Garbanzo Bean Salad With Mango Dressing Recipes

GARBANZO BEAN SALAD

Garbanzo Bean Salad image

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Provided by Dottie

Categories Salad Beans

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1 apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

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

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!

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

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

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

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.

GREEK GARBANZO BEAN SALAD

Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories Salad Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

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

BLACK BEAN-MANGO SALAD

Black Bean-Mango Salad image

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Steps:

In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

GARBANZO AND RED PEPPER SALAD

Garbanzo and Red Pepper Salad image

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

Ingredients

Dressing
1/4 cup lowfat plain yogurt
1/4 teaspoon chili powder
1/4 teaspoon chat masala
Sugar
Salad
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup julienned roasted red bell pepper
1/2 teaspoon ground cumin
2 teaspoon chopped fresh cilantro
2 teaspoon chopped fresh mint
2 teaspoon fresh lime juice
1 teaspoon minced fresh ginger
1 medium head frisée
1/2 cucumber, peeled, halved lengthwise and cut into thin half-moons

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

ITALIAN GARBANZO BEAN SALAD

Italian Garbanzo Bean Salad image

I started with a Greek salad recipe that I found on another site, and I followed some of the review comments that suggested it was even better when made as an Italian salad. It's really refreshing and packed with flavor. It makes a lot, so it's a good salad to take to potluck gatherings.

Provided by Northwestgal

Categories Artichoke

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black olives, drained and sliced
14 ounces artichoke hearts, drained and quartered
5 ounces pepperoni, cubed (I use Pepperoni Minis)
6 ounces salami, cubed
2 cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (I cut them in half)
1/2 red onion, chopped
2 garlic cloves, minced
6 ounces mozzarella cheese
1/4 cup Italian dressing
1/2 lemon, juice of
salt and pepper, to taste
1 teaspoon oregano
1 teaspoon italian seasoning

Steps:

Combine all the ingredients in a large bowl.
Toss well and refrigerate 1-2 hours before serving.
Serve chilled.

Nutrition Facts : Calories 317.8, Fat 20.7, SaturatedFat 7, Cholesterol 40.3, Sodium 1058.2, Carbohydrate 22, Fiber 7.2, Sugar 3, Protein 13.4

MANGO SALAD WITH ROASTED CHICKPEAS & ASPARAGUS

Mango Salad With Roasted Chickpeas & Asparagus image

Mango salad served with roasted chickpeas and asparagus, Dudhi (white pumpkin) lots of herbs and delicious ginger dressing.

Provided by spicyblackbean

Categories Lunch/Snacks

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 fresh mango
150 g green asparagus
1 small white pumpkin
400 ml chickpeas
50 g rocket, salad
100 g runner beans
50 g garden peas (without the pot)
2 tablespoons fresh green onions
2 tablespoons fresh parsley
2 tablespoons sliced almonds
1 teaspoon fresh red chili (optional)
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
salt & pepper
3 -4 tablespoons ginger, and lime dressing

Steps:

To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
Peel and chop mango, fresh parsley, green onions and fresh chilli.
To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.

Nutrition Facts : Calories 503.2, Fat 16.5, SaturatedFat 2.2, Sodium 621.9, Carbohydrate 77.5, Fiber 17.4, Sugar 17.3, Protein 17.5

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