Roasted Chickpeas And Cucumber Salad Food

MEDITERRANEAN CHICKPEA SALAD

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.

CHICKPEA CUCUMBER SALAD

Steps:

• Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

CUCUMBER CHICKPEA SALAD

Steps:

• Mix oil & lemon juice well and set aside.
• Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

CHICKPEA CUCUMBER SALAD

Steps:

• Combine the chickpeas, cucumbers, feta, and shallot in a large bowl. Stir to combine.
• Whisk together the olive oil, lemon juice, kosher salt, and black pepper in a small bowl. Pour across the chickpea cucumber mixture. Toss to combine.
• Serve immediately or store in the refrigerator.

ROASTED CHICKPEAS AND CUCUMBER SALAD

Steps:

• Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
• Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
• Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
• Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
• When chickpeas are cool, add to dressed cucumbers.
• Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.