Garbanzo Bean Tomato Salad Food
CUCUMBER AND GARBANZO BEAN SALAD
Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.
Provided by Lori Bailey
Categories Low Protein
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine beans, cucumber, onion, parsley and olives.
- In another bowl or jar combine remaining ingredients, mix well.
- Pour over salad and toss.
- Serve immediately or chill for up to 24 hours.
Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
MIDDLE EASTERN VEGETABLE SALAD
Provided by Ina Garten
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
GARBANZO BEAN SALAD
This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Provided by Melissa Belanger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g
CHICKPEA SALAD RECIPE
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
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
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
GARBANZO TOMATO SALAD
Tastes best with fresh summer herbs and garden tomatoes.
Provided by Sandy
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Drain the beans; place in a bowl with tomatoes and onion.
- In a separate bowl combine the oil, salt and pepper, and fresh-squeezed lime. Mix together and pour over the beans and tomatoes.
- Mix and chill; serve cold.
VEGAN CHICKPEA SALAD
This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It's the perfect addition to BBQs and potlucks, it's super healthy, and very easy to make!
Provided by Sina
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Rinse the canned chickpeas and kidney beans.
- Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
- Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.
CHICKPEA TOMATO SALAD
Chickpea Tomato Salad with a lemon herb dressing is a hit for a quick side or meal! Full of fresh ingredients and a great way to use up a can of beans, our Chickpea Tomato Salad is healthy, filling and super addictive. The bonus? You will love the Lemon-herb-garlic dressing!
Provided by Karina
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
- For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
- Serve immediately.
Nutrition Facts : Calories 221 kcal, Carbohydrate 21 g, Protein 7 g, SaturatedFat 2 g, Fiber 6 g, Sugar 2 g, Fat 11 g, ServingSize 1 serving
GARBANZO BEAN TOMATO SALAD
Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
5-MINUTE GREEK GARBANZO BEAN SALAD
If you don't have time to cook your beans canned garbanzo beans (BPA- free) makes this Mediterranean-style salad an easy addition to your Healthiest Way of Eating. And you will also be enjoying a rich source of health-promoting dietary fiber.
Provided by jmkuhns20
Categories Beans
Time 5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
- Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
- Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.
Nutrition Facts : Calories 461.6, Fat 22.9, SaturatedFat 3.1, Sodium 643.1, Carbohydrate 54.8, Fiber 10.8, Sugar 3, Protein 11.7
LENTIL, GARBANZO BEAN AND TOMATO SALAD
Categories Salad Tomato Side Vegetarian Quick & Easy High Fiber Lunch Chickpea Lentil Carrot Healthy Vegan Party Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
- Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
GREEN BEAN, TOMATO, AND CHICKPEA SALAD
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES
Categories Salad Bean Tomato Side No-Cook Picnic Vegetarian Backyard BBQ Chickpea Winter Chill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
- Available at Latin American markets and some supermarkets.
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- Combine the white balsamic vinegar, canola oil, olive oil, garlic, sugar, sea salt and freshly cracked pepper, to taste, in a large bowl; whisk until well combined. Add the garbanzo beans to the bowl with the vinaigrette then stir until evenly coated. Set aside for flavors to mingle while you chop the veggies.
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