Chickpea Cucumber Salad Food

CUCUMBER CHICKPEA SALAD

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.

CHICKPEA CUCUMBER SALAD

Steps:

• Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

CHICKPEA SALAD

Steps:

• In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

CHICKPEA CUCUMBER SALAD

Steps:

• Combine the chickpeas, cucumbers, feta, and shallot in a large bowl. Stir to combine.
• Whisk together the olive oil, lemon juice, kosher salt, and black pepper in a small bowl. Pour across the chickpea cucumber mixture. Toss to combine.
• Serve immediately or store in the refrigerator.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Steps:

• Peel the cucumbers if they are waxed, 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.

CHICKPEA SALAD

Steps:

• Place chickpeas in large bowl and soak overnight.
• Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
• Rinse under cold water and drain.
• Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.

MEDITERRANEAN CHICKPEA SALAD

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.

HEALTHY CHICKPEA SALAD RECIPE

Steps:

• In a large bowl, place all salad ingredients.Make the dressing: In a small bowl whisk lemon juice, olive oil, Dijon mustard, salt, pepper and cumin.Pour the dressing over the salad, mix well and serve! CAN WE MAKE THIS CHICKPEA SALAD VEGAN?Yes! You easily can make this chickpea salad vegan by removing the cheese from the recipe. The cheese gives a nice flavor to the salad, but even without the cheese the salad will taste great.WHAT KIND OF CHEESE CAN WE USE INSTEAD OF FETA CHEESE?Basically, you can use almost any hard cheese that you like. Here's my favorites: goat cheese, blue cheese, parmesan shavings and more.CAN WE USE RAW CHICKPEAS INSTEAD OF CANNED?If you want to use raw chickpeas, you need to follow these steps: place the chickpeas in a large bowl, cover them with cold water and let soak in the fridge overnight, then rinse soaked chickpeas under cold water, place in a large pot, cover with water and cook until soft. As you see, this process takes time, canned chickpeas are much easier to use and they are pretty chip as well.MORE HEALTHY SALAD RECIPES:Avocado and Eggs SaladAvocado and Tuna SaladCauliflower SaladGreek SaladNicoise Salad

ROASTED CHICKPEAS AND CUCUMBER SALAD

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.

CUCUMBER CHICKPEA SALAD WITH DILL

Steps:

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

CHICKPEA CUCUMBER SALAD

Steps:

• Combine chickpeas, cucumber and black olives in a bowl and set aside.
• In a separate bowl, whisk together olive oil, vinegar, sugar, salt, pepper and Italian seasoning. Stir in parsley and pour over chickpea mixture.
• Toss to coat and refrigerate until serving.

CUCUMBER CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.Cut the boiled eggs into halves.

CHICKPEA & CUCUMBER SALAD

Steps:

• Combine the chickpeas, cucumber, onion and mint in a large bowl.
• Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.

CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.

CUCUMBER TOMATO CHICKPEA FETA SALAD RECIPE

Steps:

• In a large bowl, add the olive oil, white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.
• Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
• Rinse the Garbanzo beans. And, set aside.
• Cut the cherry tomatoes in half after you wash them. Set aside.
• Slice and quarter the red onion. Separate the onion layers. Set aside.
• Finely chop up fresh parsley. Set aside.
• In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.
• Add the red onion to the bowl.
• The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.
• And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.
• Refrigerate for 1-2 hours. Or, you can eat it right away.