Insanely Easy Chickpea Salad Food

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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.

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

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!

INSANELY EASY CHICKPEA SALAD

Insanely Easy Chickpea Salad image

"Insanely Easy" is right. I don't even need to look at the recipe anymore -- I just eyeball the amounts, and it comes out fine. This is a great substitute for chicken or tuna salad. It's good in sandwiches or spread on crackers. Adapted from The Teen's Vegetarian Cookbook, by Judy Krizmanic.

Provided by Lifla

Categories Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained (or about 2 cups cooked)
1/3-1/2 cup vegan mayonnaise (such as Vegenaise)
1 1/2 stalks celery, diced (optional)
1/2 teaspoon onion powder or 1/4 cup onion, minced
1/8 teaspoon garlic powder (to taste)
salt (to taste)
pepper (to taste)

Steps:

In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.
Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.

Nutrition Facts : Calories 174.2, Fat 5, SaturatedFat 0.8, Cholesterol 4.8, Sodium 417.5, Carbohydrate 27.5, Fiber 4.7, Sugar 1.2, Protein 5.4

SUPER EASY CHICKPEA SALAD

Super Easy Chickpea Salad image

I love this salad! I can hardly wait the 2 hours to start digging in. Its great because you can add whatever else you want. Its really great in the summer because I've thrown in snap peas, zucchini etc... from my garden. Please note that the cook time is the chill time required. This is better if made the day before, and gets better the longer it chills.

Provided by Thea

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (16 ounce) cans chickpeas
1 cucumber, peeled, seeded, diced
1/2 red pepper, diced
1/2 red onion, chopped
1/2 cup carrot, diced
1/2 teaspoon minced garlic
1 large tomatoes, seeded, chopped
3 -4 fresh basil leaves, washed and chopped
1/4 cup of shredded parmesan cheese (or your choice)
fresh lemon juice, to taste
black pepper, to taste
6 tablespoons paul newmans balsamic vinaigrette (to taste)
3 tablespoons ranch dressing (to taste, I use Hidden Valley Light)

Steps:

Combine all ingredients in a large bowl. Chill at least 2 hours. Serve.

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