GARBANZO BEAN SALAD
This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Provided by Melissa Belanger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
GEORGIAN BEAN SALAD WITH CILANTRO SAUCE
This is one of my favorite versions of a signature dish of the Republic of Georgia.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield Serves six
Number Of Ingredients 8
Steps:
- Soak the beans overnight or for six hours in just enough water to cover the beans. Transfer with the soaking water to a soup pot or Dutch oven. Add enough water to cover by 2 inches, and bring to a simmer. Skim off any foam, then add the onion and two of the garlic cloves. Reduce the heat, cover and simmer one hour or until the beans are just about tender. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact. Drain, retaining the liquid.
- Toss the beans with the cilantro sauce and the scallions. If you wish, moisten with some of the bean liquid. Transfer to a serving dish, and allow to cool to room temperature. Moisten with more liquid if desired, and adjust seasonings before serving. Add chopped tomatoes if desired. Sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 169 milligrams, Sugar 2 grams
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
GARBANZO BEAN SALAD
Steps:
- In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g
GARBANZO, TOMATO AND CILANTRO SALAD WITH LIME AND CHILE DRESSING
Garbanzo beans are energizing, heart-boosting and protein-rich. A really delicious salad from Kalyn's Kitchen blog.
Provided by gailanng
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain beans into colander and rinse until water runs clear. Allow to drain well.
- Whisk together dressing ingredients.
- Put garbonzos and dressing into a sealable container. Shake a few times to distribute marinade. Allow beans to marinate in dressing one hour or longer.
- In the meantime, dice the tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice.
- Slice green onions and chop cilantro.
- Combine marinated beans with dressing, tomatoes, green onion and cilantro. If using avocado, fold in gently until well combined. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 207.3, Fat 8.3, SaturatedFat 1.1, Sodium 343.4, Carbohydrate 28.6, Fiber 6, Sugar 1.5, Protein 6.3
GARBANZO AND TUNA SALAD WITH CILANTRO, PARSLEY AND RED PEPPER
Make and share this Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper recipe from Food.com.
Provided by Lise P.
Categories Tuna
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
- Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
- Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
- Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
- Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
- Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.
Nutrition Facts : Calories 380.3, Fat 17.9, SaturatedFat 2.6, Cholesterol 23, Sodium 781.1, Carbohydrate 29.1, Fiber 6, Sugar 2.2, Protein 25.8
GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES
Categories Salad Bean Tomato Side No-Cook Picnic Vegetarian Backyard BBQ Chickpea Winter Chill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
- Available at Latin American markets and some supermarkets.
GARBANZO BEAN TOMATO SALAD
Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
GARBANZO AND RED PEPPER SALAD
Provided by Maneet Chauhan
Categories Salad Leafy Green Side No-Cook Yogurt Mint Spice Cucumber Chickpea Bell Pepper Healthy Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans
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