GARBANZO AND PARSLEY SALAD
Make and share this Garbanzo and Parsley Salad recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine parsley, beans, green peppers, green onions and tomatoes in a bowl.
- Combine lemon juice and garlic in a small bowl, then whisk in olive oil.
- Toss dressing with salad. Season to taste with salt and pepper.
Nutrition Facts : Calories 119, Fat 3.3, SaturatedFat 0.4, Sodium 225, Carbohydrate 19.1, Fiber 4.3, Sugar 1, Protein 4.4
PARSLEY & FETA CHICKPEA SALAD
Make and share this Parsley & Feta Chickpea Salad recipe from Food.com.
Provided by roederca090584
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute red onion and garlic in pan for a few minutes.
- Remove onion/garlic mixture from heat and set aside to cool.
- Drain chickpeas and finish preparing ingredients.
- Juice Lemon.
- Combine all ingredients in large bowl.
- Toss / Mix and enjoy!
Nutrition Facts : Calories 368.9, Fat 10.5, SaturatedFat 5.9, Cholesterol 33.5, Sodium 1026.5, Carbohydrate 54.2, Fiber 10.6, Sugar 3.6, Protein 16.7
GARBANZO AND TUNA SALAD WITH CILANTRO, PARSLEY AND RED PEPPER
Make and share this Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper recipe from Food.com.
Provided by Lise P.
Categories Tuna
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
- Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
- Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
- Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
- Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
- Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.
Nutrition Facts : Calories 380.3, Fat 17.9, SaturatedFat 2.6, Cholesterol 23, Sodium 781.1, Carbohydrate 29.1, Fiber 6, Sugar 2.2, Protein 25.8
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