CHICKPEA SALAD WITH RED ONION AND TOMATO
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
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
COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO
Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.
Provided by Genevieve Ko
Categories dinner, lunch, grains and rice, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
- Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
- When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
- Divide among dishes and top with the remaining feta and the celery or chile, if using.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEAN, TOMATO, AND CHICKPEA SALAD
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g
MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD
This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.
Provided by Marie
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
- Mix together olive oil and balsamic vinegar, and season to taste with salt.
- Drizzle over salad and toss until well combined, and adjust seasoning as needed.
- Cover and refrigerate at least 45 minutes before serving.
- Serve chilled.
CHICKPEA, CHERRY TOMATO, AND FETA SALAD
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.
Nutrition Facts : Calories 268 g, Fat 18 g, Protein 11 g
BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
- In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g
HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT
Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.
Provided by cheesemite
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
- Stir halloumi into the salad and serve immediately.
Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g
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, 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.
SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD
Provided by Bobby Flay
Time 2h30m
Yield 8 servings
Number Of Ingredients 35
Steps:
- Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
- Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
- Yield: 8 servings
- Mix all ingredients together in a small bowl.
- Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
- Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.
BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD
This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.
Provided by nadia murray
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
- Stir in red onion and season with salt and pepper.
- Add cherry tomatoes, chickpeas and broccoli; toss to coat.
- Serve immediately, room temperature or chilled.
CHICKPEA, CHERRY TOMATO, AND FETA SALAD
Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.
Provided by Faith77
Categories Beans
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- In a bowl, combine all ingredients.
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, VIDALIA ONION, & CHICKPEA SALAD
Make and share this Tomato, Vidalia Onion, & Chickpea Salad recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together vegetables and chickpeas in a salad bowl.
- In another small bowl, whisk together basil, vinegar, oil, mustard, salt, and pepper.
- Pour over salad and toss.
- Add Parmesan and toss again.
- Serve.
BROCCOLI, CHICKPEA, AND TOMATO SALAD
Steps:
- Cut the florets from the broccoli (reserve the stalks for another use). In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.
- In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
- Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
GREEN BEAN, CHICKPEA, AND TOMATO SALAD
Steps:
- Place the beans in a large saucepan of boiling water and cook 3 minutes. drain and plunge beans into ice water and drain. Combine beans, tomato and remaining ingredients in a large bowl; toss well to combine
GREEN BEAN, TOMATO AND CHICKPEA SALAD
Categories Salad Bean Side No-Cook Kid-Friendly Quick & Easy Backyard BBQ
Yield 4 people
Number Of Ingredients 9
Steps:
- Boil beans in large pot of salted water for about 4 minutes until crips tender. Drain and rinse uner cool water. Meanwhile, stir all remaining ingredients except for parsely and feta in a bowl, Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
CHICKPEA SALAD WITH RED ONION AND TOMATO
Make and share this Chickpea Salad With Red Onion and Tomato recipe from Food.com.
Provided by tdlopez
Categories Beans
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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 263.3, Fat 11.8, SaturatedFat 1.6, Sodium 409.1, Carbohydrate 33.5, Fiber 6.7, Sugar 1.2, Protein 7.3
MEDITERRANEAN LAMB ON CHICKPEA AND TOMATO SALAD
Make and share this Mediterranean Lamb on Chickpea and Tomato Salad recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
- Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
- Stir together remaining yoghurt and garlic in a bowl.
- Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
- Finish with a generous dollop of garlic flavoured yoghurt.
Nutrition Facts : Calories 926.8, Fat 59.6, SaturatedFat 22.3, Cholesterol 126.9, Sodium 745.7, Carbohydrate 58.2, Fiber 10.9, Sugar 9.2, Protein 40
CHICKPEA, TOMATO AND FETA SALAD
Steps:
- In a medium bowl, combine chickpeas, tomatoes, feta, lemon juice, parsley and cucumber. Season with salt and pepper.
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