Chickpea Salad With Herbs Food
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit, April 2011. Can easily be tweaked to suit your taste. For a spicy version, add cilantro and red onion or shallots. For curried version, add some curry powder. Very light and refreshing and makes an excellent side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit April 2011. Really delicious and easy salad, can be adjusted to your personal taste. Want more heat? Add cilantro and red onion or shallots. Make it curried by adding curry powder. Very versatile side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
Nutrition Facts : Calories 411.8, Fat 16.3, SaturatedFat 4.4, Cholesterol 14.7, Sodium 893.2, Carbohydrate 50.6, Fiber 9.6, Sugar 0.6, Protein 17.3
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CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From bonappetit.com
4.3/5 (86)Author Molly WizenbergServings 2
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.
- DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
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