Green Salad With Chickpeas Recipes

GREEN SALAD WITH CHICKPEAS

Green Salad With Chickpeas image

Make and share this Green Salad With Chickpeas recipe from Food.com.

Provided by threeovens

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 head bibb lettuce or 1 head boston lettuce, torn
1 cup cherry tomatoes, halved (or quartered)
1/2 cup chickpeas, drained if canned
1/2 cup green olives, drained and rinsed
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
salt & freshly ground black pepper

Steps:

Toss together lettuce, tomatoes, chickpeas, olives and red onion slices.
Whisk vinegar and honey; slowly add oil while whisking.
Season to taste with salt and pepper; pour dressing over salad and toss.
NOTE: You can also just add all the dressing ingredients to a clean glass jar, with a tight fitting lid, and shake to combine. Then pour over salad.

Nutrition Facts : Calories 169.7, Fat 13.2, SaturatedFat 1.8, Sodium 355.5, Carbohydrate 11.9, Fiber 2.9, Sugar 3.2, Protein 2.6

CHICKPEA FETA SALAD OVER GREENS

Chickpea Feta Salad over Greens image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 cups mixed greens (about 10 ounces)
1 cup grape tomatoes, halved lengthwise
One 15-ounce can chickpeas, drained
2 kirby cucumbers, sliced into half-moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta, crumbled

Steps:

Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
Toss the dressing with the salad just before serving.

GARDEN CHICKPEA SALAD

Garden Chickpea Salad image

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

1/2 teaspoon cumin seeds
1/4 cup chopped tomato
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese
3 tablespoons chopped walnuts
3 cups spring mix salad greens

Steps:

For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper., In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing., To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.

Nutrition Facts : Calories 492 calories, Fat 38g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 619mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 9g fiber), Protein 12g protein.

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