CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
CHICKPEA SALAD WITH FRESH HERBS
Steps:
- Combine the yogurt, lemon juice, wholegrain mustard, salt, pepper, dill, and parsley in a small mixing bowl. Whisk until smooth. Set aside.
- Place the drained chickpeas in a large mixing bowl. Use a potato masher or the back of a serving fork to lightly mash about 1/3. Add the celery and scallions and toss to combine.
- Add the yogurt dressing and stir until well mixed. Serve, topped with additional fresh herbs. TIP: This can be made up to 2 days in advance and kept in the fridge. If making in advance, remove from the fridge about 30 minutes before serving. Give it a good stir before topping with fresh herbs.
SCALLION HERB CHICKPEA SALAD
Steps:
- Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still.
- Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
- Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
Nutrition Facts : ServingSize 1.5 Cups, Calories 415.85 kcal, Carbohydrate 49.5 g, Protein 17.7 g, Fat 19 g, Fiber 18.9 g, Sodium 702.9 mg
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
A light and creamy Chickpea Salad With Fresh Herbs and Scallions that travels well. It's great for a picnic or lunch at work
Provided by Ulrike Westphal
Time 45m
Yield 3 serving as a main dish, 6 as side
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place 1/3 of the chickpeas in a large bowl and using a fork, lightly mash them. Add remaining chickpeas, celery and scallions and toss.
- Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. hickpea Salad With Fresh Herbs and Scallions can be stored im in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.
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