Chickpea And Cucumber Salad With Fresh Mint Food

CLEAN EATING CUCUMBER MINT CHICKPEA SALAD

Clean Eating Cucumber Mint Chickpea Salad image

This is one of the lightest, freshest meals or side dishes with wonderful flavour combinations. So many health benefits from the chickpeas, fresh herbs, cucumber and red onion. Make this salad vegan by omitting the cheese.

Provided by Berry Sweet Life

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

1 410 g tin chickpeas
1/2 cucumber (diced small)
1/2 red onion (finely chopped)
1 large handful mint leaves (chopped)
1 large handful parsley (chopped)
1/4 cup feta cheese (crumbled or cubed)
1/4 cup almonds (roughly chopped (optional))

Steps:

Drain and rinse the chickpeas.
In a large mixing bowl, toss together all the ingredients. Spoon into a salad bowl, and serve.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

Provided by dancersrecipes

Time 29m

Yield 4

Number Of Ingredients 11

Ingredients

2 cucumbers
1 3/4 cup canned or cooked chickpeas, (garbanzo beans) rinsed.
1/2 cup roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cup currants (optional)
1 1/2 teaspoon fennel seeds
3 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 1/2 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste

Steps:

Peel cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

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

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

ROASTED CHICKPEAS AND CUCUMBER SALAD

Roasted Chickpeas and Cucumber Salad image

If you're dieting and looking for filling, high-fiber, low-fat fat foods, then the simple chickpea is a dream food come true. These beans have been shown to help dieters stay on track and avoid unhealthy snacks. Inspired by this news, I created a simple side dish featuring roasted chickpeas, because I think they taste so much better that way. This salad makes a perfect side dish or a light lunch.

Provided by JuleeM13

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 1/2 ounce) can chickpeas, well rinsed
4 garlic cloves
2 teaspoons olive oil, divided
1 medium English cucumber
2 tablespoons of fresh mint, finely chopped
3 tablespoons nonfat Greek yogurt
2 tablespoons lemon juice, about 1 lemon
3 tablespoons fresh dill, finely chopped
salt and pepper

Steps:

Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
When chickpeas are cool, add to dressed cucumbers.
Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.

Nutrition Facts : Calories 169.5, Fat 3.6, SaturatedFat 0.5, Sodium 331.7, Carbohydrate 29.4, Fiber 5.5, Sugar 1.5, Protein 6.2

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