Best 3 Esthers Chickpea Salad Recipes
Welcome to a delightful culinary journey with Esther's Chickpea Salad, a vibrant and flavorful dish that tantalizes the taste buds. This wholesome salad is a symphony of textures and flavors, featuring tender chickpeas, crisp vegetables, tangy dressing, and a sprinkling of fresh herbs. It's a perfect balance of protein, fiber, and refreshing crunch.
Esther's Chickpea Salad is a versatile dish that can be enjoyed as a light lunch, a refreshing side dish, or even as a flavorful addition to your favorite wrap or sandwich. With its vibrant colors and zesty dressing, it's sure to be a hit at any potluck or gathering.
This article presents a collection of three unique recipes, each offering a slightly different twist on the classic Esther's Chickpea Salad. From a tangy lemon-tahini dressing to a creamy avocado-cilantro sauce, these variations cater to a range of preferences and dietary needs.
In the first recipe, Esther's Classic Chickpea Salad, you'll discover the harmonious blend of chickpeas, celery, red onion, and parsley, tossed in a zesty lemon-tahini dressing. This timeless recipe is a crowd-pleaser, offering a burst of flavor in every bite.
The second recipe, Mediterranean Chickpea Salad, takes you on a culinary adventure with its vibrant mix of chickpeas, cucumber, tomatoes, red onion, and feta cheese. Drizzled with a tangy lemon-oregano dressing, this salad captures the essence of the Mediterranean, offering a delightful balance of flavors.
Finally, the Avocado-Cilantro Chickpea Salad introduces a creamy and refreshing twist to the classic dish. Avocado, cilantro, and a zesty lime dressing combine to create a luscious and flavorful salad that's perfect for a light and healthy meal.
Each recipe is presented with clear instructions, ensuring that even novice cooks can easily whip up these delicious salads. With step-by-step guidance, helpful tips, and captivating photos, this article will inspire you to create a delightful and satisfying meal that's both nutritious and delicious.
CHICKPEA SALAD RECIPE
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
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
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
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 fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Choose fresh, ripe chickpeas, crisp vegetables, and flavorful herbs.
- Cook your chickpeas properly: If using dried chickpeas, be sure to soak them overnight before cooking. This will help them cook evenly and prevent them from becoming tough. Canned chickpeas can also be used, but be sure to rinse and drain them well before adding them to your salad.
- Don't overcook your vegetables: Vegetables should be cooked until tender-crisp, not mushy. Overcooked vegetables will lose their flavor and nutrients.
- Use a light, flavorful dressing: A simple vinaigrette or lemon-tahini dressing is a great way to dress your salad without overpowering the flavors of the other ingredients.
- Add some crunch: Adding some crunchy elements, such as chopped nuts, seeds, or crispy shallots, will add texture and interest to your salad.
- Serve your salad immediately: Chickpea salad is best served fresh. The longer it sits, the more the vegetables will wilt and the dressing will lose its flavor.
Conclusion:
Esther's Chickpea Salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. With its鮮嫩爽脆的蔬菜，美味的草藥，以及清淡可口的醬汁，這款沙拉一定會成為您的新寵。This salad is also a great way to use up leftover chickpeas. So next time you have a can of chickpeas on hand, be sure to give this recipe a try!
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