Turkish Garbanzo Bean Salad Recipes

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GARBANZO BEAN SALAD



Garbanzo Bean Salad image

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Provided by Dottie

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 10

1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1 apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

Steps:

  • In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  • Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  • Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g

TURKISH GARBANZO BEAN SALAD RECIPE - (4.5/5)



Turkish Garbanzo Bean Salad Recipe - (4.5/5) image

Provided by Bibigallini

Number Of Ingredients 12

2 Cup garbanzo beans, rinsed and drained
1/4 red onion, diced
1/2 cup fresh parsley, minced
1/4 cup kalamata olives, pitted, sliced
1/4 cup Turkish apricots, slivered
3 T organic extra virgin olive oil or flax seed oil
2 T Red Wine Vinegar
1 clove garlic, minced
1 T Dijon Mustard
1/2 T each: marjoram, oregano, paprika
1 Tsp sea salt
black pepper to taste

Steps:

  • Mix together all ingredients and serve or refrigerate. This salad tastes even better the next day, after all the flavors have had a chance to seep into the beans.

CHICKPEA SALAD FROM THE TURKISH COOKBOOK



Chickpea Salad from the Turkish Cookbook image

Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. || Region: Adiyaman, Southeastern Anatolia

Provided by Food.com

Categories     Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
1/4 cup olive oil
onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small red bell pepper, sliced into crescents
2 sun-dried tomatoes, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried chili pepper flakes (red pepper)
1 teaspoon ground sumac
2 tablespoons lemon juice
1/2 bunch flat leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced

Steps:

  • Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
  • Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
  • Buy the Book:.
  • https://www.amazon.com/gp/product/0714878154.

Nutrition Facts : Calories 320.2, Fat 16.8, SaturatedFat 2.2, Sodium 43.2, Carbohydrate 34.1, Fiber 9.8, Sugar 6.9, Protein 10.6

TURKISH GREEN BEAN SALAD



Turkish Green Bean Salad image

In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook.

Provided by PanNan

Categories     Turkish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup extra virgin olive oil
1 white onion, chopped
1 garlic clove, chopped
1 lb green beans, trimmed and cut in half
4 roma tomatoes, chopped
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons of fresh mint, chopped
4 lemon wedges (for garnish)
1/4 cup yogurt

Steps:

  • In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
  • Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
  • Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.

Nutrition Facts : Calories 239.1, Fat 18.9, SaturatedFat 2.9, Cholesterol 2, Sodium 601.4, Carbohydrate 17.1, Fiber 4.8, Sugar 9.5, Protein 3.7

TURKISH BEAN AND HERB SALAD



Turkish Bean and Herb Salad image

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h30m

Yield Serves eight

Number Of Ingredients 12

1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water
1 yellow onion, cut in half across the equator
8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 large red onion, cut in half lengthwise, then in thin slices across the grain
1 teaspoon sugar
1 pound tomatoes
1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)
Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving

Steps:

  • Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
  • Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
  • Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

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