Best 2 Garden Chickpea Salad Recipes

**Indulge in a Refreshing Culinary Journey with Garden Chickpea Salad and a Medley of Flavorful Recipes**

Embark on a delightful culinary adventure with our curated collection of garden chickpea salad recipes, promising a burst of flavors that will tantalize your taste buds. Discover the vibrant "Easy Garden Chickpea Salad," a symphony of crisp vegetables, succulent chickpeas, and tangy dressing, perfect for a light and healthy lunch or vibrant side dish. For a protein-packed twist, delve into the hearty "Mediterranean Chickpea Salad with Quinoa," where chickpeas, quinoa, and an array of Mediterranean delights blend harmoniously, creating a satisfying and nutritious meal. If you seek a taste of the tropics, the "Tropical Chickpea Salad with Mango and Avocado" beckons with its vibrant colors and sweet-savory fusion, featuring juicy mango, creamy avocado, and a hint of lime. For a warm and comforting option, the "Warm Chickpea Salad with Roasted Vegetables" offers a symphony of roasted vegetables, tender chickpeas, and a zesty dressing, ensuring a cozy culinary experience. Each recipe is carefully crafted to showcase the versatility of chickpeas and the abundance of flavors they bring to your table. Join us on this culinary journey and elevate your taste buds with these delectable garden chickpea salad creations.

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN CHICKPEA SALAD

Garden Chickpea Salad image

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

1/2 teaspoon cumin seeds
1/4 cup chopped tomato
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese
3 tablespoons chopped walnuts
3 cups spring mix salad greens

Steps:

For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper., In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing., To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.

Nutrition Facts : Calories 492 calories, Fat 38g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 619mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 9g fiber), Protein 12g protein.

GREEN SALAD WITH CHICKPEAS

Green Salad with Chickpeas image

Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 9

Ingredients

1 head Bibb or Boston lettuce, torn
1 cup cherry tomatoes, halved or quartered
1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
1/2 cup Cerignola or other green olives
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion.
Make the dressing: Combine vinegar and honey. Pourin oil in a slow, steady stream, whisking constantly untilemulsified. Season with salt and pepper.
Pour dressing over salad just before serving; toss to coat.

Tips:

Choose fresh, tender chickpeas: Fresh chickpeas are plumper and have a sweeter flavor than dried chickpeas. If using dried chickpeas, be sure to soak them overnight before cooking.
Cook the chickpeas properly: Chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will be mushy and bland.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables that you like.
Make a flavorful dressing: The dressing is what brings this salad together. Be sure to use a good quality olive oil and vinegar. You can also add herbs, spices, or citrus to taste.
Let the salad chill: This salad is best served chilled. This allows the flavors to meld and the vegetables to soften slightly.

Conclusion:

This garden chickpea salad is a healthy, delicious, and easy-to-make salad. It is perfect for a summer picnic or potluck. The chickpeas provide protein and fiber, while the vegetables add vitamins, minerals, and antioxidants. The dressing is light and flavorful, and it perfectly complements the chickpeas and vegetables. This salad is also very versatile. You can add or substitute any vegetables that you like. You can also change the dressing to suit your taste. For a more tangy dressing, use a citrus vinaigrette. For a more creamy dressing, use a yogurt-based dressing. No matter how you serve it, this garden chickpea salad is sure to be a hit!