CHICKPEA SALAD RECIPE
Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
GARBANZO BEAN SALAD WITH FETA CHEESE
Packed with flavor, fiber and healthy vitamins - this is a great salad to serve when you have a heavy main dish that needs a lighter compliment.
Provided by CookinDiva
Categories Beans
Time 15m
Yield 4 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
- Mix dressing ingredients together; toss with salad.
- Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
- If desired, you may also add a few Kalamata olives on top of each plate.
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
PASTA AND BEAN SALAD WITH FETA CHEESE
Mix up the menu and serve Pasta and Bean Salad with Feta Cheese. Our Pasta and Bean Salad with Feta Cheese also includes tomatoes, cucumbers and olives.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain.
- Rinse pasta with cold water; drain well. Place in large bowl. Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
THREE BEAN SALAD WITH FETA CHEESE
I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!
Provided by MICAHGIBSON
Categories Salad Beans Three Bean Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
- Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
- Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
- Mound salad on large shallow platter. Garnish with additional mint.
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