Lemony Garbanzo Salad Food
MEDITERRANEAN CHICKPEA SALAD
This goat cheese, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time, so pack it for lunch or bring it to a potluck!
Provided by Jeanine Donofrio
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
- In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
- Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.
LEMONY GARBANZO SALAD
Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.
Nutrition Facts : Calories 363 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 478mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
LEMONY CHICKPEA SALAD
Provided by Cathy
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together olive oil, lemon juice, crushed red pepper, garlic and parsley. Toss in chickpeas, cover and allow them to marinate for about 30 minutes at room temperature. Serve and enjoy!
EASY CHICKPEA SALAD WITH LEMON AND DILL
This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 15m
Yield Makes approximately 6 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Provided by Molly Wizenberg
Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
CHICKPEA ARUGULA SALAD
Easy chickpea salad with canned chickpeas, baby arugula, and shaved Parmigiano Reggiano cheese in a zesty lemon vinaigrette.
Provided by James
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Drain and rinse the chickpeas.
- In a large bowl combine the chickpeas, arugula, red onion, and parsley.
- Whisk together the vinaigrette and pour over the salad. Mix well. Taste test, and if required add more salt and pepper.
- Right before serving mix the salad one more time and lay it out on a large platter. Shave a hefty amount of Parmigiano Reggiano cheese all over the salad. A vegetable peeler is a great tool for shaving the cheese. Enjoy!
Nutrition Facts : Calories 396 kcal, Fat 30.3 g, SaturatedFat 5.7 g, Cholesterol 10 mg, Sodium 1087 mg, Carbohydrate 23.1 g, Fiber 5.6 g, Sugar 3.2 g, Protein 11.7 g, ServingSize 1 serving
CHICKPEA SALAD WITH LEMON VINAIGRETTE AND FETA
Chickpea and Feta Salad is wonderful served as a light lunch with a wedge of warm flatbread, or as a side dish to an array of grilled meats and seafood.
Provided by Amanda Biddle
Categories Salad
Time 1h10m
Number Of Ingredients 8
Steps:
- Gently dry chickpeas between a double-layer of paper towels, discarding any loosened skins.
- In a large bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Add in chickpeas and parsley and toss to combine. Cover and refrigerate for at least an hour.***
- Gently stir salad and fold in crumbled Feta. Season to taste with additional salt and pepper and serve.
Nutrition Facts : Calories 365 kcal, Carbohydrate 30 g, Protein 13 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 1093 mg, Fiber 9 g, Sugar 1 g, ServingSize 0.25 recipe
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.
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LEMON CHICKPEA TOMATO GOAT CHEESE SALAD RECIPE
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Servings 4Total Time 20 minsEstimated Reading Time 50 secs
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LEMONY CHICKPEA SALAD RECIPE - TOM COLICCHIO | FOOD & …
From foodandwine.com
5/5 Total Time 2 hrs 20 minsServings 8
- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
LEMON GARBANZO SALAD WITH FETA RECIPE | MYRECIPES
From myrecipes.com
4/5 (9)Calories 390 per servingServings 1
- Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
- Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
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LEMON ORZO CHICKPEA SALAD (HEALTHY & EASY TO MAKE)– PLANT ...
From plantbasedrdblog.com
Reviews 7Total Time 18 minsServings 4-6
- Cook orzo according to package recommendations and instructions. Drain the orzo, but do not rinse it! Just set it aside and prep the remaining ingredients.
- Prepare your lemon garlic dressing. To a small bowl or jar combine olive oil, white balsamic vinegar, lemon juice, garlic, agave, basil, and oregano. Adjust with salt and pepper to taste.
- Now, to a large bowl add in your orzo then add in cucumber, onion, tomatoes, almonds, nutritional yeast, chickpeas, parsley, lemon zest, red pepper flakes and pour over your dressing.
- Toss the salad together to coat and mix ingredients well. Adjust salt and pepper to taste and serve. To really allow the flavors to meld, I recommend chilling for at least an hour in the fridge before serving.
LEMONY BULGUR CHICKPEA SALAD | THE FULL HELPING
From thefullhelping.com
3.6/5 (7)Estimated Reading Time 3 minsServings 4
- Place the bulgur, chickpeas, onion, parsley, and mint into a mixing bowl. Add the olive oil (start with two tablespoons, and add a little more if you like), lemon juice and zest, salt, and freshly ground black pepper to taste. Toss ingredients and adjust lemon and salt as needed. Serve at room temperature or cold, over fresh greens or with a vegetable side. Leftovers will keep in an airtight container in the fridge for up to 4 days.
LEMONY LENTIL AND CHICKPEA SALAD WITH RADISH AND HERBS ...
From cookieandkate.com
4.7/5 (53)Total Time 45 minsCategory SaladCalories 377 per serving
- To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
- To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
- In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.
LEMONY CHICKPEA QUINOA SALAD - FEASTING AT HOME
From feastingathome.com
5/5 (47)Calories 253 per servingCategory Salad
- Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.
- Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.
- Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl. Add the quinoa and dressing and give a good toss.
LEMONY KALE, AVOCADO, AND CHICKPEA SALAD - KITCHEN CONFIDANTE
From kitchenconfidante.com
4.8/5 (6)Total Time 20 minsCategory SaladCalories 202 per serving
- Scoop the flesh from one of the avocado halves out of its skin and put in in a large bowl. Add 1 tablespoon of lemon juice an 1/4 teaspoon of salt, and mash everything together. Add the coarsely chopped kale leaves and massage them by hand with the avocado mash until the kale becomes tender. Place the kale-avocado mash on a serving plate.
- Remove the flesh of the remaining avocado half from its skin and chop into bite-size chunks. Please in the bowl that contained the kale, and add the chickpeas.
- In a small bowl, whisk together the olive oil, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and the pepper. Drizzle over the chickpeas and avocado and toss to combine. Pile on top of the kale-avocado mash, and top with the roasted pumpkin seeds.
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4.6/5 (11)Total Time 10 minsCategory SaladCalories 177 per serving
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From neighborfoodblog.com
5/5 (1)Total Time 20 minsCategory SaladsCalories 193 per serving
- To make the dressing, whisk together the olive oil, vinegar, lemon juice, honey, and garlic. Season to taste. The dressing can be used as is, or, if you prefer, you can heat it on the stove top over low heat for 3-5 minutes to blend the flavors and mellow the garlic.
- Toss together the vegetables, chickpeas, tuna, chives, basil, and dill in a large bowl. Pour the dressing over top and mix. Allow the mixture to sit for at least 15 minutes before serving. Salad can be stored in the fridge for up to four days.
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4.8/5 (5)Total Time 10 minsCategory SaladCalories 274 per serving
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From veganosity.com
5/5 (1)Estimated Reading Time 4 minsServings 6Total Time 20 mins
- Whisk the lemon juice, vinegar, olive oil, Italian seasoning, salt, and pepper together until well combined
- In a large bowl, fold the chickpeas, palm hearts, tomatoes, olives, basil, and dressing together until combined. Grate the lemon zest on top, sprinkle a thin layer of the pink Himalayan sea salt over the salad, and add black pepper to taste.
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5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 344 per serving
- Fill a saucepan with the water and bring to a boil. Add the quinoa and cook for 12-14 minutes, stirring occasionally. Pour the quinoa through a fine mesh strainer and let all the liquid drain from the grains. Transfer the quinoa back to the pot and cover with the lid for 10 minutes to steam. Remove the lid from the pot and let the quinoa cool to room temperature. Do not use warm quinoa when making the salad.
- In a small bowl combine the lemon zest, chopped garlic, dijon mustard, lemon juice, kosher salt, black pepper and olive oil. Whisk until emulsified. set aside.
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From simple-veganista.com
5/5 (1)Total Time 30 minsCategory EntreeCalories 283 per serving
- Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork. Alternatively, use this quick and easy Instant Pot Quinoa.
- Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, lemon juice and spices, mix well. Season to taste with salt and pepper.
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From kidneyrd.com
Reviews 1Total Time 20 minsServings 2Calories 512 per serving
- In a small saucepan, bring ¾ cup water or broth to a boil. Once at a boil, add couscous, lower the heat, and let simmer for 10 minutes or per package directions. Cooked pearl couscous will be plump, slightly chewy, and tender but still retains some bite. Once cooked, remove from the heat, drain any excess water, and set aside to allow it to cool.
- p id=”instruction-step-2″ dir=”ltr”>2. In a small bowl, whisk the olive oil, lemon juice, mustard, and sea salt. Adjust seasoning to taste by adding more lemon juice for tang or an extra pinch of salt to taste.
- id=”instruction-step-3″ dir=”ltr”>3. Place kale in a mixing bowl. Drizzle half of the dressing over the kale and massage the leaves with your hands until they just start to wilt and become tender.
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From cleanfooddirtygirl.com
Reviews 10Estimated Reading Time 2 mins
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Reviews 12Servings 4Cuisine AmericanCategory Salad
- Add the wheat berries, 1/2 teaspoon salt, and water to a medium pot. Bring up to a boil, then cover the pot, turn the heat down to low, and cook until the wheat berries are tender, about 1 hour, stirring occasionally. Drain, rinse under cold running water, and drain again.
- Combine the wheat berries and all other ingredients (including the remaining 1/2 teaspoon salt) in a large bowl.
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