Chickpea Salad Recipes Easy

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CHICKPEA SALAD



Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

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

SUPER EASY CHICKPEA SALAD



Super Easy Chickpea Salad image

I love this salad! I can hardly wait the 2 hours to start digging in. Its great because you can add whatever else you want. Its really great in the summer because I've thrown in snap peas, zucchini etc... from my garden. Please note that the cook time is the chill time required. This is better if made the day before, and gets better the longer it chills.

Provided by Thea

Categories     < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (16 ounce) cans chickpeas
1 cucumber, peeled, seeded, diced
1/2 red pepper, diced
1/2 red onion, chopped
1/2 cup carrot, diced
1/2 teaspoon minced garlic
1 large tomatoes, seeded, chopped
3 -4 fresh basil leaves, washed and chopped
1/4 cup of shredded parmesan cheese (or your choice)
fresh lemon juice, to taste
black pepper, to taste
6 tablespoons paul newmans balsamic vinaigrette (to taste)
3 tablespoons ranch dressing (to taste, I use Hidden Valley Light)

Steps:

  • Combine all ingredients in a large bowl. Chill at least 2 hours. Serve.

INSANELY EASY CHICKPEA SALAD



Insanely Easy Chickpea Salad image

"Insanely Easy" is right. I don't even need to look at the recipe anymore -- I just eyeball the amounts, and it comes out fine. This is a great substitute for chicken or tuna salad. It's good in sandwiches or spread on crackers. Adapted from The Teen's Vegetarian Cookbook, by Judy Krizmanic.

Provided by Lifla

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can chickpeas, rinsed and drained (or about 2 cups cooked)
1/3-1/2 cup vegan mayonnaise (such as Vegenaise)
1 1/2 stalks celery, diced (optional)
1/2 teaspoon onion powder or 1/4 cup onion, minced
1/8 teaspoon garlic powder (to taste)
salt (to taste)
pepper (to taste)

Steps:

  • In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture.
  • Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.

Nutrition Facts : Calories 174.2, Fat 5, SaturatedFat 0.8, Cholesterol 4.8, Sodium 417.5, Carbohydrate 27.5, Fiber 4.7, Sugar 1.2, Protein 5.4

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