Chickpea Salad With Cumin And Lemon Recipes

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MEDITERRANEAN CHICKPEA SALAD



Mediterranean Chickpea Salad image

This goat cheese, dates, and toasted cumin seeds give this chickpea salad delightful sweet, savory, and aromatic flavors. It keeps well if you prep it ahead of time, so pack it for lunch or bring it to a potluck!

Provided by Jeanine Donofrio

Categories     Salad

Time 20m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
3 garlic cloves (minced)
1 tablespoon lemon zest
2 tablespoons lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
1 ½ teaspoon cumin seeds*
2 cups cooked chickpeas (drained and rinsed)
1 cup cherry tomatoes (halved)
4 Medjool dates (pitted and diced)
3 Persian cucumbers (sliced into thin half moons)
⅓ cup chopped roasted red peppers
¼ cup finely chopped parsley
3 ounces Roth Chèvre Honey Goat Cheese
¼ cup fresh mint
⅓ cup roasted chickpeas (optional)

Steps:

  • In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
  • In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
  • Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

CHICKPEA SALAD WITH CUMIN AND LEMON



Chickpea Salad With Cumin and Lemon image

Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 15

2 pita bread
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
19 ounces chickpeas, rinsed and drained
3 plum tomatoes, chopped
1 cup English cucumber, chopped
1 cup green bell pepper, chopped
3 green onions, cut in fine strips
1/2 cup walnuts, chopped
1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
8 boston lettuce leaves
1/3 cup feta cheese, crumbled

Steps:

  • Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
  • Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3

CHICKPEA SOUP WITH CUMIN AND LEMON



Chickpea Soup With Cumin and Lemon image

Provided by Molly O'Neill

Categories     easy, quick, soups and stews

Time 10m

Yield Four servings

Number Of Ingredients 8

2 teaspoons olive oil
1 medium clove garlic, peeled and minced
3 15 1/2-ounce cans chickpeas, drained and rinsed
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon ground cumin
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
  • Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 22 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 16 grams

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS



Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

Provided by Molly Wizenberg

Categories     Salad     Appetizer     Side     No-Cook     Easter     Picnic     Vegetarian     Quick & Easy     High Fiber     Lunch     Parmesan     Chickpea     Shower     Healthy     Engagement Party     Party     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Steps:

  • Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES



Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes image

Categories     Salad     Bean     Citrus     Tomato     Quick & Easy     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Steps:

  • Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
  • Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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