, and chives. Mix together in a small bowl the olive oil, vinegar, and spices, then mix into slaw. Keep refrigerated until ready to serve.

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.

EDAMAME & CHICKPEA SLAW

Edamame & Chickpea Slaw image

Make and share this Edamame & Chickpea Slaw recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups fresh chickpeas
olive oil flavored cooking spray
1/4 teaspoon sea salt
4 teaspoons olive oil, divided
1 head broccoli stem, shredded
1 head cabbage, shredded
1 head purple cabbage, shredded
1 cup shelled edamame
3/4 cup red bell pepper, julienned
1 1/2 cups carrots, shredded
4 green onions, chopped
3/4 cup apple cider vinegar
2 tablespoons raw organic honey
2 garlic cloves, minced
1/2 teaspoon whole caraway seed
1/2 teaspoon fresh ground pepper

Steps:

Preheat oven to 450 degrees.
Place chickpeas on a large roasting pan coated with cooking spray, sprinkle with slat and drizzle with 2 tsp oil.
Bake for 30 minutes, tossing occasionally.
Remove from oven and let cool.
Combine broccoli, both cabbages, edamame, bell pepper, carrots and onions in a large bowl, set aside.
In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, pepper and remaining 2 tsp oil; pour over slaw, tossing gently.
Chill for at least 30 minutes.
Top with roasted chickpeas.

Nutrition Facts : Calories 289.7, Fat 7.2, SaturatedFat 0.9, Sodium 370.8, Carbohydrate 48.1, Fiber 12.4, Sugar 19, Protein 13.4

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw image

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Provided by Katherine Sacks

Categories 30 Days of Groceries Chickpea Salad Sandwich Carrot Radish Vegetarian Feta Avocado Cilantro

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

For the Creamy Carrot-Radish Slaw:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Chickpea Salad:
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches:
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

Steps:

Make the Creamy Carrot-Radish Slaw:
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Make the Chickpea Salad:
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Assemble the sandwiches:
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Do Ahead
Chickpea salad can be made 2 days ahead. Chill in a resealable container.

Tips:

Use a sharp knife to thinly slice the cabbage and carrots, or shred them with a mandolin or food processor. This will help the slaw to be more crisp and flavorful.
Be sure to rinse and drain the chickpeas well before adding them to the slaw. This will help to remove any excess starch and make the slaw less watery.
If you don't have any red onion on hand, you can substitute a yellow or white onion. However, red onion will give the slaw a more vibrant color.
Feel free to adjust the amount of mayonnaise, vinegar, and Dijon mustard to your liking. You can also add other spices or herbs, such as celery seeds, dill, or parsley.
Serve the slaw immediately, or chill it for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Chickpea slaw is a healthy and delicious side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Serve it alongside grilled meats, fish, or chicken, or enjoy it as a light lunch or snack. With its crunchy cabbage, sweet carrots, creamy chickpeas, and tangy dressing, this slaw is sure to be a hit with everyone at your table.