Best Chickpea Crab Salad With Citrus Vinaigrette Recipes

CHICKPEA SALAD RECIPE

Chickpea Salad Recipe image

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 10m

Number Of Ingredients 12

Ingredients

3 Tbsp extra virgin olive oil
3 Tbsp lemon juice (from 1 large lemon)
1 garlic clove (pressed or minced)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1 1/2 cups cherry tomatoes (halved)
1 English Cucumber (halved and sliced)
15 oz chickpeas (or garbanzo beans, drained, rinsed)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup cilantro (chopped)
4 oz feta cheese (diced)

Steps:

Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

SALAD WITH CITRUS VINAIGRETTE

Salad with Citrus Vinaigrette image

Provided by Food Network

Categories appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.

CRAB & CITRUS SALAD WITH CHARDONNAY DRESSING

Crab & citrus salad with Chardonnay dressing image

You can prepare all the elements of this stylish starter a few hours ahead, so you can be cool and collected on the night

Provided by James Martin

Categories Dinner, Starter

Time 20m

Number Of Ingredients 11

Ingredients

140g white crabmeat
1 orange , peeled, segmented and juices kept
1 tsp each chopped chives and dill
2 tsp mayonnaise
1 grapefruit , peeled and segmented
good handful mixed baby salad leaves
a few slices of soda bread or toasted sourdough, to serve
2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
1 tsp Dijon mustard
1 tsp sugar
5 tbsp olive oil

Steps:

Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.96 milligram of sodium

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.