Chickpea Olive Salad Recipes

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CHICKPEA, FETA, AND OLIVE SALAD



Chickpea, Feta, and Olive Salad image

I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Does not include chilling time.

Provided by CJAY8248

Categories     Vegetable

Time 10m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas, drained and rinsed
5 ounces feta cheese, cut into cubes
8 ounces cherries or 8 ounces grape tomatoes
2 ounces black olives, pitted
4 tablespoons flat leaf parsley
lettuce or other salad greens
5 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
salt, to taste

Steps:

  • Place the chickpeas in a bowl and add the feta cheese cubes.
  • Cut the tomatoes in half if necessary, to make them bite-sized.
  • Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
  • Combine dressing ingredients in a small bowl.
  • Pour over chickpea mixture, toss gently, and chill.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 278.4, Fat 14.5, SaturatedFat 4.2, Cholesterol 16.8, Sodium 581.2, Carbohydrate 30.2, Fiber 5.6, Sugar 4.5, Protein 8.4

CHICKPEA & OLIVE SALAD



Chickpea & Olive Salad image

Make and share this Chickpea & Olive Salad recipe from Food.com.

Provided by FDADELKARIM

Categories     Onions

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 (19 ounce) can chickpeas, drained
1/2 cup black olives, pitted & chopped
1/4 cup scallion, chopped
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/8 teaspoon cayenne powder
salt, to taste

Steps:

  • Mix all the ingredients together in a glass bowl until well blended.
  • Serve at room temperature.

CHICKPEA SALAD



Chickpea Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

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!

CHICKPEA FLATBREAD WITH PARSLEY-OLIVE SALAD



Chickpea Flatbread With Parsley-Olive Salad image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 1/4 cups hummus (about a 10-ounce container)
Generous pinch of ground cumin
Generous pinch of dried rosemary
2 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
1 cup fresh parsley leaves, roughly chopped
1 green bell pepper, diced
3 scallions, thinly sliced
1/3 cup pitted kalamata olives, chopped
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
  • Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.
  • Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
  • Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.

CHICKPEA SALAD



Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

  • In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

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