Sandra Lees Chick Pea Salad Food

SANDRA LEE'S CHICK PEA SALAD

Sandra Lee's Chick Pea Salad image

Taken from Sandra Lee's Money Saving Recipes. Leftovers can be used to make Round 2 Falafel. I make variation of this salad all summer long!

Provided by Miss_Elaine

Categories Beans

Time 10m

Yield 3 Cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (19 ounce) cans chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh parsley leaves, freshly chopped

Steps:

Combine all ingredients in a large mixing bowl and toss to combine.

CHICK PEA SALAD

Chick Pea Salad image

To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.

Provided by breezermom

Categories Peppers

Time 5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (19 ounce) cans garbanzo beans, drained
2 medium tomatoes, seeded and diced (chick peas)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup kalamata olive, pitted and halved
1/4 cup fresh parsley, chopped
4 green onions, chopped
1 tablespoon fresh oregano, chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.

Nutrition Facts : Calories 240.9, Fat 12.5, SaturatedFat 1.7, Sodium 409.6, Carbohydrate 27.4, Fiber 5.5, Sugar 1.8, Protein 5.8

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