Best Chickpea Salad With Onions And Paprika Recipes

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

CHICKPEA SALAD WITH ONIONS AND PAPRIKA

CHICKPEA SALAD WITH ONIONS AND PAPRIKA image

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2c dried chickpeas (garbonzos), soaked in plenty of cold water overnight
1 red onion, cut in half lengthwise, then in half crosswise, and sliced with grain
4 garlic gloves, finely chopped
1 tsp ground cumin
1-2tsp paprika
3tbsp olive oil
freshly squeezed juice of 1 lemon
a small bunch of fresh flat leaf parsley, coarsely chopped
a small bunch of cilantro, coarsely chopped
4oz goat cheese, or feta, crumbled (optional)

Steps:

Drain the chickpeas and put them in a deep pan. Cover with water and bring to a boil. Reduce the heat and simmer for about 45 min, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins-you can rub them in a clean towel to remove them, or between your fingers. Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin, and paprika and toss in olive oil and lemon juice while the chickpeas are still warm, making sure they are well coated. Season with salt and pepper to taste and toss in most of the herbs. Crumble over the goat cheese, and sprinkle with the rest of the herbs, Serve while still warm with bread