Cucumber Chickpea Salad With Herbed Yogurt Food

CHICKPEA SALAD RECIPE

Chickpea Salad Recipe image

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 10m

Number Of Ingredients 12

Ingredients

3 Tbsp extra virgin olive oil
3 Tbsp lemon juice (from 1 large lemon)
1 garlic clove (pressed or minced)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1 1/2 cups cherry tomatoes (halved)
1 English Cucumber (halved and sliced)
15 oz chickpeas (or garbanzo beans, drained, rinsed)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup cilantro (chopped)
4 oz feta cheese (diced)

Steps:

Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS

Chickpea Salad With Fresh Herbs and Scallions image

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

Ingredients

1/2 cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving
3 (15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

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

Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

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

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

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 SALAD WITH DILL AND CHICKPEAS

Cucumber Salad With Dill And Chickpeas image

This cooling and refreshing cucumber chickpea salad is the perfect healthy summer side! It includes cucumbers, tomatoes, chickpeas, dill, yogurt and seasoning. Serve for lunch, dinner, BBQs or as a side.

Provided by Alisa Infanti | The Delicious Spoon

Categories Salad Side Dish

Time 20m

Number Of Ingredients 11

Ingredients

2 large cucumbers (peeled, quartered and sliced to 1" thick. About 4 cups)
1 can chickpeas (796 ml )
1/2 cup red onion ( slivered)
1/2 pint grape tomatoes (halved)
1/2 cup greek yogurt
2 tbsp red wine vinegar
2 tsp lemon juice
3/4 tsp garlic powder
1 1/2 tbsp fresh dill (chopped)
1 tsp salt
1/2 tsp black pepper

Steps:

Chop peel and chop cucumbers. Then chop tomatoes in half and thinly slice cucumbers. Rinse chickpeas and shake excess water or pat them dry using a paper towel. Add all of the ingredients to a bowl.
In a small bowl whisk together Greek yogurt, vinegar, lemon juice, garlic powder, salt, pepper and dill until well combined.
Then pour the dressing over salad and toss the ingrdients until everything is evenly coated. Serve this salad cold.

Nutrition Facts : ServingSize 182 g, Calories 88 kcal, Carbohydrate 14.4 g, Protein 5.3 g, Fat 1.3 g, SaturatedFat 0.1 g, Cholesterol 1 mg, Sodium 486 mg, Fiber 3.8 g, Sugar 4.5 g, UnsaturatedFat 0.6 g