Chickpea And Cucumber Salad With Fresh Mint Recipes

CLEAN EATING CUCUMBER MINT CHICKPEA SALAD

Clean Eating Cucumber Mint Chickpea Salad image

This is one of the lightest, freshest meals or side dishes with wonderful flavour combinations. So many health benefits from the chickpeas, fresh herbs, cucumber and red onion. Make this salad vegan by omitting the cheese.

Provided by Berry Sweet Life

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

1 410 g tin chickpeas
1/2 cucumber (diced small)
1/2 red onion (finely chopped)
1 large handful mint leaves (chopped)
1 large handful parsley (chopped)
1/4 cup feta cheese (crumbled or cubed)
1/4 cup almonds (roughly chopped (optional))

Steps:

Drain and rinse the chickpeas.
In a large mixing bowl, toss together all the ingredients. Spoon into a salad bowl, and serve.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

Provided by dancersrecipes

Time 29m

Yield 4

Number Of Ingredients 11

Ingredients

2 cucumbers
1 3/4 cup canned or cooked chickpeas, (garbanzo beans) rinsed.
1/2 cup roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cup currants (optional)
1 1/2 teaspoon fennel seeds
3 tablespoons minced shallots
4 tablespoons fresh lemon juice
1 1/2 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste

Steps:

Peel cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Steps:

Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CHICKPEA & CUCUMBER SALAD

Chickpea & Cucumber Salad image

Make and share this Chickpea & Cucumber Salad recipe from Food.com.

Provided by Mandy

Categories Australian

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 (400 g) cans chickpeas, rinsed, drained
2 lebanese cucumbers, halved lengthways, thinly sliced
1 red onion, halved, finely chopped
1/2 cup firmly packed roughly chopped fresh mint leaves
180 g natural yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste
salt & freshly ground black pepper

Steps:

Combine the chickpeas, cucumber, onion and mint in a large bowl.
Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Halloumi, Chickpea, and Tomato Salad with Mint image

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

Ingredients

1 (14 ounce) can chickpeas, drained
2 large tomatoes, chopped
3 medium green onions, sliced
12 leaves fresh mint, chopped
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
7 ounces halloumi cheese, sliced

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

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

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