COOL COUSCOUS SALAD
Steps:
- Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
- To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
- Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
- In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
SANDRA LEE'S CHICK PEA SALAD
Taken from Sandra Lee's Money Saving Recipes. Leftovers can be used to make Round 2 Falafel. I make variation of this salad all summer long!
Provided by Miss_Elaine
Categories Beans
Time 10m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large mixing bowl and toss to combine.
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
CHICK PEA SALAD
To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.
Provided by breezermom
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
- Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Nutrition Facts : Calories 240.9, Fat 12.5, SaturatedFat 1.7, Sodium 409.6, Carbohydrate 27.4, Fiber 5.5, Sugar 1.8, Protein 5.8
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