Sandra Lees Chick Pea Salad Recipes

COOL COUSCOUS SALAD

Cool Couscous Salad image

Provided by Sandra Lee

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper

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

Sandra Lee's Chick Pea Salad image

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

Ingredients

2 (19 ounce) cans chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh parsley leaves, freshly chopped

Steps:

Combine all ingredients in a large mixing bowl and toss to combine.

CHICKPEA, BARLEY, AND FETA SALAD

Chickpea, Barley, and Feta Salad image

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

Ingredients

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

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

Chick Pea Salad image

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

Ingredients

2 (19 ounce) cans garbanzo beans, drained
2 medium tomatoes, seeded and diced (chick peas)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup kalamata olive, pitted and halved
1/4 cup fresh parsley, chopped
4 green onions, chopped
1 tablespoon fresh oregano, chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

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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