Cucumber And Chickpea Salad Recipe 375

CUCUMBER AND CHICKPEA SALAD

Cucumber and Chickpea Salad image

Fresh chopped veggies-tomatoes, cucumber, red onion, celery-and fresh herbs are tossed with plump Garbanzo Beans in a lemon-lime vinaigrette.

Provided by Sandy

Categories Salad

Time 20m

Number Of Ingredients 13

Ingredients

1 can (16 oz BUSH'S® Garbanzo Beans, drained)
3 Tbsp olive oil
1/2 cup tomato (chopped)
1/4 cup red onion (minced)
1 rib celery (sliced)
1 cucumber (chopped)
1 tsp garlic (chopped)
2 Tbsp fresh dill (chopped)
1 1/2 tsp red wine vinegar
1/2 lemon (juiced)
1/2 lime (juiced)
Cracked black pepper to taste
1 Tbsp fresh parsley (chopped)

Steps:

Heat 2 tablespoons of the oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
Gently toss all remaining ingredients in a large salad bowl. Add the beans.
Serve topped with additional parsley, if desired.

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

CHICKPEA SALAD

Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

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

Ingredients

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

CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT

Cucumber-Chickpea Salad with Herbed Yogurt image

Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 quart nonfat plain yogurt
1/2 teaspoon minced garlic
1/2 cup plus 1 tablespoon mixed chopped herbs, such as mint, dill, and chives
8 grape leaves, preferably California variety, in brine
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
2 Japanese or Kirby cucumbers, cut into 3/4 inch pieces
1 long Italian hot pepper, seeded and cut into thin rings
1 cup canned chickpeas, drained and rinsed
2 scallions, green parts only, cut thinly on the bias
Olive oil cooking spray

Steps:

Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.

Nutrition Facts : Calories 276 g, Cholesterol 5 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 446 g

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Chickpea and Cucumber Salad with Fresh Mint image

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Steps:

Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

CUCUMBER CHICKPEA SALAD WITH DILL

Cucumber Chickpea Salad with Dill image

A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

Provided by iewe7726

Categories Egyptian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas, drained
1 cup tomatoes, chopped
1/2 cup onion, minced
1/2 cup celery, chopped
1 cucumber, chopped
2 teaspoons garlic, minced
1 teaspoon dill weed
salt & pepper
3 teaspoons red wine vinegar
1/2 cup olive oil

Steps:

Mix oil & vinegar well and set aside.
Combine all other ingredients and toss with the oil and vinegar mixture.
Chill before serving and garnish with fresh parsley, if desired.

Nutrition Facts : Calories 349.3, Fat 19.8, SaturatedFat 2.7, Sodium 434.4, Carbohydrate 36.9, Fiber 7.2, Sugar 2.4, Protein 7.9

CUCUMBER CHICKPEA SALAD RECIPE - (4.4/5)

Cucumber Chickpea Salad Recipe - (4.4/5) image

Provided by á-48465

Number Of Ingredients 8

Ingredients

1 English cucumber, cut into bite size pieces
1 cup rinsed and drained canned chickpeas
1 tomato diced
1/2 purple onion diced into tiny pieces
2 cloves of garlic minced
1/4 cup feta cheese crumbled
1/2 lemon squeezed
2 tablespoon olive oil

Steps:

Cut up the cucumber, tomato, onion and garlic mix together with the chickpeas and feta in one bowl. Squeeze lemon, and pour olive oil over the salad and stir together. Best if you let sit in the fridge to absorb the flavors. Enjoy!

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