Mexican Inspired Chickpea Salad Food

HEALTHY MEXICAN CHICKPEA SALAD

Healthy Mexican Chickpea Salad image

This Healthy Mexican Chickpea Salad recipe is fresh, easy to make and packed with nutritious ingredients ready in only 15 minutes! (gluten free + vegetarian + vegan)

Provided by Isabel Eats

Categories Side

Time 15m

Number Of Ingredients 12

Ingredients

2 15-ounce can of chickpeas, (drained and rinsed (about 3 cups cooked chickpeas))
3/4 cup finely diced red onions ((about 1/2 large red onion))
1 cup quartered cherry tomatoes
1 large jalapeño, (finely diced)
1/3 cup chopped cilantro
1 avocado, (diced)
1/4 cup olive oil
2 tablespoons white wine vinegar
2 medium limes, (juiced (about 1/4 cup lime juice))
1 teaspoon minced garlic ((about 2 cloves))
1 pinch of salt
1 pinch of black pepper

Steps:

In a large bowl, add chickpeas, red onions, cherry tomatoes, jalapeños, cilantro and avocados. Stir together and set aside.
For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.

Nutrition Facts : ServingSize 1 /6 of recipe, Calories 245 kcal, Carbohydrate 16 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Sodium 357 mg, Fiber 8 g, Sugar 5 g

MEDITERRANEAN-INSPIRED CHICKPEA SALAD

Mediterranean-Inspired Chickpea Salad image

A quick and easy Mediterranean-inspired salad.

Provided by Caleb Zulawski

Categories Salad Beans

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon chopped garlic
1 (15 ounce) can chickpeas, drained
1 (6 ounce) can small black olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) jar roasted red peppers, drained and chopped
3 ounces crumbled feta cheese
1 ½ ounces non-pareil capers, rinsed and drained
1 (10 ounce) jar dolmas (grape leaves), drained and rinsed

Steps:

Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g

MEXICAN-STYLE CHICK-PEA SALAD

Mexican-Style Chick-Pea Salad image

Categories Salad Bean Garlic Onion Pepper Tomato No-Cook Vegetarian Lime Summer Jalapeño Gourmet

Yield Serves 6 as a side dish

Number Of Ingredients 11

Ingredients

2 canned chipotle chiles in adobo*
3 fresh jalapeño chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
4 cups drained canned chick-peas (two 19-ounce cans)
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tablespoons chopped fresh cilantro leaves
ground black pepper
*available at some specialty foods shops.

Steps:

Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalape‱os. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas and in a large bowl stir together all ingredients except additional lime juice. Chill salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

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!

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