Chickpea Salad With Cumin Vinaigrette Recipes

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce image

Provided by Ellie Krieger

Time 20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional
1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

Steps:

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Nutrition Facts : Calories 163 calorie, Fat 8.5 grams, SaturatedFat 0.9 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 5.4 grams

CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE

Chickpea Crab Salad with Citrus Vinaigrette image

Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup shredded carrot
1/3 cup minced fresh parsley
2 tablespoons pistachios, chopped
1 can (6 ounces) lump crabmeat, drained
3 cups spring mix salad greens

Steps:

In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.

CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE

Chickpea Salad With Garlic-Cumin Vinaigrette image

This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing.

Provided by morgainegeiser

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2.5 (14 1/2 ounce) cans chickpeas
1 1/2 cups finely diced red onions
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 red jalapeno chile, minced
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
1 tablespoon cilantro leaf
2 tablespoons lemon juice
1 1/2 tablespoons crushed cumin seeds
salt
pepper

Steps:

Drain and rinse canned chickpeas.
Toss beans in a bowl with the onions.
For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
Let stand for 30 minutes longer.
Add cilantro leaves as garnish. Serve at room temperature.
Preparation time does not include "standing" time.

Nutrition Facts : Calories 464.8, Fat 17, SaturatedFat 2.2, Sodium 775.5, Carbohydrate 66.5, Fiber 12.8, Sugar 3, Protein 14