Chickpea Salad With Garlic Cumin Vinaigrette Recipes
CHICKPEA SALAD WITH CUMIN VINAIGRETTE
No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.
Provided by Kumquat the Cats fr
Categories Beans
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
- Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
- Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.
MEDITERRANEAN CHICKPEA SALAD
This goat cheese, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time, so pack it for lunch or bring it to a potluck!
Provided by Jeanine Donofrio
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
- In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
- Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.
CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE
This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing.
Provided by morgainegeiser
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain and rinse canned chickpeas.
- Toss beans in a bowl with the onions.
- For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
- Let stand for 30 minutes longer.
- Add cilantro leaves as garnish. Serve at room temperature.
- Preparation time does not include "standing" time.
Nutrition Facts : Calories 464.8, Fat 17, SaturatedFat 2.2, Sodium 775.5, Carbohydrate 66.5, Fiber 12.8, Sugar 3, Protein 14
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