Cauliflower Chickpea And Pesto Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CAULIFLOWER AND CHICKPEA PESTO PASTA



Roasted Cauliflower and Chickpea Pesto Pasta image

Provided by Danae Halliday

Categories     Pasta

Time 35m

Number Of Ingredients 10

12 ounces pasta
1 1/2 tablespoons olive oil
4 cups cauliflower florets
15 ounce can chickpeas, rinsed, drained and patted dry
Kosher salt and fresh ground black pepper to taste
3 tablespoons pesto
1/2 of a lemon + zest
1/4 cup shredded Parmesan cheese
1/2 cup part skim ricotta cheese
Chopped parsley for garnish

Steps:

  • Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
  • While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
  • Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
  • Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.

Nutrition Facts : Calories 481 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 19 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 458 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

HERBY CAULIFLOWER SALAD WITH CHICKPEAS



Herby Cauliflower Salad with Chickpeas image

Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 45m

Yield Makes about 10 cups

Number Of Ingredients 10

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

Steps:

  • Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
  • Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
  • To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
  • Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
  • The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g

CAULIFLOWER, CHICKPEA AND PESTO SALAD



Cauliflower, Chickpea and Pesto Salad image

This is a salad using raw cauliflower. Please feel free to use different ingredients for mixing in with the cauliflower, such as red/green peppers, edamame, tofu, different types of beans, corn, and red onion. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Cauliflower

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 head cauliflower
2 tomatoes
4 green onions, chopped
1 (15 ounce) can garbanzo beans, beans, rinsed and drained (chickpea, or you can cook on your own)
1/2-3/4 cup pesto sauce (home-made or store-bought)
black pepper

Steps:

  • Cut cauliflower into florets. Add them to the food processor and process until finely ground.
  • Dice one tomato and slice another tomato for garnishing.
  • In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
  • Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
  • Arrange the salad on a plate with tomato slices. Infuse love and serve!

CHICKPEA AND CAULIFLOWER SALAD



Chickpea and Cauliflower Salad image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 can (15.5 ounces) rinsed and drained chickpeas
3 tablespoons drained capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
Salt and pepper
2 tablespoons red-wine vinegar
1/2 head sliced cauliflower
1/2 cup chopped, roasted, salted almonds
1/3 cup golden raisins
1/2 cup chopped fresh parsley

Steps:

  • On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.

CAULIFLOWER AND CHICKPEA SALAD



Cauliflower and Chickpea Salad image

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

Provided by dicentra

Categories     Cauliflower

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup chickpeas, cooked
1/2 cauliflower, cut up and cooked
1/2 onion, diced
1 garlic clove, minced
1 bunch coriander
1 sprig basil or 1 sprig mint
2 tomatoes, diced
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon powdered ginger

Steps:

  • Chop herbs and mix with garlic, spices and olive oil.
  • Toss with cauliflower and chickpeas. Chill before serving.

Nutrition Facts : Calories 118.1, Fat 2, SaturatedFat 0.3, Sodium 204.7, Carbohydrate 21.6, Fiber 5.4, Sugar 4, Protein 5.1

CHICKEN, CHICKPEA, AND PESTO SALAD



Chicken, Chickpea, and Pesto Salad image

Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 7

2 shredded cooked chicken breast halves
1/2 large English cucumber, thinly sliced
2 celery stalks, thinly sliced
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup Basic Basil Pesto
Squeeze of lemon
Coarse salt and ground pepper

Steps:

  • In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.

Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g

PESTO CHICKPEA SNACK SALAD RECIPE BY TASTY



Pesto Chickpea Snack Salad Recipe by Tasty image

Here's what you need: chickpeas, cherry tomato, feta cheese, pesto

Provided by Mercedes Sandoval

Categories     Sides

Yield 1 serving

Number Of Ingredients 4

⅓ cup chickpeas
⅓ cup cherry tomato, halved
1 tablespoon feta cheese
1 teaspoon pesto

Steps:

  • Combine all ingredients in a small bowl.
  • Mix thoroughly. Serve.
  • Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, Sugar 4 grams

More about "cauliflower chickpea and pesto salad recipes"

CHICKPEA, CAULIFLOWER & HARISSA SALAD | PESTO PRINCESS
chickpea-cauliflower-harissa-salad-pesto-princess image
1. Preheat the oven to 180°C. 2. In a large oven-proof dish, toss the cauliflower florets with olive oil, cumin seeds, salt and pepper. Roast for about 10 minutes …
From pesto.co.za
Estimated Reading Time 1 min


CHICKPEA, PESTO AND MOZZARELLA PEARL SALAD - COZY PEACH KITCHEN
2021-01-13 Recipe features. quick & easy: made using only 5 ingredients in 5 minutes; customizable: use a different kind of bean, double the recipe, add pasta, use homemade pesto, etc.; unlike a classic chickpea salad, this one is mayo-free; Ingredients
From cozypeachkitchen.com


EASY CAULIFLOWER & CHICKPEAS SALAD – CUCCHIARELLA
2020-04-13 Wash and dry the salad and pour it into a large bowl. Wash and dry the tomatoes, then cut them into wedges and remove the seeds. Put tomatoes on a plate with a little salt to make them lose the excess of water, then add them to the salad. As for cauliflower, wash it and cut it into thin slices vertically and sprinkle with a teaspoon of salt.
From cucchiarella.com


SPICY ROASTED CHICKPEA AND CAULIFLOWER SALAD - FOOD NOUVEAU
Instructions. Preheat the oven to 450°F (220°C). Line a baking sheet with aluminum foil. In a large bowl, add the chickpeas, cauliflower florets, lemon wedges, and garlic cloves. In a small bowl, whisk together the olive oil, honey, salt, and crushed red pepper.
From foodnouveau.com


CAULIFLOWER CHICKPEA AND PESTO SALAD RECIPE - WEBETUTORIAL
The ingredients are useful to make cauliflower chickpea and pesto salad recipe that are cauliflower, tomatoes, green onions, garbanzo beans, pesto sauce, black pepper . Cauliflower chickpea and pesto salad may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or ...
From webetutorial.com


CAULIFLOWER PESTO PEANUT SALAD | BETTER HOMES & GARDENS
Directions. Cook cauliflower in a large amount of boiling water for 4 minutes or until just tender. Drain and transfer to a large bowl of ice water to cool. Drain well. In a large bowl stir together the pesto, vinegar, salt, peanuts, and peppers. Add cauliflower and arugula and toss to combine. Top with additional chopped peanuts, if desired.
From bhg.com


MEDITERRANEAN CAULIFLOWER CHICKPEA SALAD - THE TOASTED PINE NUT
2020-01-13 Preheat oven to 400F. Place the drained and rinsed chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with cumin, chili powder, salt, and pepper. Use a spatula to toss and coat the chickpeas with the spices. Spread them out in a single layer on the baking sheet.
From thetoastedpinenut.com


AVOCADO CHICKPEA PESTO SALAD - A SAUCY KITCHEN
2021-08-04 Add the tomatoes, chickpeas, avocados and mozzarella balls to a large salad bowl. Pour the pesto sauce over the contents of the salad bowl and toss everything together, coating it all in the pesto. Once everything is well coated, serve & enjoy. This should keep in the fridge, covered for 2-3 days.
From asaucykitchen.com


RECIPE: ROASTED CAULIFLOWER AND CHICKPEA SALAD | NATIONAL POST
2022-05-20 Place chickpea in oven and roast for 15-20 minutes. Remove and cool. Remove and cool. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar and the herbs.
From nationalpost.com


ROASTED CAULIFLOWER CHICKPEA SALAD - TWO PEAS & THEIR POD
2022-03-07 Instructions. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside. In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and toss well. Add the garam masala, garlic powder, smoked paprika, salt, and pepper.
From twopeasandtheirpod.com


WARM ROASTED CAULIFLOWER AND CHICKPEA SALAD - FROM A …
2016-06-08 Instructions. Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons olive oil and season to taste with salt and black pepper. Place on a baking sheet and roast for approximately 25 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender.
From fromachefskitchen.com


INDIAN-SPICED CAULIFLOWER & CHICKPEA SALAD RECIPE | EATINGWELL
Directions. Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once.
From eatingwell.com


ROASTED CAULIFLOWER & CHICKPEA SALAD – MY RELATIONSHIP WITH FOOD
2021-11-23 Pre-heat the oven to 400°F, gas mark 6, 220°C (200°C fan-assisted). Line a large baking tray with parchment paper add chickpeas, onions,cauliflower florets, (and leaves if you have). Massage the tomato paste into the vegetables, then drizzle with olive oil. Sprinkle over the capers and season the tray with sea salt and cracked black pepper.
From myrelationshipwithfood.com


20 CHICKPEA SALAD RECIPES TO TRY ASAP | ALLRECIPES
2022-01-24 Mediterranean Zucchini and Chickpea Salad. Credit: Victor Protasio. View Recipe. Zucchini, chickpeas, grape tomatoes, red bell peppers, sweet onions, and Kalamata olives are tossed in a light balsamic dressing and topped with feta cheese.
From allrecipes.com


CAULIFLOWER AND CHICKPEA SALAD | OH MY VEGGIES
2019-08-24 Instructions. In boiling water, cook the cauliflower for 8 minutes. Drain and add to a bowl with ice water to stop the internal cooking. Drain again. Place the cauliflower into a large bowl with diced pepper, chickpeas, olives, and parsley. In another bowl, mix together olive oil, maple syrup, mustard, salt, and pepper.
From ohmyveggies.com


PESTO CHICKPEA SALAD - BUDGET BYTES
2021-06-03 Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl. Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl. Pour the dressing over the chickpeas, parsley, and onion.
From budgetbytes.com


ROASTED CAULIFLOWER AND CHICKPEA SALAD RECIPE | NEW IDEA FOOD
2018-08-16 Cut cauliflower into medium florets. Place in a large bowl. Add chickpeas, seasoning, garlic and salt. Drizzle with oil. Season with cracked pepper. Toss to coat. Spread mixture over the base of a large roasting pan lined with baking paper. Cook in a moderate oven (180C), turning halfway, for about 35 minutes, or until cauliflower is tender ...
From newideafood.com.au


CAULIFLOWER SALAD WITH AVOCADO PESTO DRESSING - THE ENDLESS MEAL®
2019-07-02 1 large head of cauliflower. Add the basil, olive oil, cashews, salt, lemon juice, and garlic to your blender and blend on high until mostly smooth. Add the avocado and ½ cup of water and blend once more for a few seconds. If the pesto is too thick to pour, add a little more water.
From theendlessmeal.com


ROASTED CAULIFLOWER & CHICKPEA SALAD - OLIVA!
2. Preheat oven to 425°F. Start by cutting the head of cauliflower into small, bite-sized pieces. Rinse the chickpeas and allow to drain. Add both the cauliflower and the chickpeas onto a large rimmed baking sheet. 3. Toss the cauliflower and chickpeas with the Garlic Olive Oil, a pinch of salt & pepper, red pepper flakes, and your preferred ...
From olivaevoo.com


EASY MEDITERRANEAN PESTO CHICKPEA SALAD - AMBITIOUS KITCHEN
2016-06-06 Instructions. In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
From ambitiouskitchen.com


GOLDEN CAULIFLOWER CHICKPEA SALAD - OUR NOURISHING TABLE
2021-03-01 Toss to coat evenly before placing in the oven to bake for 50 minutes. Roast the cauliflower and chickpeas for around 50 minutes or until the cauliflower and chickpeas have a …
From ournourishingtable.com


VEGAN PESTO CHICKPEA SALAD - FAT RAINBOW
2020-08-05 Scale. ½ can ¾ Cup chickpeas. 1 to 1.5 tablespoon homemade vegan pesto. ¼ cup finely chopped carrot. ½ cup finely chopped cucumber. 4 cherry tomatoes cut into halves. 2 tablespoon chopped jalapenos. ½ small red onion chopped. Juice from ¼ th of a lemon.
From fatrainbow.com


PESTO CAULIFLOWER - KETO, LOW CARB, GLUTEN-FREE, EASY - JOY FILLED …
2021-06-09 Step One: Heat the oven to 425 degrees F. Step Two: Coat the cauliflower pieces with pesto. Toss until coated and layer onto a baking sheet. Step Three: Roast in the oven for 30 minutes. Step Four: Top with the pieces of shaved parmesan, serve, and enjoy!
From joyfilledeats.com


ROCKET AND CHICKPEA SALAD WITH PESTO DRESSING RECIPE
Spoon half the pesto into a bowl (set aside the rest for another recipe) and stir in 1 tbsp water and the remaining lemon juice. Toss 60g rocket with the onion and lemon juice, chickpeas, cucumber and tomatoes in a large bowl. Add the dressing and the remaining basil leaves. Gently toss together, then divide between 6 serving plates.
From realfood.tesco.com


GOLDEN ROASTED CAULIFLOWER AND CHICKPEA SALAD - PLANT BASED RD
2022-02-28 Instructions. Preheat oven to 450 F and line two baking trays with parchment paper and set aside. Place the drained chickpeas in a clean kitchen towel and rub them dry. Remove any excess chickpea skins that happen to rub off in the process. Place the chickpeas and cauliflower on separate lined baking trays.
From plantbasedrdblog.com


ROASTED CAULIFLOWER AND CHICKPEA CURRY - THERESCIPES.INFO
› cauliflower and chickpea recipes ... › indian curry cauliflower recipes ROASTED CAULIFLOWER + CHICKPEAS + MUSTARD DRESSING tip www.yummly.com. chickpeas, cauliflower, olive oil, salt, quinoa, water, ... See more result ›› See also : Cauliflower Curry With Coconut Milk , Indian Cauliflower Curry 96. Visit site . Roasted Cauliflower and Chickpea …
From therecipes.info


CHICKPEA PESTO SALAD - MOTHER THYME
A simple recipe for Chickpea Pesto Salad tossed in a delicious Basil Pesto with crumbled feta, red onions and toasted pine nuts. Perfect for lunch on the go or to serve as a tasty side dish. Author: Jennifer; Prep Time: 10 minutes; Total Time: 10 minutes; Yield: 2-4 servings 1 x; Ingredients Copy to clipboard. Units US M Scale 1x 2x 3x. 1 15.5 ounce can chickpeas, rinsed …
From motherthyme.com


PESTO, POTATO AND CHICKPEA SALAD - CIAO ITALIA
Directions. Cook the potatoes, cook, peel, and cube them. Place the potatoes in a bowl with the chickpeas and onion. Add the pesto and toss all the ingredients well. Salt and pepper to taste. This recipe was featured on Season 20 - Episode 2005.
From ciaoitalia.com


ROASTED CHICKPEA CAULIFLOWER SALAD WITH CANDIED PECANS
2018-06-27 Instructions. Preheat oven to 370 degrees Fahrenheit and prepare a baking sheet with parchment paper. In a large bowl, mix together the chickpeas and cauliflower. Add the olive oil, salt, and pepper, and toss until the chickpeas and cauliflower are evenly coated. Spread evenly onto the baking sheet.
From theveganharvest.com


CAULIFLOWER CHICKPEA SALAD - FOXY FRESH PRODUCE
Preparation. In a large bowl add cauliflower florets, celery, bell pepper, onions and chickpeas. Set aside. Make the dressing by mixing together the olive oil, lemon juice, parsley, cilantro, dill, salt and pepper. Drizzle the dressing over the bowl with the cauliflower and chickpeas. Toss until evenly combined.
From foxy.com


INDIAN SPICED CAULIFLOWER AND CHICK PEA SALAD RECIPE | PC.CA
How to make. Step 1 Arrange racks in bottom and top thirds of oven. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Step 2 Combine cauliflower, onion and chickpeas in large bowl. In small bowl, whisk together …
From presidentschoice.ca


CAULIFLOWER, AUBERGINE AND CHICKPEAS SALAD - RAMONA'S CUISINE
2016-06-17 Take out the serving plates, lay in the mixed salad leaves and start arranging your ingredients, the cauliflower, the aubergines, scatter the chickpeas and pomegranate seeds and finish by crumbling some feta cheese and adding some Parmesan cheese shavings. Drizzle over one tablespoon or two of balsamic vinegar.
From ramonascuisine.com


CAULIFLOWER CHICKPEA SALAD | BCLIQUOR
Set aside. In a large bowl, place cauliflower florets. Pour half the spice mixture over cauliflower and toss to coat. Add to a parchment-lined baking sheet and bake until golden brown, 15 to 20 minutes. In the same bowl cauliflower was in, add chickpeas and remaining spice mixture. Toss to coat and pour onto lined baking sheet.
From bcliquorstores.com


CHICKPEA SALAD WITH BASIL PESTO | CANADIAN LIVING
2005-07-14 In large bowl, whisk Basil Pesto with lemon juice. Add chickpeas, red and green peppers, celery, cucumber, tomatoes, onion and salami; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon onto lettuce-lined plates.
From canadianliving.com


ROASTED CAULIFLOWER CHICKPEA SALAD WITH BAKED FETA
2022-02-21 To make the cauliflower chickpea salad you first need to pre-heat the oven to 450F (230C) and prep the vegetables for roasting. Cut the broccoli and cauliflower into similar sized florets, mince the garlic, drain the chickpeas, thinly slice the shallot and julienne the carrots.
From gingerwithspice.com


ROASTED CAULIFLOWER AND SPICED CHICKPEA SALAD [VEGAN]
Bake for 20 minutes, or until cauliflower is tender. Set aside. In a small bowl, combine sweet paprika, cumin, turmeric, salt, and black pepper. Heat olive oil in a large non-stick skillet. Add ...
From onegreenplanet.org


QUICK & EASY CHICKPEA PESTO PASTA SALAD | THE FULL HELPING
2016-06-16 Pulse a few times, and then process till smooth and uniform. Scrape the bowl down and process a little more, adding an extra tablespoon oil (or warm water) if needed, to thin the pesto. When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve.
From thefullhelping.com


CHICKPEA AND DECONSTRUCTED PESTO SALAD | PAMELA SALZMAN
2011-08-05 3 cups cooked chickpeas or 2 15-ounce cans, rinsed and drained; ¼ cup chopped fresh basil leaves; 2 small garlic cloves, minced; 3-4 …
From pamelasalzman.com


MEDITERRANEAN CHICKPEA CAULIFLOWER SALAD - A CEDAR SPOON
2018-05-24 For the salad: 3 to 4 cups cauliflower rice (I used a 16 ounce bag of cauliflower rice/grated cauliflower or 1 medium sized cauliflower, grated) 1 - 16 ounce can of chickpeas. 1/2 small red onion, chopped {about 2/3 cup} 2 cups cherry tomatoes, halved {or tear drop tomatoes work} 1/2 english cucumber, diced {you can peal the cucumber if you want}
From acedarspoon.com


PESTO POTATO CHICKPEA SALAD - KEEPIN' IT KIND
2012-08-13 PESTO POTATO MUSHROOM CHICKPEA SALAD. Ingredients: 3-4 medium golden potatoes, diced; 2 cups of mushrooms, halved; olive oil spray; salt and pepper to taste; 1 14.5 oz can of chickpeas, rinsed and drained; OIl-Free Pesto (recipe below) Instructions: Preheat your oven to 400. Line a baking sheet with parchment paper. Spread the mushrooms and ...
From keepinitkind.com


PESTO CHICKPEA SALAD SANDWICH RECIPE (VEGAN, GLUTEN FREE)
2021-02-12 Instructions. In a mixing bowl, add the pesto, chickpeas, mayo, mustard, and relish. Mash the chickpeas with a fork and stir until the chickpea salad is a smooth and creamy consistency. Taste and adjust seasonings, adding salt and pepper if needed. Toast the sandwich bread and layer on the chickpea pesto salad. Top with sprouts, and enjoy!
From theherbeevore.com


Related Search