GREEK CHICKPEA SALAD
Steps:
- In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
- In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
- Serve about 1 1/2 tablespoons dressing with each salad.
Nutrition Facts : ServingSize 1 container, Calories 292 kcal, Carbohydrate 28.5 g, Protein 11 g, Fat 16 g, SaturatedFat 5.5 g, Cholesterol 25 mg, Sodium 713.5 mg, Fiber 6.5 g, Sugar 4 g
GREEK CHICKPEA SALAD
Steps:
- In a small jar add all dressing ingredients and shake vigorously to emulsify.
- Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
- Drizzle with the dressing and toss to combine.
- Enjoy!
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 7 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 1306 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
GREEK SALAD WITH CHICKPEAS
This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.
Nutrition Facts : Calories 306 g, Fat 16 g, Fiber 6 g, Protein 9 g
GREEK CHICKPEA SALAD
Classic Mediterranean flavors are what make up this easy Greek chickpea salad with fresh veg, heart-healthy fats, and bright herbs keeping it light, lean and tangy.
Provided by Heidi
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill. Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar. Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.
Nutrition Facts : Calories 229 kcal, Carbohydrate 7 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 976 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GREEK TRADITIONAL BAKED CHICKPEAS (REVITHADA)
This traditional baked chickpeas recipe is naturally vegan and gluten-free, plus it's the tastiest method for preparing chickpeas.
Provided by The Hungry Bites
Categories Main Course
Time 4h25m
Number Of Ingredients 8
Steps:
- From the previous night, soak the chickpeas in a large bowl filled with water and 1 tablespoon salt. The water should cover the chickpeas by at least 2 inches.
- Drain the chickpeas and discard any that look bad. Sprinkle them with the baking soda and mix gently with your hands. Let them rest for 20 minutes and preheat your oven to 350°F (175°C).
- Rinse them very well and transfer them and the rest of the ingredients except the onions in a Dutch oven (or an oven-safe pot with a lid) and mix well. Cover the chickpeas with the chopped onions and add enough water to cover them by half an inch.Cover with the lid and bake for 3.5 - 4 hours.
- Serve with barley rusks and Kalamata olives. Eat!
GREEK MARINATED CHICKPEA SALAD
Recipe video above. Chickpea salads can be so bland... but not this one! We're marinating the chickpeas so they absorb the flavour of the lovely Greek dressing. Mediterranean flavours, bright and fresh,this works as a starch + veg side dish, or main course served with crusty bread or flatbreads for scooping!Serves 4 as a main course or 8 as a side.
Provided by Nagi
Categories Main Course Salad
Number Of Ingredients 15
Steps:
- Shake Dressing in a jar.
Nutrition Facts : Calories 238 kcal, Carbohydrate 22 g, Protein 9 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 450 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
GREEK-STYLE CHICKPEA SALAD
This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.
Provided by MelvinsWifey
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
- In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
- Pour dressing into the large bowl with chickpeas and vegetables until combined.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1
GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS
Quintessential Greek flavors - feta, lemon and dill - combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
Provided by kitty.rock
Categories Beans
Time 39m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 14
Steps:
- Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
- Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
- Divide spinach between 2 plates and top with the salad.
Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7
GREEK CHICKPEA SALAD WITH MELTING FETA
This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 15m
Number Of Ingredients 13
Steps:
- Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
- Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.
Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
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
EASY CHICKPEA SALAD
This delicious chickpea salad is made with mashed chickpeas, dill pickles, celery, Greek yogurt, mayo, and lemon juice for classic chicken salad flavors, but plant-based!
Provided by Lee Funke
Categories Salad
Time 20m
Number Of Ingredients 14
Steps:
- Begin by removing the casings from garbanzo beans. Pour the garbanzo beans into a bowl and use a dish towel or a paper towel and rub the garbanzo beans with the towel. The casings will begin to fall off the beans. Repeat this step until most of the casings fall off. Not all the casings will fall off. Remove the casings from the bowl.
- Use a wooden spoon, potato masher, or fork to mash the majority of the garbanzo beans (it's okay if there are some whole ones).
- Add the celery, white onion, and pickles to the garbanzo beans. Mix ingredients together and set aside.
- In a separate bowl, add the Greek yogurt, mayonnaise, lemon juice, pickle juice, mustard, garlic powder, salt, and pepper to a bowl, and mix.
- Pour the Greek yogurt sauce over the garbanzo bean mixture and mix until combined.
- Sprinkle it with paprika and fresh dill.
- Serve on a sandwich, over greens, or on its own.
Nutrition Facts : Calories 331 kcal, Sugar 4 g, Fat 10 g, Carbohydrate 45 g, Fiber 14 g, Protein 19 g, ServingSize 1 serving
CREAMY GREEK ORZO SALAD WITH CRISPY CHICKPEAS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
- In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.
- Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.
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- Make dressing: place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
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- In a large serving bowl toss together the chickepeas, cucumber, onions, tomatoes and kalamat olives. Tip: if you are traveling with this or are planning on preparing it sometime before serving it, use a a large bowl with a cover.
- Prepare the dressing by whisking together the olive oil, vinegar and seasoning together just before dressing the salad. Then toss the ingredients in the bowl in the dressing.
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- Chop cucumber, pepper, tomatoes, olives, and red onion. Add to a large bowl together with the chickpeas, and toss to combine.
- When ready to serve, pour dressing over the salad and toss again. Sprinkle Feta and parsley on top and serve.
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- Mix together all of the salad ingredients in a large bowl. Toss with half of the dressing. Season with extra salt ONLY IF NEEDED (depends how salty your feta cheese is).
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- Pour the dressing over the salad and toss. Refrigerate for two hours before serving if possible, otherwise serve immediately.
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- Make the dressing. Add the lemon juice to a bowl, whisk in the salt, pepper and oregano. Stir until the salt and pepper are dissolved. Next slowly add the olive oil, whisking all the time. Keep whisking until you have an emulsified sauce.Check the seasoning.
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- Drain the can of garbanzo beans into a colander. Rinse the beans in the colander, then transfer them to a clean towel.
- Pat dry the chickpeas. Some skins may fall off, that's okay! Peel those away, but don't peel all of the beans.
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- In a large bowl, mix all salad ingredients together. In a small bowl or measuring cup, whisk together the salad ingredients.
- Toss the dressing with the salad and allow to sit for 30 minutes before serving. Serve cold or at room temperature. Top with feta if desired. Store in an airtight container in the refrigerator for up to 5 days.
- Serve cold or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
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