CHICKPEA AND SUN-DRIED TOMATO SALAD
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
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.
CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES
Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.)
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
PUTTANESCA CHICKPEA-TOMATO SALAD
This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn't traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers - and the beans drink it all up.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
- Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 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.
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
TWO BEAN, CHICKPEA & TOMATO SALAD
Feast on a punchy, superhealthy salad that's bursting with fresh herbs
Provided by Sophie Grigson
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 55m
Number Of Ingredients 11
Steps:
- Cook the broad beans in boiling salted water for 1 minute. Drain, rinse under the cold tap and peel off the skins. Simmer the French beans in salted boiling water for 4-5 minutes, until just cooked. Drain, rinse, then cut into 2.5cm lengths.
- Mix the beans in a large bowl with the chickpeas, tomatoes and herbs.
- To make the dressing, whisk the lemon juice with the sugar, tomato purée and salt and pepper, then gradually whisk in the olive oil. Pour over the salad and toss together. Serve at room temperature.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium
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