Bell Peppers Cucumber And Chickpea Salad Food

BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD

Bell Peppers, Cucumber and Chickpea Salad image

Bell Peppers, Cucumber and Chickpea Salad recipe from Pati's Mexican Table Season 4, Episode 4 "Summer Evening Party"

Provided by Pati Jinich

Time 25m

Number Of Ingredients 16

Ingredients

1/4 cup fresh squeezed lime juice
1 tablespoon red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh mint
2 tablespoons chopped red onion
1 jalapeno chile (stemmed, seeded and finely chopped, or to taste)
1 teaspoon kosher or coarse sea salt (or to taste)
freshly ground black pepper (to taste)
1 15.5-ounce can chickpeas (rinsed and drained (or about 2 cups home-cooked chickpeas))
1 red bell pepper (stemmed, seeded, cut into "matchstick" slices (2-inches by 1/4 to 1/2-inch))
1 yellow bell pepper (stemmed, seeded, cut into "matchstick" slices (2-inches by 1/4 to 1/2-inch))
1 orange bell pepper (stemmed, seeded, cut into "matchstick" slices (2-inches by 1/4 to 1/2-inch))
1 green bell pepper (stemmed, seeded, cut into "matchstick" slices (2-inches by 1/4 to 1/2-inch))
1 cucumber (peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces)

Steps:

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

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

Ingredients

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

BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD

Bell Peppers, Cucumber and Chickpea Salad image

"Ensalada de Pepino, Pimiento y Garbanzo" Delightfully colorful and refreshing salad from Pati Jinich

Provided by lecole54

Categories Peppers

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup lime juice, fresh-squeezed
1 tablespoon red wine vinegar
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons oregano, chopped fresh
2 tablespoons mint, chopped fresh
2 tablespoons red onions, chopped
1 jalapeno, stemmed, seeded and finely chopped (to taste)
1 teaspoon kosher salt
black pepper, ground to taste
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 green bell pepper, julienned
1 cucumber, peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces

Steps:

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

Nutrition Facts : Calories 285.9, Fat 19.2, SaturatedFat 2.6, Sodium 611.8, Carbohydrate 25.4, Fiber 5.4, Sugar 3.4, Protein 5

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Bell Peppers Cucumber And Chickpea Salad Food

BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD

Bell Peppers, Cucumber and Chickpea Salad recipe from Pati's Mexican Table Season 4, Episode 4 "Summer Evening Party"

MEDITERRANEAN CHICKPEA SALAD

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!

BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD

"Ensalada de Pepino, Pimiento y Garbanzo" Delightfully colorful and refreshing salad from Pati Jinich

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