Mediterranean Chick Pea Salad Recipes

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

A simple Chickpea Salad with feta, cucumber and bell peppers. Fast, healthy and filled with bright Mediterranean flavors, it's a perfect lunches or side!

Provided by Erin Clarke / Well Plated

Time 25m

Number Of Ingredients 14

Ingredients

1/2 cup finely diced red onion (about 1/2 small)
2 cans reduced-sodium chickpeas ((15-ounce cans), rinsed and drained)
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1 red bell pepper (chopped)
1 orange bell pepper ( or yellow bell pepper, chopped)
1 green bell pepper (chopped)
1/2 large seedless cucumber (chopped (about 2 cups))
1/2 cup crumbled feta (about 4 ounces)
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic (minced)
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g

MEDITERRANEAN CHICKPEA SALAD I

Mediterranean Chickpea Salad I image

Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese.

Provided by LUCIE H.

Categories Salad Beans

Time 3h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
½ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 cup crumbled feta cheese
1 red onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
salt to taste

Steps:

In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 25.4 g, Cholesterol 56.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 13.6 g, SaturatedFat 10.7 g, Sodium 951 mg, Sugar 3.9 g

MEDITERRANEAN CHICKPEA SALAD RECIPE

Mediterranean Chickpea Salad Recipe image

Recipe for a crispy chickpea and vegetable salad with Mediterranean flavors and crumbled feta cheese.

Provided by Anita Schecter

Categories Lunch Side Dish Dinner Salad

Time 20m

Yield 4

Number Of Ingredients 17

Ingredients

For the Chickpea Salad:
1 15-ounce can chickpeas
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/2 red onion, peeled and sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, peeled and finely minced or grated
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt, or to taste

Steps:

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry tomatoes, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

Nutrition Facts : Calories 393 kcal, Carbohydrate 36 g, Cholesterol 17 mg, Fiber 9 g, Protein 12 g, SaturatedFat 5 g, Sodium 587 mg, Sugar 9 g, Fat 24 g, ServingSize 4 Servings, UnsaturatedFat 0 g

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, salads and dressings, side dish

Time 10m

Yield 6 side dish servings

Number Of Ingredients 14

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 pitted kalamata olives, quartered lengthwise
1 ounce feta cheese, crumbled
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt

Steps:

Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 523 milligrams, Sugar 8 grams

MEDITERRANEAN CHICK PEA SALAD

Mediterranean Chick Pea Salad image

Go Greek with this tasty and colorful low-fat dish. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 can (15 oz) Chick Peas, rinsed and drained
3 plum tomatoes, chopped
2 roasted red peppers, chopped
1/2 small red onion, quartered and thinly sliced
1/2 cucumber, peeled, halved, seeded, and chopped
2 tablespoons chopped parsley
2 cloves garlic
3 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons flaxseed oil
1/4 teaspoon salt

Steps:

In a large bowl, combine the Chick Peas, tomatoes, peppers, onion, cucumber, parsley, garlic, lemon juice, olive oil, flaxseed oil, and salt. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 3 g, TransFat 0 g

MEDITERRANEAN CHICKPEA PASTA SALAD

Mediterranean Chickpea Pasta Salad image

It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.

Provided by LauraF

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

3 medium crookneck yellow squash, cubed
¼ pound fresh green beans, trimmed and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil, divided
¼ teaspoon smoked paprika
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 29.5 g, Fat 17.7 g, Fiber 8.4 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 324.6 mg, Sugar 4.1 g

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Alternatively, whish or shake the dressing ingredients in a mason jar and store in an air-tight container in the refrigerator up to 3 days.) Chop the cucumber, tomatoes, and olives to be about the same size as the chickpeas (about 1/4-inch in size). Shave or finely chop the red onion.
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CHICKPEA SALAD RECIPE (10 MIN & VEGAN)- AMIRA'S PANTRY

2021-05-31 Make ahead: This Mediterranean chickpea salad is great for make ahead side dish. Cut the veggies, cover with plastic wrap and refrigerate for up to 6-8 hours. Pour dressing over and mix before serving preferably by 30 minutes. Storage: Leftover chickpea salad can stay in the fridge for up to 3 days.
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MEDITERRANEAN CHICKPEA SALAD | CHICKPEA SALAD RECIPE

2021-10-01 Prep Time 10 min Total Time 10 mins. yield. Servings: 3. 400 grams Cooked chickpeas ( (14 ounces)) 1 Red onion (finely chopped) 1 Red bell pepper (finely chopped) 3 tablespoons Lemon juice ( (from 1 lemon)) 3 tablespoons Olive oil. 2 …
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