Best Chickpea Salad With Cumin And Lemon 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

CHICKPEA SALAD WITH CUMIN AND LEMON

Chickpea Salad With Cumin and Lemon image

Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.

Provided by Boomette

Categories Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 pita bread
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
19 ounces chickpeas, rinsed and drained
3 plum tomatoes, chopped
1 cup English cucumber, chopped
1 cup green bell pepper, chopped
3 green onions, cut in fine strips
1/2 cup walnuts, chopped
1/4 cup of fresh mint, chopped or 1 teaspoon dried mint
8 boston lettuce leaves
1/3 cup feta cheese, crumbled

Steps:

Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.

Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Cumin and Coriander Spiced Chick-Pea Salad image

Categories Salad Bean Ginger Side Picnic Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Fall Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil
four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

Steps:

Make the dressing:
In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES

Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes image

Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon cumin seeds
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper

Steps:

Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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