Greek Marinated Chickpea Salad Recipes
GREEK CHICKPEA SALAD
Steps:
- In a small jar add all dressing ingredients and shake vigorously to emulsify.
- Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
- Drizzle with the dressing and toss to combine.
- Enjoy!
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 7 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 1306 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
MARINATED GREEK-INSPIRED CHICKPEA SALAD
This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.
Provided by Michelle Walker
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
- Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
- Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g
GREEK-STYLE CHICKPEA SALAD
This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.
Provided by MelvinsWifey
Categories Onions
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
- In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
- Pour dressing into the large bowl with chickpeas and vegetables until combined.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1
GREEK-STYLE CHICKPEA SALAD
As the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook's Illustrated Best Light Recipe. A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, "feta-ey-ness"). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It's not good for healthy eating or the texture of the food. This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you're concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing. Oh, and it's delicious, too, as Cook's Illustrated recipes tend to be. The Best Light Recipe tome is quickly becoming an all-star of my cookbook collection, joining the ranks of their Best 30-Minute Recipe book and Christopher Kimball's The Cook's Bible. All are highly suggested reading. Enjoy the end of your mayo-less summers. See you in the mayo-less autumn.
Provided by tdlopez
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Procedure.
- In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.
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