Chickpea Amaranth Salad Recipes

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CHICKPEA AND EDAMAME SALAD



Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories     Salad     Beans

Time 15m

Yield 8

Number Of Ingredients 13

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
1 1/4 teaspoons coarse salt
1 garlic clove, minced
16 whole black peppercorns, crushed
3 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon dried oregano
2 cups (8 ounces) yellow or red cherry tomatoes, halved
1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
2 carrots (4 ounces), cut into 1/2-inch dice
3 scallions, sliced into 1/2-inch pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons shredded fresh basil

Steps:

  • Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
  • Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.

Nutrition Facts : Calories 196 g, Fat 6 g, Fiber 8 g, Protein 8 g, Sodium 424 g

CHICKPEA & AMARANTH SALAD



Chickpea & Amaranth Salad image

This is a delicious and healthy recipe that is not only filling but provides a fantastic combination of brain boosting ingredients!

Provided by MentisMann

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 19

1 red onion, finely chopped
1 handful fresh coriander, finely chopped
1 handful of fresh mint, finely chopped
5 radishes, finely sliced
1/2 eggplant, finely sliced into strips
1 zucchini, finely sliced into strips
1/2 cauliflower, cut into bitesize florets
1 red pepper, cut into strips
2 handfuls fresh salad leaves
400 g canned chick-peas
1 cup amaranth or 1 cup quinoa
1 handful mixed seeds (linseed, sesame, chia, sunflower, pumpkin)
200 g feta cheese, crumbled
1 tablespoon za'atar spice mix or 1 tablespoon sumac
1 teaspoon cumin powder
regular olive oil, for cooking
extra virgin olive oil
balsamic vinegar
salt and pepper, to taste

Steps:

  • Wash and prepare herbs and vegetables.
  • Place aubergine slices on a chopping board and sprinkle with salt.
  • Preheat oven to 200 degrees.
  • Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
  • Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
  • Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
  • Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
  • Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
  • Combine the amaranth with the salad mix then serve.
  • Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.

Nutrition Facts : Calories 987.1, Fat 31.8, SaturatedFat 16.9, Cholesterol 89, Sodium 1782.9, Carbohydrate 138.7, Fiber 25.6, Sugar 18.7, Protein 43.8

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