CHICKPEA TOMATO SALAD
Chickpea Tomato Salad with a lemon herb dressing is a hit for a quick side or meal! Full of fresh ingredients and a great way to use up a can of beans, our Chickpea Tomato Salad is healthy, filling and super addictive. The bonus? You will love the Lemon-herb-garlic dressing!
Provided by Karina
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
- For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
- Serve immediately.
Nutrition Facts : Calories 221 kcal, Carbohydrate 21 g, Protein 7 g, SaturatedFat 2 g, Fiber 6 g, Sugar 2 g, Fat 11 g, ServingSize 1 serving
MEDITERRANEAN CHICKPEA SALAD
Steps:
- Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
- Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
- In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.
Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA
From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
TOMATO CHICKPEA SALAD
Make and share this Tomato Chickpea Salad recipe from Food.com.
Provided by BrendaM
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
- Dressing: Whisk together oil, vinegar, garlic and seasonings.
- Toss dressing with salad ingredients.
- Cover and refrigerate for several hours.
TOMATO, CHICKPEA, AND ARUGULA SALAD
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
- In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
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