Best 4 Mexican Style Chick Pea Salad Recipes

**Indulge in a Fiesta of Flavors with Mexican-Style Chickpea Salad: A Culinary Journey into a World of Taste**

Embark on a culinary adventure to the vibrant streets of Mexico with this tantalizing Mexican-style chickpea salad. This delectable dish is a symphony of flavors, textures, and colors, sure to delight your taste buds and transport you to the heart of Mexican cuisine. Dive into a world of zesty spices, fresh ingredients, and the delightful crunch of chickpeas in this easy-to-make salad. From the classic and timeless Mexican-style chickpea salad to its variations, each recipe promises a unique culinary experience that will leave you craving more. So, prepare your palate for a fiesta of flavors and get ready to savor the vibrant essence of Mexican cuisine with this extraordinary collection of chickpea salad recipes.

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

CHICK PEA SALAD

Chick Pea Salad image

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Steps:

Combine all ingredients in a large mixing bowl and toss to combine.

MEXICAN-STYLE CHICK-PEA SALAD

Mexican-Style Chick-Pea Salad image

Categories Salad Bean Garlic Onion Pepper Tomato No-Cook Vegetarian Lime Summer Jalapeño Gourmet

Yield Serves 6 as a side dish

Number Of Ingredients 11

Ingredients

2 canned chipotle chiles in adobo*
3 fresh jalapeño chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
4 cups drained canned chick-peas (two 19-ounce cans)
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tablespoons chopped fresh cilantro leaves
ground black pepper
*available at some specialty foods shops.

Steps:

Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

MEXICAN CHICKPEA SALAD

Mexican Chickpea Salad image

Make and share this Mexican Chickpea Salad recipe from Food.com.

Provided by Katzen

Categories Beans

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 jalapeno, stemmed, seeded, and chopped
3 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups cooked chickpeas (16 oz can, drained)
2 tomatoes, chopped
2 tablespoons red onions, chopped
2 tablespoons cilantro, fresh, chopped
2 -3 tablespoons lime juice, fresh
1/2 tablespoon salt
ground black pepper

Steps:

In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.

Nutrition Facts : Calories 213.8, Fat 11.3, SaturatedFat 1.5, Sodium 1145.2, Carbohydrate 24.3, Fiber 4.9, Sugar 2.1, Protein 5.2

CHICK PEA SALAD

Chick Pea Salad image

To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.

Provided by breezermom

Categories Peppers

Time 5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (19 ounce) cans garbanzo beans, drained
2 medium tomatoes, seeded and diced (chick peas)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup kalamata olive, pitted and halved
1/4 cup fresh parsley, chopped
4 green onions, chopped
1 tablespoon fresh oregano, chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.

Nutrition Facts : Calories 240.9, Fat 12.5, SaturatedFat 1.7, Sodium 409.6, Carbohydrate 27.4, Fiber 5.5, Sugar 1.8, Protein 5.8

Tips:

Use canned chickpeas for convenience: Canned chickpeas are a great time-saver and just as nutritious as dried chickpeas. Just be sure to rinse them thoroughly before using.
Customize the salad to your liking: Feel free to add or omit ingredients based on your preferences. For example, if you don't like cilantro, you can leave it out. Or, if you want a spicier salad, you can add more chili powder or cayenne pepper.
Make the salad ahead of time: This salad is a great make-ahead dish. Simply prepare the salad according to the recipe and store it in the refrigerator for up to 3 days. When you're ready to serve, just give it a quick stir.

Conclusion:

This Mexican-style chickpea salad is a delicious and healthy dish that's perfect for any occasion. It's easy to make, customizable, and can be made ahead of time. So next time you're looking for a quick and easy salad, give this recipe a try. You won't be disappointed!