Chickpea Cherry And Ginger Salad Recipes

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CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER



Crunchy Chickpeas With Turmeric, Ginger and Pepper image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch - they'll go quickly.

Provided by Colu Henry

Categories     beans, appetizer

Time 45m

Yield About 1 cup

Number Of Ingredients 6

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
  • In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKPEA, CHERRY, AND GINGER SALAD



Chickpea, Cherry, and Ginger Salad image

Tart cherries are teeming with nutrients that aid in recovery by reducing muscle damage. Chickpeas supply a trio of carbs, protein, and iron, "a mineral needed to carry oxygen to muscles," says sports dietitian Tara Gidus, R.D. A study from two Georgia universities found compounds in ginger can reduce muscle pain postexercise by decreasing inflammation.

Categories     vegetarian     salad

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 15.5-ounce cans chickpeas
1 11-ounce can mandarin oranges
half red onion (diced)
1 clove minced garlic
1 tbsp. minced ginger
3/4 c. chopped pecans
3/4 c. dried tart cherries
1 minced jalapeno
1 c. chopped parsley
4 oz. feta
2 tbsp. Apple-cider vinegar
2 tbsp. olive oil
salt
pepper

Steps:

  • Combine 2 15.5-ounce cans chickpeas, 1 11-ounce can mandarin oranges, half a red onion (diced), 1 clove minced garlic, 1 tablespoon minced ginger, 2/3 cup each chopped pecans and dried tart cherries, 1 minced jalapeno, 1 cup chopped parsley, and 4 ounces feta. Whisk together 2 tablespoons each apple-cider vinegar and olive oil; add salt and pepper. Pour over chickpea salad and mix well.

CHICKPEA, CHERRY, AND GINGER SALAD



CHICKPEA, CHERRY, AND GINGER SALAD image

Categories     Bean     Side     No-Cook     Vegetarian     Quick & Easy

Yield 4 people

Number Of Ingredients 15

Salad ingredients:
2-15.5oz cans chickpeas
1-11oz can mandarin oranges
1/2 red onion diced
1 clove minced garlic
2 TBSP minced ginger
2/3 c. chopped pecans
2/3 c. dried tart cherries
1 minced jalapeno
1 c. chopped parsley
4 oz. crumbled goat cheese or feta
Dressing:
2 TBSP apple cider vinegar
2 TBSP olive oil
salt & pepper

Steps:

  • Combine all salad ingredients in large bowl. Whisk together cider vinegar & olive oil. Add salt and pepper to taste. Pour over salad and mix well. Enjoy!

CHICKPEA SALAD WITH GINGER



Chickpea Salad With Ginger image

I found this simple yet flavorful Indian recipe in "The Best Recipes in the World" by Mark Bittman, a cookbook given to me for Christmas.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups chickpeas
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 inch fresh ginger, peeled and grated
1 tablespoon ground cumin
1 tablespoon sugar
3 tablespoons fresh lemon juice
salt and pepper
cilantro leaf, for garnish

Steps:

  • Toss the chickpeas, peppers, onion and ginger together in a large bowl.
  • Sprinkle on the cumin, sugar, and lemon juice and mix well.
  • Season with salt and pepper to taste.
  • Garnish with cilantro, if using, and serve.

Nutrition Facts : Calories 262.4, Fat 2.6, SaturatedFat 0.3, Sodium 542.9, Carbohydrate 52, Fiber 9.4, Sugar 5.4, Protein 10.1

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN



Marinated Celery Salad With Chickpeas and Parmesan image

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.

Provided by Julia Moskin

Categories     salads and dressings, main course

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons sherry vinegar, more as needed
1 tablespoon Dijon mustard
1/2 teaspoon maple syrup or honey
Salt and ground black pepper
2 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil, more as needed
4 cups cooked or canned chickpeas
4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
1 to 2 cups loosely packed celery leaves, coarsely chopped
1 pint small tomatoes, halved
1/4 cup loosely packed basil leaves, rolled and julienned
2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
1 small loaf (or 1/2 large loaf) day-old, peasant-style crusty bread
Romaine or butterhead lettuce, endive or escarole, cut or torn into bite-size leaves

Steps:

  • In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
  • Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
  • Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
  • If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
  • Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKPEA, CHERRY TOMATO, AND FETA SALAD



Chickpea, Cherry Tomato, and Feta Salad image

Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Nutrition Facts : Calories 268 g, Fat 18 g, Protein 11 g

GINGER-CASHEW CHICKEN SALAD



Ginger-Cashew Chicken Salad image

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. -Shelly Gramer, Long Beach, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 379 calories, Fat 18g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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

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.

WARM CHICKPEA SALAD WITH GINGER



Warm Chickpea Salad With Ginger image

Make and share this Warm Chickpea Salad With Ginger recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons virgin olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 (15 ounce) cans chickpeas, drained & rinsed
1/2 teaspoon powdered ginger
1 pinch dried chili pepper flakes
1 1/2 lemon, juice of
1 -2 tablespoon fresh cilantro, finely chopped (optional)
salt and pepper, to taste
1/4 teaspoon cumin
1/4 teaspoon paprika

Steps:

  • Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent.
  • Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
  • Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.

Nutrition Facts : Calories 424.8, Fat 19.4, SaturatedFat 2.6, Sodium 638, Carbohydrate 53.7, Fiber 10.1, Sugar 1.9, Protein 11.1

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