Chickpea Garbanzo Salad Food

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CHICKPEA SALAD



Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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 SALAD (GARBANZO BEAN SALAD)



Chickpea Salad (Garbanzo Bean Salad) image

A delicious Chic Pea salad that will please any palate, and it hardly has any fat. Its also FULL of protein.

Provided by Jes-cooks

Categories     Onions

Time 20m

Yield 6 cups (approx), 12-14 serving(s)

Number Of Ingredients 16

2 cups of drained chickpeas
3 stalks scallions, finely chopped down to the white
1/2 a red onion, chopped
1 green bell pepper, chopped
1 carrot, shaved, and chopped
1/2 cup of caned corn kernel, drained and rinsed
1/2 cup black olives, slice olives in slivers (measure BEFORE you cut)
2 medium sized tomatoes, chopped
2 garlic cloves, minced
1/2 cup couscous (1/2 c AFTER cook) (optional)
balsamic vinegar
red wine vinegar
olive oil (I prefer 'Kalamata olive oil', though any will do)
1/2 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon lemon juice (or a squeeze of fresh lemon)

Steps:

  • After cutting up and prepping all ingredients, throw them all into a big bowl.
  • Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad.
  • Stir it up a few times to get the dressing evenly disbursed.
  • Chill for 30 minutes or more, then serve and enjoy.

Nutrition Facts : Calories 79.2, Fat 1.3, SaturatedFat 0.2, Sodium 457.7, Carbohydrate 15.3, Fiber 3.2, Sugar 1.3, Protein 3

CHICKPEA SALAD



Chickpea Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

  • In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

MARINATED CHICKPEA SALAD



Marinated Chickpea Salad image

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

Provided by PalatablePastime

Categories     Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon vegan sugar (or granulated sugar)
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
  • In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
  • Pour dressing over salad and mix well.
  • Refrigerate at least 1 hour before serving, 2-3 hours is better.

Nutrition Facts : Calories 140, Fat 6.1, SaturatedFat 0.8, Sodium 290.6, Carbohydrate 19.5, Fiber 3.1, Sugar 1.7, Protein 3.5

ISRAELI CHICKPEA SALAD



Israeli Chickpea Salad image

This is a refreshing, crunchy and healthy salad with one of my favorites: chickpeas! It's a good main-dish vegetarian salad, uses ingredients typically "on-hand" - and is delicious with pita chips! As you can imagine, it's awesome with garden-fresh veggies in the summer! Add black olives if desired.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cucumber, seeded and diced
1 green bell pepper, diced
3 large ripe plum tomatoes, seeded and diced
1/4 cup chopped bermuda onion
1 (15 ounce) can chickpeas, rinsed and drained
4 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon pepper
1 1/2 teaspoons salt
4 teaspoons white vinegar

Steps:

  • Combine vegetables.
  • Whisk together dressing and mix into vegetables.
  • Allow to chill in refrigerator for an hour or so before serving.

Nutrition Facts : Calories 279.6, Fat 14.9, SaturatedFat 2.1, Sodium 1195.6, Carbohydrate 32, Fiber 6.3, Sugar 3.9, Protein 6.5

GARBANZO SALAD



Garbanzo Salad image

Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.

Provided by Acerast

Categories     Beans

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3/4 cup celery, chopped
1 garlic clove, minced
1/2 cup pimiento, chopped
2 tablespoons olive oil (Spanish for authenticity)
3 green onions, chopped
2 tablespoons balsamic vinegar
1 cup olive, sliced (black or green)
fresh ground black pepper, to taste

Steps:

  • Combine all of the ingredients in a salad bowl.
  • Add freshly ground black pepper, to taste.
  • Mix well, cover and refrigerate 24 hours.

Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2

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