LEBANESE BEAN SALAD
Steps:
- Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.7 g, Fat 9.3 g, Fiber 10 g, Protein 13.2 g, SaturatedFat 1.3 g, Sodium 417.5 mg, Sugar 0.3 g
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
5 MINUTE BEAN AND CHICKPEA SALAD
Steps:
- In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
- Add in the beans, chickpeas, and parsley. Toss to coat.
- Refrigerate for two hours for best results.
Nutrition Facts : Calories 322 kcal, Carbohydrate 93 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 25 g, Sugar 7 g, ServingSize 1 serving
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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!
LIMA BEAN & CHICKPEA SALAD
I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy!
Provided by Chef JenniB
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Bring lima beans and enough water to cover them to a boil and turn off immediately.
- Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
- Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
- Enjoy!
- NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.
Nutrition Facts : Calories 230.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 424.8, Carbohydrate 28.9, Fiber 6.8, Sugar 2.8, Protein 9.3
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.
CHICK-PEA, CHARD, AND LIMA BEAN SOUP
Steps:
- Cut stems and center ribs away from chard leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.
- In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved chard leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.
- Serve soup with harissa to taste.
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
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
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