Garbanzo Vegetable Salad Food
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
GARBANZO BEAN SALAD
Steps:
- In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g
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.
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
ITALIAN-MARINATED VEGETABLE SALAD
Enjoy putting together the bright colors of fresh produce in this Italian-Marinated Vegetable Salad. You'll love the flavorful bite of vegetables and Italian seasonings to make your own Italian-Marinated Vegetable Salad.
Provided by My Food and Family
Categories Vegetable Recipes
Time 3h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Cook beans and cauliflower in boiling water in large saucepan 3 to 5 min. or until crisp-tender; drain. Rinse under cold water; drain again.
- Place bean mixture in large bowl. Add remaining ingredients; mix lightly.
- Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
MARINATED CHICKPEA SALAD
Make and share this Marinated Chickpea Salad recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
- In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
- Pour dressing over salad and mix well.
- Refrigerate at least 1 hour before serving, 2-3 hours is better.
Nutrition Facts : Calories 140, Fat 6.1, SaturatedFat 0.8, Sodium 290.6, Carbohydrate 19.5, Fiber 3.1, Sugar 1.7, Protein 3.5
GARBANZO SALAD
In an effort to get my husband to eat healthier meals that include vegetables, I came up with this little salad. I hope you enjoy it as much as we do!
Provided by canarygirl
Categories Peppers
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss everything together in a salad bowl and serve.
- Another variation is to add a 1 lb box of cooked and cooled pasta to the salad. Prepare the same way, and toss all together.
CHICKPEA SALAD SANDWICH
This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. It's got all the flavors of a classic tuna salad sandwich-dill, lemon and a bit of garlic-but with chickpeas instead to add a vegan source of protein and a healthy boost of fiber. Celery brings a nice crunch.
Provided by Anna Theoktisto
Categories Healthy Chickpea Recipes
Time 10m
Number Of Ingredients 14
Steps:
- Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
- Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread.
Nutrition Facts : Calories 623 calories, Carbohydrate 58 g, Fat 35 g, Fiber 12 g, Protein 18 g, SaturatedFat 5 g, Sodium 469 mg, Sugar 7 g
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