MEDITERRANEAN-INSPIRED CHICKPEA SALAD
Steps:
- Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
- Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.
Nutrition Facts : Calories 420.9 calories, Carbohydrate 37.4 g, Cholesterol 18.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 12.4 g, SaturatedFat 6.1 g, Sodium 3462.4 mg, Sugar 2.2 g
MEDITERRANEAN CHICKPEA SALAD
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
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
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
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 CHICKPEA SALAD
Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
- Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.
Nutrition Facts : Calories 196 g, Fat 6 g, Fiber 8 g, Protein 8 g, Sodium 424 g
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BEST MEDITERRANEAN CHICKPEA SALAD RECIPE - DELISH
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5/5 (41)Total Time 25 mins
- Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
- Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
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3.6/5 (8)Category EntreeCuisine Mediterranean
- 1. Place sliced red onion in a small bowl and drizzle with lemon juice to cover. Let macerate at least 15 minutes.
- 2. Meanwhile, combine the salad ingredients. In a large bowl, combine chickpeas, tomatoes, feta cheese, kalamata olives, and English cucumber slices.
- 3. Make the vinaigrette. Using a mortar and pestle, pound garlic clove and salt into a paste. Transfer to a small mixing bowl and whisk in vinegar. Add olive oil in a slow, steady stream, constantly whisking. Taste and adjust seasoning.
- 4. Toss salad ingredients with salad dressing to coat. Add macerated red onion slices and toss to combine. Let sit at room temperature or in the refrigerator until flavors have melded, at least 15 minutes. Taste and adjust seasoning, adding pepper. Immediately before serving, toss with fresh herbs.
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