VEGAN CHICKPEA SALAD
This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It's the perfect addition to BBQs and potlucks, it's super healthy, and very easy to make!
Provided by Sina
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Rinse the canned chickpeas and kidney beans.
- Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
- Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.
WARM CHICKPEA SALAD
Warm chickpea salad, ideal as a weekend lunch or weekday supper
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
Nutrition Facts : Calories 371 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
WARM CHICKPEA SALAD
Great flavours. Perfect to eat in the back garden with a glass of cool wine on a hot summer night. Serve with pita bread wedges.
Provided by Moor Driver
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C.
- Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.
- Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.
- Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.
Nutrition Facts : Calories 510.2, Fat 25.1, SaturatedFat 6.5, Cholesterol 22.3, Sodium 894.8, Carbohydrate 58, Fiber 12.2, Sugar 8.5, Protein 16.2
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