CHICKPEA SALAD - GARBANZO EXTRAVAGANZO
Healthful and Delicious Garbanzo Salad Protein-rich chickpeas (also called garbanzo beans) have a deliciously earthy, nutty flavor that your family will love in this vegetarian chickpea salad. The chickpeas are tossed with baby spinach and red onion, and finished with a zippy, balsamic-olive oil vinaigrette. Use original GOYA® Chick Peas or GOYA® Low Sodium Chick Peas. GOYA® Chick Peas are so delicious, right out of the can, that this side dish salad is sure to win a place at your family's table, often!
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Step 1 In large bowl, toss together chickpeas, spinach, and onions. Step 2 Pour vinegar into small bowl. Using whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.
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
GOYA CHICKPEA SALAD
Make and share this Goya Chickpea Salad recipe from Food.com.
Provided by Vegwife
Categories Vegetable
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients. Refrigerate 30 minutes.
Nutrition Facts : Calories 182.2, Fat 10, SaturatedFat 1.4, Sodium 227.4, Carbohydrate 20.1, Fiber 4, Sugar 1.4, Protein 4.2
CREAMY CHICKPEA SALAD
A Middle Eastern salad I found online. Haven't tried it yet, but looking forward to doing so here soon. ZWT Summer'07
Provided by LoriInIndiana
Categories Beans
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl.
- Mix until coated.
Nutrition Facts : Calories 206.8, Fat 11.4, SaturatedFat 1.7, Cholesterol 5.4, Sodium 416.1, Carbohydrate 22.3, Fiber 4.2, Sugar 1.9, Protein 4.7
INDIAN CHICKPEA SALAD
Make and share this Indian Chickpea Salad recipe from Food.com.
Provided by johnnyfay
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Empty both cans of chickpeas into colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
- Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
- Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
- Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. The flavor intensifies as it sits so, refrigerate before serving for a stronger flavor.
Nutrition Facts : Calories 328.5, Fat 9.4, SaturatedFat 1.2, Sodium 785, Carbohydrate 52, Fiber 10.3, Sugar 0.9, Protein 11.1
GREEK-STYLE CHICKPEA SALAD
As the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook's Illustrated Best Light Recipe. A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, "feta-ey-ness"). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It's not good for healthy eating or the texture of the food. This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you're concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing. Oh, and it's delicious, too, as Cook's Illustrated recipes tend to be. The Best Light Recipe tome is quickly becoming an all-star of my cookbook collection, joining the ranks of their Best 30-Minute Recipe book and Christopher Kimball's The Cook's Bible. All are highly suggested reading. Enjoy the end of your mayo-less summers. See you in the mayo-less autumn.
Provided by tdlopez
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Procedure.
- In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.
CHICKPEA SALAD
This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe.
Provided by Latchy
Categories Weeknight
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chickpeas in large bowl and soak overnight.
- Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
- Rinse under cold water and drain.
- Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.
Nutrition Facts : Calories 219.8, Fat 9, SaturatedFat 1.2, Sodium 35.5, Carbohydrate 28.7, Fiber 7.8, Sugar 6.9, Protein 8.3
MEXICAN CHICKPEA SALAD
Make and share this Mexican Chickpea Salad recipe from Food.com.
Provided by Katzen
Categories Beans
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skilled or saucepan on low heat, sauté the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside.
- Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sautéing oil and toss well. Serve immediately or chill to allow flavours to develop.
Nutrition Facts : Calories 213.8, Fat 11.3, SaturatedFat 1.5, Sodium 1145.2, Carbohydrate 24.3, Fiber 4.9, Sugar 2.1, Protein 5.2
GOYA THREE BEAN SALAD
Make and share this Goya Three Bean Salad recipe from Food.com.
Provided by Pinay0618
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
- In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
Nutrition Facts : Calories 308.6, Fat 14.8, SaturatedFat 2.1, Sodium 331.8, Carbohydrate 34.9, Fiber 8.8, Sugar 1.5, Protein 10.5
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