Rice Chickpea Salad Food
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.
RICE CHICKPEA SALAD
Make and share this Rice Chickpea Salad recipe from Food.com.
Provided by Mia in Germany
Categories Vegan
Time 30m
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice onions and fry in the olive oil until browned. Remove from pan.
- Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
- Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
- Mix in the browned onions (they should still be warm when mixed in!).
- Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.
EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD
Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.
Provided by mcleod
Categories Long Grain Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
- Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
- Serve warm or cold.
Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6
RICE AND CHICKPEA SALAD BOWL
This fresh rice and chickpea salad bowl is loaded with color and packed with flavor to keep you full and energized throughout the day.
Provided by Carolina® Rice
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Get every color on your plate for lunch with a bowl of this fresh Rice and Chickpea Salad made even quicker with Carolina® Ready to Heat Jasmine Rice microwavable Rice ready in 90 seconds! Step 1
- Prepare rice according to package directions; let cool. In a large bowl, toss together rice, oil, lemon juice, salt and pepper. Step 2
- Stir in chickpeas, tomatoes, yellow peppers, cucumbers and parsley.
CHICKPEA SALAD
This family favorite takes minutes to prepare, tastes awesome and keeps for 2 weeks (if it can last that long in your house!). A perfect summer salad for picnics, barbecues, and buffets.Hands-on time: 5 minutesRest time: 10-60 minutesServes 4-6 (just double for a brunch of 10-12)Keeps well in the fridge for 2 weeksYou might also like these Chickpea Recipes to Make Your Heart Happy.
Provided by Food Network Canada
Categories Barbeque,beans,brunch,canada day,grill,No-Cook,North American,Party Favourites,side,vegetables
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Combine all the ingredients together and toss well.
- Taste for seasoning.
- Let the salad stand for about 1 hour and serve.Tips & VariationsThis is a great dish to accompany grilled meat, chicken or fish on the BBQ.I love it as a picnic dish with other salads and some interesting breads to sop up the dressing. (Rosemary focaccia, French Baguette, etc.).To serve as a main dish for light supper or lunch, just spoon the chick peas over endive leaves, baby mixed greens or baby spinach.
CHICKPEA SALAD
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 8
Steps:
- In medium bowl combine chickpeas, tomato, onion, garlic and mint. Add vinegar and olive oil. Toss to coat. Season with salt and pepper. Chill and serve.
CHICKPEA SALAD
Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb
Provided by John Torode
Categories Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges - this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.
Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
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- Bring 1⅓ cups water to a boil over high in a saucepan with a lid. Add rice and season with ½ teaspoon salt. Reduce heat to low, stir and cook, covered, until water is absorbed, about 10 minutes. Remove lid and cover the pan with a clean dish towel. Replace lid and set aside, covered, 5 to 10 minutes. Fluff with a fork and transfer rice to a rimmed baking sheet, spreading rice out on an even layer to cool for at least 10 minutes.
- Meanwhile, toss chickpeas with 2 tablespoons oil, lemon zest and juice, ½ teaspoon salt, and several grinds black pepper in a large bowl.
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- Fill a large saucepan three-quarters full of water and bring to a boil. Add the wild rice and 1 tablespoon of salt and simmer over moderate heat until the rice is tender and most of the grains have just split, 50 minutes. Drain and rinse the rice under cold water, then drain again.
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