Garbanzo Tomato Salad Recipes

GARBANZO TOMATO SALAD

Steps:

• Drain the beans; place in a bowl with tomatoes and onion.
• In a separate bowl combine the oil, salt and pepper, and fresh-squeezed lime. Mix together and pour over the beans and tomatoes.
• Mix and chill; serve cold.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

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.

TOMATO CHICKPEA SALAD

Steps:

• Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
• Dressing: Whisk together oil, vinegar, garlic and seasonings.
• Toss dressing with salad ingredients.
• Cover and refrigerate for several hours.

FAVORITE GARBANZO BEAN SALAD

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.

TOMATO SALAD WITH CHICKPEAS AND FETA

Steps:

• Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
• Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
• Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
• To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

LENTIL, GARBANZO AND TOMATO SALAD

Steps:

• Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
• When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.