GREEK CHICKPEA SALAD
Create this beloved Greek chickpea salad with honey lemon dressing right at home! It's loaded with delicious fresh vegetables and is easy enough to make last minute.
Provided by Katya
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
- Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula. Taste the salad..does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?
Nutrition Facts : Calories 199 calories, Sugar 10 g, Sodium 371.5 mg, Fat 9.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 5.3 g, Protein 6.9 g, Cholesterol 11.1 mg
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
VEGETARIAN ARUGULA CHICKPEA POWER SALAD
The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.
Provided by Min Kwon, M.S., R.D.
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
- Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
- Reserve the remaining chickpea and avocado salad for another purpose.
Nutrition Facts : Calories 362 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 135 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 13 grams, Sugar 5 grams
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
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- Cut the 1/2 meyer lemon into quarters. Reserve the whole meyer lemon for the dressing. Heat 1 Tbsp of the oil in a small frying pan over medium high heat. Add the chickpeas, 1 Tbsp of the rosemary, and the 4 meyer lemon pieces. Saute, stirring occasionally, about 10 minutes or until the chickpeas are crispy and the lemon is a bit charred.
- Meanwhile, squeeze the juice of the remaining meyer lemon into a container with a tight fitting lid. Add the remaining 2 Tbsp olive oil, and the remaining tsp of rosemary. Season with salt and pepper and shake until emulsified.
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