Cucumber Chick Pea Salad Food
CUCUMBER CHICKPEA SALAD
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
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.
CUCUMBER & CHICK PEA SALAD
Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
- Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
- Refrigerate for at least 2 hours to allow veggies to meld.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7
CHICKPEA CUCUMBER SALAD
This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CUCUMBER CHICKPEA SALAD WITH DILL
A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.
Provided by iewe7726
Categories Egyptian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349.3, Fat 19.8, SaturatedFat 2.7, Sodium 434.4, Carbohydrate 36.9, Fiber 7.2, Sugar 2.4, Protein 7.9
CUCUMBER-CHICKPEA SALAD
Cool cucumber, salty feta and creamy tzatziki come together to make a tasty and refreshing salad.Estimated cost: $1.50 per serving.Brought to you by Walmart.You might also like these Chickpea Recipes to Make Your Heart Happy.
Provided by Food Network Canada
Categories cheese,Greek,Legumes,No-Cook,salad,vegetables
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium bowl combine cucumbers, chickpeas and onion. Pour Tzatziki dressing over mixture; toss to coat. Season with salt and pepper to taste. Sprinkle with feta. Refrigerate up to 2 hours or serve immediately.
MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD
This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.
Provided by Marie
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
- Mix together olive oil and balsamic vinegar, and season to taste with salt.
- Drizzle over salad and toss until well combined, and adjust seasoning as needed.
- Cover and refrigerate at least 45 minutes before serving.
- Serve chilled.
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
- Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
- In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
- Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
- Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.
Nutrition Facts : Calories 276 g, Cholesterol 5 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 446 g
CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT
This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
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.
CHICK PEA SALAD
To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.
Provided by breezermom
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
- Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Nutrition Facts : Calories 240.9, Fat 12.5, SaturatedFat 1.7, Sodium 409.6, Carbohydrate 27.4, Fiber 5.5, Sugar 1.8, Protein 5.8
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