Best 6 Green Salad With Chickpeas Recipes

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Indulge in a nutritious and refreshing culinary journey with our vibrant Green Salad with Chickpeas. This delightful dish combines the crispness of fresh greens, the nutty flavor of chickpeas, and a tangy dressing, creating a symphony of flavors that will tantalize your taste buds.

Discover three variations of this delectable salad, each offering a unique taste experience. The Classic Green Salad with Chickpeas is a timeless combination of crisp lettuce, juicy tomatoes, crunchy cucumbers, and hearty chickpeas, tossed in a zesty lemon-tahini dressing. For a Mediterranean twist, try the Green Salad with Chickpeas and Feta, where crumbled feta cheese adds a salty tang to the mix. And for a protein-packed meal, the Green Salad with Chickpeas and Quinoa combines the goodness of chickpeas with the fluffy texture of quinoa, making it a satisfying and wholesome option.

No matter your preference, these Green Salad with Chickpeas recipes are easy to make and versatile enough to enjoy as a light lunch, a refreshing side dish, or a healthy snack. Prepare to savor the goodness of fresh greens, the wholesome crunch of chickpeas, and the zesty flavors that make this salad a true delight.

Here are our top 6 tried and tested recipes!

MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

A simple Chickpea Salad with feta, cucumber and bell peppers. Fast, healthy and filled with bright Mediterranean flavors, it's a perfect lunches or side!

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 14

1/2 cup finely diced red onion (about 1/2 small)
2 cans reduced-sodium chickpeas ((15-ounce cans), rinsed and drained)
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1 red bell pepper (chopped)
1 orange bell pepper ( or yellow bell pepper, chopped)
1 green bell pepper (chopped)
1/2 large seedless cucumber (chopped (about 2 cups))
1/2 cup crumbled feta (about 4 ounces)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic (minced)
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
  • Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
  • In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g

CHICKPEA FETA SALAD OVER GREENS



Chickpea Feta Salad over Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 cups mixed greens (about 10 ounces)
1 cup grape tomatoes, halved lengthwise
One 15-ounce can chickpeas, drained
2 kirby cucumbers, sliced into half-moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta, crumbled

Steps:

  • Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
  • Toss the dressing with the salad just before serving.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO



Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories     dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

  • Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

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

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

Make and share this Green Salad With Chickpeas recipe from Food.com.

Provided by threeovens

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 head bibb lettuce or 1 head boston lettuce, torn
1 cup cherry tomatoes, halved (or quartered)
1/2 cup chickpeas, drained if canned
1/2 cup green olives, drained and rinsed
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
salt & freshly ground black pepper

Steps:

  • Toss together lettuce, tomatoes, chickpeas, olives and red onion slices.
  • Whisk vinegar and honey; slowly add oil while whisking.
  • Season to taste with salt and pepper; pour dressing over salad and toss.
  • NOTE: You can also just add all the dressing ingredients to a clean glass jar, with a tight fitting lid, and shake to combine. Then pour over salad.

Nutrition Facts : Calories 169.7, Fat 13.2, SaturatedFat 1.8, Sodium 355.5, Carbohydrate 11.9, Fiber 2.9, Sugar 3.2, Protein 2.6

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL



Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories     easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

  • Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
  • Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  • Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
  • To serve, sprinkle generously with dill and oregano.

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Look for crisp, colorful vegetables, and use canned or cooked chickpeas that are fresh and flavorful.
  • Don't be afraid to experiment with different greens: Arugula, spinach, kale, and romaine lettuce are all great options for a green salad. You can also mix and match different greens to create a unique flavor profile.
  • Add some crunch: Nuts, seeds, and croutons are all great ways to add crunch and texture to your salad. You can also roast vegetables, such as broccoli or Brussels sprouts, to add a crispy element.
  • Don't overdress your salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad and make it soggy.
  • Serve your salad immediately: Salad is best enjoyed fresh. If you're making it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

A green salad with chickpeas is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. With so many different variations to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a light and refreshing meal, give one of these green salad with chickpeas recipes a try. You won't be disappointed!

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