Herbed Chickpea Salad Recipes
FRESH HERB SALAD WITH FETA, TOASTED CHICKPEAS, AND WARMING SPICES
This fresh herb salad has the perfect balance of textures and flavors- featuring toasted chickpeas, feta, lemon, and hot chili oil. Easy to customize. Ready in 15 mins.
Provided by Sharon Chen
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large flat-bottom sauté pan or cast-iron skillet, heat olive oil over medium heat and swirl to cover the bottom of the pan. Place the lemons cut side down close to the edge of the pan.
- Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
- Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
- To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!
Nutrition Facts : ServingSize 1, Calories 432 calories, Sugar 16.5g, Sodium 834.5mg, Fat 25.5g, SaturatedFat 10.3g, Carbohydrate 42.7g, Fiber 8.1g, Protein 15g, Cholesterol 50.5mg
HERBED CHICKPEA SALAD
Make and share this Herbed Chickpea Salad recipe from Food.com.
Provided by Sheynath
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain chickpeas. Place in mixing bowl.
- Add tomato, bell pepper, scallions, capers, cheese and mint.
- Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
- Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 2.5, Cholesterol 8.3, Sodium 577.4, Carbohydrate 30.4, Fiber 6.7, Sugar 2.2, Protein 8
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Transfer them to a large serving bowl to cool for a few minutes (we’ll add more to the bowl in a minute).
- To make the dressing: In a small bowl, combine the olive oil, 3 tablespoons lemon juice, tahini, garlic, salt and several twists of freshly ground pepper. Taste, and add up to 1 more tablespoon of lemon juice and/or more pepper, if necessary (I like my dressing pretty zippy for this salad, so I used the full 4 tablespoons).
- Once the quinoa is ready to use, add it to the large bowl. Add the chickpeas, spinach, parsley, cilantro, green onion, feta and toasted pepitas. Drizzle all of the dressing over the salad, and toss to combine. Serve immediately, or let it cool and refrigerate for later. This salad keeps well in the refrigerator, covered, for up to 3 days.
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