Quick Chickpea Salad Food
QUICK CHICKPEA SALAD
Steps:
- Mix chickpeas, tomato, cucumber, green onion, balsamic vinegar, red wine vinegar, olive oil, garlic, basil, parsley, salt, and pepper together in a serving bowl.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 10.2 g, Fat 3.8 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 127 mg, Sugar 1.2 g
QUICK CHICKPEAS SALAD
Make and share this Quick Chickpeas Salad recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.
- Gently toss the beans and dressing and season with salt and pepper to taste.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 1, Sodium 211.8, Carbohydrate 18.9, Fiber 3.7, Sugar 2.3, Protein 3.8
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
QUICK CHICKPEA CURRY
This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g
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Servings 6Calories 108 per servingCategory Salads
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