Bulgur Garbanzo Bean And Cucumber Salad Recipes
TABBOULEH WITH GARBANZO BEANS
Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
- In tightly covered container, shake all dressing ingredients.
- Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g
CHICKPEA SALAD
Steps:
- Combine all the ingredients together and toss well.
Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
SESAME GARBANZO CUCUMBER SALAD
When I was pregnant several summers ago, I loved this light, cool salad. It is meant to be a side dish for 4-6, but my husband and I ate it as a main dish for 2. Cook time does not include 15 minutes marinating time.
Provided by Serah B.
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel cucumbers and quarter lengthwise. Slice into 1/4 inch pieces.
- Combine cucumbers, green pepper, onion and garbanzo beans in a bowl.
- In a separate bowl, mix oil and tahini thoroughly.
- Add oil/tahini and vinegar to the vegetables. Mix well.
- Let sit at room temperature for at least 15 minutes. Serve.
Nutrition Facts : Calories 270.8, Fat 13.4, SaturatedFat 1.9, Sodium 324.9, Carbohydrate 32.9, Fiber 6.4, Sugar 3.7, Protein 7.3
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
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