Chickpea And Peach Salad Recipes

BABY SPINACH AND CHICK PEA SALAD

Baby Spinach and Chick Pea Salad image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

Steps:

Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

GRILLED PEACH, CHICKEN & FETA SALAD

Grilled peach, chicken & feta salad image

Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing

Provided by Good Food team

Categories Dinner, Main course

Time 22m

Number Of Ingredients 8

Ingredients

400g pack mini chicken fillet
3 tbsp olive oil
4 ripe peaches , stoned and cut into quarters
4 tsp sherry vinegar
1 tbsp clear honey
1 red chilli , finely chopped
110g bag herb salad
100g feta cheese , crumbled

Steps:

Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

CHICKPEA-AND-SPINACH SALAD

Chickpea-and-Spinach Salad image

Provided by Jonathan Reynolds

Categories easy, salads and dressings

Time 1h

Yield 5 to 6 cups

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
4 cups chopped Spanish onion
2 teaspoons harissa sauce
1 1/2 tablespoons minced garlic
2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor
1 1/4 teaspoons salt
2 cups chickpeas (fresh, not canned)
12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon

Steps:

Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 273 milligrams, Sugar 7 grams

CHICKPEA AND PEACH SALAD

Chickpea and Peach Salad image

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

Provided by CJAY8248

Categories Indian

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chickpeas, drained
2 fresh peaches, skinned, pitted and sliced (or 3 Tblsp. canned peach slices)
1 pinch garam masala
salt
1 onion, finely sliced
1 tablespoon sunflower oil
1/2 teaspoon fennel seed

Steps:

Combine chickpeas and peaches in a mixing bowl.
Sprinkle in the spice powders and salt. Add onion. Mix gently and transfer to a serving bowl.
Heat the oil in a small skillet and fry the fennel seeds for 1 minute until they start to turn brown.
Pour oil along with the seeds into the salad.
Serve immediately.

Nutrition Facts : Calories 189.2, Fat 4.8, SaturatedFat 0.6, Sodium 298, Carbohydrate 32.3, Fiber 6.1, Sugar 7.5, Protein 5.9

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

Ingredients

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

PEACH CHICKEN SALAD

Peach Chicken Salad image

This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. "It also tastes just as good made with nectarines," notes Priscilla.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 medium peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
MINT VINAIGRETTE:
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves

Steps:

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Nutrition Facts : Calories 225 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

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