Zesty Garbanzo Green Salad Recipes

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ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

ZESTY GREEK SALAD



Zesty Greek Salad image

"Feta cheese and olives give this salad such great flavor, you'd never guess it's as light as it is," declares Angela Leinenbach of Mechanicsville, Virginia. "It's a nice change of pace and goes with all kinds of main dishes."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

2 cups torn red leaf lettuce
1 small tomato, cut into wedges
4 cucumber slices, halved
2 radishes, sliced
1 red onion slice, quartered
2 tablespoons sliced ripe olives
1 tablespoon crumbled feta cheese
DRESSING:
1 tablespoon red wine vinegar
2 teaspoons water
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon sugar
1/8 teaspoon salt
Dash pepper

Steps:

  • In a small bowl, combine the lettuce, tomato, cucumber, radishes, onion, olives and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 265mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY WHOLE GRAIN AND VEGETABLE SALAD



Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories     Salad     Grains

Time 2h

Yield 4

Number Of Ingredients 10

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

  • Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  • Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

ZESTY GARBANZO GREEN SALAD



Zesty Garbanzo Green Salad image

I grow an organic vegetable garden, and this salad is a tasty way to make use of my delicious bounty. It's light and refreshing on a hot summer day. I recommend using whatever fresh ingredients you like best. You can also roast the tomatoes whole with the rest of the veggies. -Jennifer Huey, Baltimore, MD

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1/2 pound fresh green beans, trimmed
1 medium zucchini, cut into 1/2-inch cubes
3 green onions, chopped
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
4 cups fresh spinach, torn
2 cups cherry tomatoes, halved
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons minced fresh basil

Steps:

  • In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool., Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING



Butter Lettuce Salad with Zesty Green Goddess Dressing image

Provided by Valerie Bertinelli

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup fresh parsley leaves
3/4 cup fat-free Greek yogurt
1/4 cup chopped fresh chives
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4 cup mayonnaise
3 tablespoons fresh tarragon leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, smashed and peeled
1 scallion, root and dark green part removed, roughly chopped
1 large head butter lettuce, cleaned and torn into bite-size pieces

Steps:

  • Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
  • To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

GARBANZO SALAD



Garbanzo Salad image

Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.

Provided by Acerast

Categories     Beans

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3/4 cup celery, chopped
1 garlic clove, minced
1/2 cup pimiento, chopped
2 tablespoons olive oil (Spanish for authenticity)
3 green onions, chopped
2 tablespoons balsamic vinegar
1 cup olive, sliced (black or green)
fresh ground black pepper, to taste

Steps:

  • Combine all of the ingredients in a salad bowl.
  • Add freshly ground black pepper, to taste.
  • Mix well, cover and refrigerate 24 hours.

Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2

ZESTY CHICKPEA SALAD



Zesty Chickpea Salad image

Make and share this Zesty Chickpea Salad recipe from Food.com.

Provided by gailanng

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 (14 ounce) cans chickpeas, drained and rinsed
1 small red onion, finely chopped
2 stalks celery, with leafy tops chopped
1 teaspoon garlic, minced
1/4 cup chopped mild banana pepper ring
1 tablespoon fresh rosemary, chopped
2 tablespoons red wine vinegar
4 tablespoons olive oil
coarse sea salt (if needed)
fresh ground black pepper

Steps:

  • In a large bowl, combine chickpeas, red onion, celery, garlic, banana peppers and rosemary. Toss to mix.
  • Whisk together the vinegar, oil, salt and pepper. Pour over chickpea mixture and toss to coat.

Nutrition Facts : Calories 247.2, Fat 10.6, SaturatedFat 1.4, Sodium 408.1, Carbohydrate 31.9, Fiber 6.5, Sugar 0.8, Protein 6.9

GARBANZO SALAD



Garbanzo Salad image

In an effort to get my husband to eat healthier meals that include vegetables, I came up with this little salad. I hope you enjoy it as much as we do!

Provided by canarygirl

Categories     Peppers

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 can garbanzo beans, drained and rinsed
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 orange bell pepper, chopped
1/2 green pepper, chopped
2 tablespoons minced red onions
2 cloves garlic, mashed
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
cayenne pepper

Steps:

  • Toss everything together in a salad bowl and serve.
  • Another variation is to add a 1 lb box of cooked and cooled pasta to the salad. Prepare the same way, and toss all together.

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