Moroccan Kidney Bean Chickpea Salad Recipe 445

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MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)



Moroccan Kidney Bean & Chickpea Salad Recipe - (4.4/5) image

Provided by devogirl

Number Of Ingredients 11

1 small clove garlic, chopped
1 teaspoon kosher salt, divided
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons ground cumin
1/4 teaspoon ground cinnamon
2 15-ounce cans dark red kidney beans (see Tip), rinsed
1 15-ounce can chickpeas, rinsed
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint

Steps:

  • Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.

CORN, BEAN AND CHICKPEA SALAD



Corn, Bean and Chickpea Salad image

I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well.

Provided by Karen McLean

Categories     Beans

Time 30m

Yield 25 serving(s)

Number Of Ingredients 14

3 (19 ounce) cans red kidney beans
3 (19 ounce) cans chickpeas
3 (15 ounce) cans black beans
3 (12 ounce) cans corn kernels
1 red pepper, diced
3 vidalia onions, chopped
1 1/2 cups diced celery
3 teaspoons basil
1 1/2 cups red wine vinegar
3/4 cup oil
3 tablespoons Dijon mustard
3 cloves minced garlic
salt and pepper
1 1/2 teaspoons hot pepper (optional)

Steps:

  • Combine chickpeas, kidney beans, black beans, corn,onion,.
  • red pepper and celery.
  • Set aside.
  • Mix together basil, vinegar, oil, mustard, garlic.
  • salt and pepper.
  • Pour over bean salad and toss.
  • May add 1 12 tsp hot pepper if desired.

EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)



Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

Steps:

  • Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.

KIDNEY BEAN AND CHICKPEA SALAD



Kidney Bean and Chickpea Salad image

In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
1/2 cup reduced-fat ranch salad dressing

Steps:

  • In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

MOROCCAN CHICKPEA SALAD



Moroccan Chickpea Salad image

This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.

Provided by evelynathens

Categories     Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/3 cups dried garbanzo beans, soaked overnight
4 scallions, finely chopped
1 large ripe tomatoes, peeled,seeded and finely chopped
1/2 cup cilantro or 1/2 cup parsley, minced
8 kalamata olives, pitted and finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pinch cayenne

Steps:

  • Put chickpeas in a large saucepan.
  • Add water to cover and stir in 1 tsp of salt.
  • Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
  • Drain the chickpeas and discard any loose skins.
  • In a serving bowl, combine all the remaining ingredients.
  • Add the chickpeas and toss well.
  • Cover and refrigerate for atleast 4 hours before serving.

Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY



Chickpea And Black Bean Salad Recipe by Tasty image

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

  • In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
  • In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Top with crumbled feta cheese.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

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