CUCUMBER CHICKPEA SALAD
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
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.
EASY CHICKPEA SALAD WITH LEMON AND DILL
This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 15m
Yield Makes approximately 6 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg
BEST-EVER CUCUMBER DILL SALAD
Just experimenting one day and came up with a yummy, fresh twist on an old recipe.
Provided by Margie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
- Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 5.1 g, Cholesterol 6.6 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 42.3 mg, Sugar 3.1 g
CUCUMBER CHICKEN SALAD SANDWICHES
Dress up chicken salad with crunchy cucumber and dill for a summery sandwich that's ready in just 10 minutes. If you're watching salt, omit it from each handheld to save 295 mg per serving. -Eva Wright, Grant, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.
Nutrition Facts : Calories 350 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 930mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
DILL CUCUMBER SALAD
Wonderful summer time salad but does not have to be so sweet to be so good. You do not have to marinate it overnight. Two hours is good.
Provided by Karen V.
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
- Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 28.4 g, Cholesterol 8.4 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 1176.4 mg, Sugar 25 g
CUCUMBER CHICKPEA SALAD WITH DILL
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
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 SALAD WITH DILL AND CHICKPEAS
This cooling and refreshing cucumber chickpea salad is the perfect healthy summer side! It includes cucumbers, tomatoes, chickpeas, dill, yogurt and seasoning. Serve for lunch, dinner, BBQs or as a side.
Provided by Alisa Infanti | The Delicious Spoon
Time 20m
Number Of Ingredients 11
Steps:
- Chop peel and chop cucumbers. Then chop tomatoes in half and thinly slice cucumbers. Rinse chickpeas and shake excess water or pat them dry using a paper towel. Add all of the ingredients to a bowl.
- In a small bowl whisk together Greek yogurt, vinegar, lemon juice, garlic powder, salt, pepper and dill until well combined.
- Then pour the dressing over salad and toss the ingrdients until everything is evenly coated. Serve this salad cold.
Nutrition Facts : ServingSize 182 g, Calories 88 kcal, Carbohydrate 14.4 g, Protein 5.3 g, Fat 1.3 g, SaturatedFat 0.1 g, Cholesterol 1 mg, Sodium 486 mg, Fiber 3.8 g, Sugar 4.5 g, UnsaturatedFat 0.6 g
CHICKPEA CUCUMBER SALAD
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
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 WITH HERBED YOGURT
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
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
CUCUMBER AND DILL SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the cucumbers and split them in half. Scoop out the seeds with a melon ball cutter. If using seedless cucumbers, it is not necessary to cut in half or to remove the seeds.
- Slice the cucumbers crosswise. There should be about 4 cups. Put the slices in a mixing bowl. Add the remaining ingredients and toss to blend. Add more seasonings such as vinegar, sugar and so on to taste, if desired. Serve at room temperature.
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