LEMONY GARBANZO SALAD
Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.
Nutrition Facts : Calories 363 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 478mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
LEMONY CHICKPEA SALAD
Provided by Cathy
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together olive oil, lemon juice, crushed red pepper, garlic and parsley. Toss in chickpeas, cover and allow them to marinate for about 30 minutes at room temperature. Serve and enjoy!
EASY CHICKPEA SALAD WITH LEMON AND DILL
This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 15m
Yield Makes approximately 6 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg
LEMON ORZO SALAD
Lemon Orzo Salad is full of bright and lemony flavors. Feel free to use whatever veggies and mix ins you have on hand.
Provided by Angela Allison
Categories Side Dish
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Cook the orzo until al dente, according to package instructions. Drain and rinse; set aside.
- In a large bowl, combine the cooled orzo, garbanzo beans, cucumber, tomatoes, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon zest and juice, dijon mustard, minced garlic, and kosher salt. Pour the dressing over the orzo and toss to combine.
- You can serve immediately or refrigerate and serve chilled. Taste for seasonings before serving.
Nutrition Facts : Calories 334 kcal, Carbohydrate 43 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 343 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
LEMONY CHICKPEA SALAD
Make and share this Lemony Chickpea Salad recipe from Food.com.
Provided by dicentra
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat,
- stirring occasionally, until the vegetables are golden, about 10 minutes.
- Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours.
- Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas.
- Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes.
- Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini.
- Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
Nutrition Facts : Calories 499.8, Fat 33.9, SaturatedFat 4.6, Sodium 46, Carbohydrate 40.3, Fiber 11.2, Sugar 8.4, Protein 11.7
More about "lemony garbanzo salad recipes"
LEMONY CHICKPEA SALAD RECIPE - TOM COLICCHIO - FOOD
From foodandwine.com
5/5 Total Time 2 hrs 20 mins
- In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
- Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
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