Best Chickpea Bacon And Butter Bean Salad Recipes

CHICKPEA, BACON AND BUTTER BEAN SALAD

Chickpea, Bacon and Butter Bean Salad image

Make and share this Chickpea, Bacon and Butter Bean Salad recipe from Food.com.

Provided by Kitzy

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

100 g fresh spinach, washed
125 g bacon, cut into bite size pieces
200 g chickpeas, drained
200 g butter beans, drained
100 g plain yogurt
1/2 lemon, juice of
1/2 garlic clove, crushed (or 3 leaves wild garlic, finely chopped)
handful fresh parsley, chopped
black pepper

Steps:

In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
Divide the spinach between the two plates.
Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
Spoon the mixture over the spinach leaves and stir.

Nutrition Facts : Calories 522.3, Fat 31.4, SaturatedFat 10.6, Cholesterol 49, Sodium 1134.4, Carbohydrate 41.8, Fiber 9.2, Sugar 2.8, Protein 19.5

5 MINUTE BEAN AND CHICKPEA SALAD

5 Minute Bean and Chickpea Salad image

A quick, delicious, and hearty salad; perfect for any occasion! 5 Minute Bean and Chickpea Salad is a BBQ, picnic, and potluck favourite!

Provided by Lord Byron's Kitchen

Categories Salad Side Dish

Time 10m

Number Of Ingredients 10

Ingredients

19 ounces canned chickpeas, (drained and rinsed)
19 ounces canned red kidney beans, (drained and rinsed)
19 ounces canned mixed bean medley, (drained and rinsed)
1 clove garlic, (finely grated)
2 tablespoons olive oil
2 tablespoons rice vinegar
1/4 cup parsley, (finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
Add in the beans, chickpeas, and parsley. Toss to coat.
Refrigerate for two hours for best results.

Nutrition Facts : Calories 322 kcal, Carbohydrate 93 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 25 g, Sugar 7 g, ServingSize 1 serving

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

SMOKY BACON AND BEAN SALAD

Smoky Bacon and Bean Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil, for drizzling, plus 1/3 cup
4 slices bacon, chopped
2 (15-ounce) cans chickpeas, rinsed and dried
Salt
Few healthy pinches crushed red pepper flakes
3 hearts romaine, chopped
1 rounded teaspoon Dijon mustard
3 tablespoons balsamic vinegar, eyeball it

Steps:

Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.