Marinated Chickpea Salad Recipes

MARINATED CHICKPEAS

Marinated Chickpeas image

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Provided by Rita Spangler

Categories Side Dish Beans and Peas

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Steps:

Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g

MARINATED GREEK-INSPIRED CHICKPEA SALAD

Marinated Greek-Inspired Chickpea Salad image

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.

Provided by Michelle Walker

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

5 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
3 cloves garlic, minced
1 teaspoon cracked black pepper
½ teaspoon kosher salt
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) basket cherry tomatoes, diced
1 (8 ounce) package crumbled feta cheese
1 large English cucumber, diced
1 large red bell pepper, diced
1 medium sweet red onion, diced
1 bunch fresh mint, chopped

Steps:

Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g

MARINATED CHICKPEAS

Marinated Chickpeas image

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

Ingredients

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

Steps:

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

MARINATED CHICKPEA SALAD

Marinated Chickpea Salad image

The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.

Provided by Studentchef

Categories Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 (19 ounce) cans chickpeas, rinsed and drained
4 stalks celery, diced
1 red bell pepper, diced
1/2 sweet white onions or 1/2 red onion, finely chopped
1 large carrot, grated
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped of fresh mint
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
salt & freshly ground black pepper

Steps:

In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
Por over the salad mixture and let stand at least 20 minutes before serving.
Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

Nutrition Facts : Calories 315.6, Fat 9.2, SaturatedFat 1.2, Sodium 628.7, Carbohydrate 48.9, Fiber 10.1, Sugar 1.7, Protein 10.6

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD

Citrus-Marinated Broccoli and Chickpea Salad image

Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.

Provided by Food Network

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
1 pound broccoli crowns
1 medium zucchini, chopped into 1/2-inch pieces
1 pint cherry tomatoes, sliced
One 15-ounce can chickpeas, rinsed and drained
2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped Hatch peppers
1 tablespoon honey
2 cloves garlic
1 medium navel orange, juiced (about 1/4 cup)

Steps:

For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Marinated Celery Salad With Chickpeas and Parmesan image

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.

Provided by Julia Moskin

Categories salads and dressings, main course

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons sherry vinegar, more as needed
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup or honey
Salt and ground black pepper
2 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil, more as needed
4 cups cooked or canned chickpeas
4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
1 to 2 cups loosely packed celery leaves, coarsely chopped
1 pint small tomatoes, halved
1/4 cup loosely packed basil leaves, rolled and julienned
2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

Steps:

In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams

MARINATED CHICKPEA SALAD

Marinated Chickpea Salad image

Make and share this Marinated Chickpea Salad recipe from Food.com.

Provided by PalatablePastime

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon vegan sugar (or granulated sugar)
1/4 teaspoon pepper

Steps:

In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
Pour dressing over salad and mix well.
Refrigerate at least 1 hour before serving, 2-3 hours is better.

Nutrition Facts : Calories 140, Fat 6.1, SaturatedFat 0.8, Sodium 290.6, Carbohydrate 19.5, Fiber 3.1, Sugar 1.7, Protein 3.5

MARINATED CHICKPEA SALAD

Marinated Chickpea Salad image

A nice, mild tasting salad that is fiber filled, and low carb. It can be a side dish, or with chicken a cool, satisfing lunch. Adapted from an old WW cookbook.Prep time does not include marinating overnight.

Provided by carole in orlando

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can garbanzo beans (chickpea)
1 cup cherry tomatoes, halved
1/2 cup green onion, chopped
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 packet Splenda sugar substitute
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons garlic, minced

Steps:

Drain and rinse the chickpeas (you may use other beans-black, black-eyed peas, cannellini, etc.) Put the chickpeas, onions and tomato halves in a bowl.
In a separate bowl mix the remaining ingredients and blend well.
Pour the dressing over the bean mixture and toss gently.
Cover and marinate overnight.
The chickpeas will absorb the flavor nicely.
Serve as a side dish, or cut up some leftover chicken breasts and place the bean salad on a bed of salad greens and place the chicken on top.

Nutrition Facts : Calories 172, Fat 4.7, SaturatedFat 0.6, Sodium 613.2, Carbohydrate 27.7, Fiber 5.6, Sugar 1.6, Protein 6

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