Chickpea And Zucchini Salad Recipes

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

Chickpea and Zucchini Salad - Giada De Laurentiis image

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Mix all the ingredients for the salad in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

CHICKPEA AND ZUCCHINI SALAD

Chickpea and Zucchini Salad image

Quick to make and simply beautiful to behold, this Mediterranean-style salad is made with tasty mix of chickpeas, zucchini and kalamata olives.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 zucchini, chopped
1/3 cup Kalamata olives, sliced
1/4 cup chopped fresh parsley
1/3 cup KRAFT Greek Vinaigrette Dressing

Steps:

Combine ingredients.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

GARBANZO BEAN AND ZUCCHINI SALAD

Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

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.

GARDEN CHICKPEA SALAD

Garden Chickpea Salad image

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

1/2 teaspoon cumin seeds
1/4 cup chopped tomato
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese
3 tablespoons chopped walnuts
3 cups spring mix salad greens

Steps:

For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper., In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing., To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.

Nutrition Facts : Calories 492 calories, Fat 38g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 619mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 9g fiber), Protein 12g protein.

MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)

Moroccan Chickpea & Zucchini Salad (Africa) image

from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

Provided by Pneuma

Categories Beans

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

Ingredients

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

Steps:

Blanch and refresh zucchini. Combine all ingredients and toss together.
Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

Nutrition Facts : Calories 175, Fat 9.1, SaturatedFat 1.3, Sodium 186.8, Carbohydrate 21.2, Fiber 4.2, Sugar 4.6, Protein 4.2

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Lemony Zucchini, Chickpea, and Lima Bean Salad image

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

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