Provencal Chickpea Salad Recipes

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PROVENCAL SALAD



Provencal Salad image

Categories     Salad     Egg     Olive     Potato     Tomato     Quick & Easy     Tuna     Green Bean     Parsley     Capers     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

For dressing
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
For salad
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered

Steps:

  • Make dressing:
  • Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
  • Make salad:
  • Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
  • Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
  • Gently flake tuna and toss with 1 tablespoon dressing.
  • Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

PREETY'S CHICKPEA SALAD



Preety's Chickpea Salad image

A chickpea salad garnished with lemons. Warming the garlic and olive oil is optional, but it adds a nice flavor!

Provided by PREETYGILL

Categories     Salad     Beans

Time 10m

Yield 2

Number Of Ingredients 9

1 clove garlic, minced
2 teaspoons olive oil
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tomato, chopped
⅓ onion, chopped
1 teaspoon cider vinegar
½ teaspoon salt, or to taste
1 pinch ground black pepper
½ lemon, sliced

Steps:

  • Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  • In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

Nutrition Facts : Calories 340 calories, Carbohydrate 59.2 g, Fat 7.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1 g, Sodium 1265.4 mg, Sugar 2.4 g

PROVENCAL CHICKPEA SALAD



Provencal Chickpea Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 2h15m

Yield Eight servings

Number Of Ingredients 10

3 cups dried chickpeas, soaked in water overnight and drained
4 fresh rosemary branches, plus 4 teaspoons, chopped fresh rosemary
1/4 cup red-wine vinegar
1 medium-size head roasted garlic, peeled
2 tablespoons, plus 2 teaspoons, olive oil
3/4 cup chopped Italian parsley
1/4 cup pitted and chopped green olives
1/4 cup pitted and chopped imported black olives
3 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the chickpeas in a large pot and cover with cold water. Add the rosemary branches and bring to a boil over high heat. Reduce heat and simmer until the chickpeas are tender, about 2 hours, adding more water if necessary to keep them covered. Drain the chickpeas, place in a large bowl and discard the rosemary stems. Set aside.
  • Whisk together the vinegar and roasted garlic. Whisk in the olive oil. Stir in the chopped rosemary, parsley and olives. Toss the olive mixture with the chickpeas. Stir in the salt and pepper to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 10 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams

CHICKPEA SALAD



Chickpea Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

Steps:

  • In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

PUERTO RICAN CHICKPEA SALAD



Puerto Rican Chickpea Salad image

A tasty example of what Latin food has to offer. It is not only really tasty but also healthy and very easy to prepare. Enjoy! From Healthy Latin Cooking by Steven Raichlenand posted on Balticmaid,

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 12

chickpeas, rinsed and drained
2 celery ribs, chopped
1/2 red bell pepper, chopped
red onion, chopped
1 -2 garlic clove, grated
3 tablespoons chopped fresh cilantro
1 -2 tablespoon red wine vinegar
1 -2 tablespoon lime juice
2 teaspoons olive oil
1 teaspoon ground cumin (or more according to taste)
salt
pepper

Steps:

  • In a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

Nutrition Facts : Calories 32.6, Fat 2.5, SaturatedFat 0.3, Sodium 18.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.1, Protein 0.5

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