Summer Chickpea Salad Food

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CHICKPEA SALAD RECIPE



Chickpea Salad Recipe image

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 10m

Number Of Ingredients 12

3 Tbsp extra virgin olive oil
3 Tbsp lemon juice (from 1 large lemon)
1 garlic clove (pressed or minced)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1 1/2 cups cherry tomatoes (halved)
1 English Cucumber (halved and sliced)
15 oz chickpeas (or garbanzo beans, drained, rinsed)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup cilantro (chopped)
4 oz feta cheese (diced)

Steps:

  • Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
  • Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

CHICKPEA SALAD



Chickpea Salad image

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

1 can chick peas (19 oz/540 ml), rinsed and drained
¼ cup cilantro/coriander, chopped, or substitute fresh parsley,
¼ cup onion, finely chopped
½ red pepper, chopped
1 large clove garlic, minced
3 Tbsp lemon juice
2 Tbsp olive oil
cayenne pepper, to taste

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.

SUMMER CHICKPEA SALAD



Summer Chickpea Salad image

Delicious and inexpensive, this is a breeze to whip up. You will love this sunny salad packed with seasonal tomatoes, basil, and garlic. An awesome take-along salad for work with some whole-grain pita wedges or a whole-grain bun, or a nice side for grilled chicken, pork, or fish! I heat the salad dressing (before adding the chopped garlic) in the microwave 30 seconds to ensure the honey incorporates.

Provided by Giardino

Categories     Salad     Beans

Time 1h16m

Yield 6

Number Of Ingredients 12

2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
1 pint small cherry tomatoes, halved
3 tablespoons finely shredded basil leaves
½ cup crumbled goat-milk feta cheese
2 tablespoons honey
3 large cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt

Steps:

  • Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
  • Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
  • Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 50.9 g, Cholesterol 11.1 mg, Fat 11.7 g, Fiber 8.6 g, Protein 11.4 g, SaturatedFat 3 g, Sodium 780 mg, Sugar 6.3 g

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