Esthers Chickpea Salad Recipes

CHICKPEA AND EDAMAME SALAD

Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories Salad Beans

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

CHICKPEA SALAD

Chickpea Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

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