Best Chickpea Avocado And Sun Dried Tomato Salad Recipes

Chickpea and Sun-Dried Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

Whisk together 2 tablespoons lime juice, 1/2 teaspoon lime zest, 1 tablespoon each olive oil and oil from a jar of sun-dried tomatoes and a pinch of salt. Add a 14-ounce can chickpeas (drained and rinsed), 1 chopped red bell pepper, 1/4 cup sliced sun-dried tomatoes and 1/2 cup chopped cilantro. Season with salt. Refrigerate at least 15 minutes before serving.

Chickpea, Avocado and Sun-Dried Tomato Salad image

Provided by Norahs Girl

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can chickpeas
1 -2 ripe avocado
2 cups shredded cabbage
1/2 cup pitted olive
1/2 cup sun-dried tomato, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until sof)
1 -2 spring onion, chopped
1 -2 tablespoon fresh parsley, chopped
1/2 cup cold extra virgin olive oil
1/2 teaspoon herb-seasoned salt

Steps:

Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
Dressing----------.
Blend spring onions, parsley, salt and olive oil.
Pour over salad ingredients.

Nutrition Facts : Calories 492.6, Fat 37.6, SaturatedFat 5.2, Sodium 594.3, Carbohydrate 35.5, Fiber 10.4, Sugar 4.1, Protein 7.9

Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes image

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Steps:

Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)