CHICKPEA SALAD
This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!). A perfect summer salad for picnics, barbecues, and buffets.Hands-on time: 5 minutesRest time: 10-60 minutesServes 4-6 (just double for a brunch of 10-12)Keeps well in the fridge for 2 weeksYou might also like these Chickpea Recipes to Make Your Heart Happy.
Provided by Food Network Canada
Categories Barbeque,beans,brunch,canada day,grill,No-Cook,North American,Party Favourites,side,vegetables
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Combine all the ingredients together and toss well.
- Taste for seasoning.
- Let the salad stand for about 1 hour and serve.Tips & VariationsThis is a great dish to accompany grilled meat, chicken or fish on the BBQ.I love it as a picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc.).To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach.
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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!
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.)
ESTHER'S CHICKPEA SALAD
Number Of Ingredients 8
Steps:
- Going to have to figure this one out on the fly. I would say to mix all.
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