Quick Chickpeas Salad Recipes
QUICK CHICKPEAS SALAD
Make and share this Quick Chickpeas Salad recipe from Food.com.
Provided by susie cooks
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.
- Gently toss the beans and dressing and season with salt and pepper to taste.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 1, Sodium 211.8, Carbohydrate 18.9, Fiber 3.7, Sugar 2.3, Protein 3.8
CRISPY CHICKPEA SALAD
"In my opinion, a crouton can make or break a salad - and this one has thick, fluffy pitas tossed in butter!" says Molly.
Provided by Molly Yeh
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
- While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
- Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
- Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
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