Chickpea Salad With Parsley Lemon And Sun Dried Tomatoes Recipes

CHICKPEA AND SUN-DRIED TOMATO SALAD

Chickpea and Sun-Dried Tomato Salad image

Instead of making pasta or potato salad for your next cookout, try making this chickpea salad instead! The best part? There's no cooking required. Just combine the chickpeas with crisp red bell peppers, sweet sun-dried tomatoes, lime juice and herbs for a refreshing and filling summer side.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

MEDITERRANEAN CHICKPEA SALAD I

Mediterranean Chickpea Salad I image

Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese.

Provided by LUCIE H.

Categories Salad Beans

Time 3h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 cup crumbled feta cheese
1 red onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
salt to taste

Steps:

In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 25.4 g, Cholesterol 56.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 13.6 g, SaturatedFat 10.7 g, Sodium 951 mg, Sugar 3.9 g

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES

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

Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

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.)

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