Chickpea Garden Salad Recipes

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SIMPLE CHICKPEA SALAD



Simple Chickpea Salad image

This simple chickpea salad has a good mix of protein, healthy fats, nourishing and cooling ingredients that is perfect for the warm season.

Provided by Silvia

Categories     Salad

Time 18m

Number Of Ingredients 10

2 cups canned or home cooked chickpeas
2 cups cherry tomatoes, (halved)
2 cups fresh spinach, or greens of choice
1 cup Cucumbers, (quartered )
4 hard boiled eggs, (halved and quartered)
1 avocado, (chopped or sliced)
1 cup microgreens
1 lemon, (juiced)
3 tbsp avocado oil or olive oil
1 pinch salt and pepper, (to taste)

Steps:

  • Add chickpeas, spinach, tomatoes, cucumber and microgreens to a big bowl. Toss to combine
  • Add the eggs and avocado on top.
  • Stir the juice from one lemon with oil of choice, salt and pepper and pour over the salad. Serve

KALE AND CHICKPEA SALAD



Kale and Chickpea Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

Steps:

  • For the onions: Preheat the oven to 400 degrees F.
  • Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
  • For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
  • For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

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