Best Herbed Chickpea Salad Recipes

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HERBED CHICKPEA SALAD



Herbed Chickpea Salad image

Quick and tasty little chickpea salad. Allowing the salad to chill in the fridge for a couple of hours before serving really melds the flavors together.

Provided by Judi Shaler

Categories     Salad     Beans

Time 1h10m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
ΒΌ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
4 teaspoons extra-virgin olive oil
1 clove garlic, minced

Steps:

  • Mix garbanzo beans, Parmesan cheese, parsley, basil, lemon juice, olive oil, and garlic together in a bowl; chill in refrigerator for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 17.1 g, Cholesterol 4.4 mg, Fat 6.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 1.6 g, Sodium 287.1 mg, Sugar 0.3 g

CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT



Cucumber-Chickpea Salad with Herbed Yogurt image

Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 quart nonfat plain yogurt
1/2 teaspoon minced garlic
1/2 cup plus 1 tablespoon mixed chopped herbs, such as mint, dill, and chives
8 grape leaves, preferably California variety, in brine
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
2 Japanese or Kirby cucumbers, cut into 3/4 inch pieces
1 long Italian hot pepper, seeded and cut into thin rings
1 cup canned chickpeas, drained and rinsed
2 scallions, green parts only, cut thinly on the bias
Olive oil cooking spray

Steps:

  • Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
  • Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
  • In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
  • Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
  • Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.

Nutrition Facts : Calories 276 g, Cholesterol 5 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 446 g

HERBED CHICKPEA-BROCCOLI SALAD WITH TAHINI-LEMON DRESSING



Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing image

Broccoli is probably the most reliable vegetable in the produce aisle. No matter what the season, it's there looking perky and ready to offer up an abundance of nutrients. If you weren't a fan before, this salad, starting with a simple and easy-to-prepare roasted broccoli base-which is also irresistible eaten on its own-will change your mind about broccoli forever.

Provided by Amy Chaplin

Time 1h10m

Yield 2 servings

Number Of Ingredients 13

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 cup cooked chickpeas, rinsed and well drained
1 cup dill sprigs
1 cup flat-leaf parsley sprigs
1 cup fresh cilantro leaves
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 teaspoons white balsamic vinegar
1 teaspoon tamari
1/2 clove garlic, crushed
Sea salt

Steps:

  • Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
  • Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste.
  • Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

Nutrition Facts : Calories 229 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 283 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams

HERBED CHICKPEA SALAD



Herbed Chickpea Salad image

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

Provided by Sheynath

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can chickpeas (garbanzo beans)
1 medium fresh tomato, diced
1 green bell pepper, diced
3 scallions, sliced
2 tablespoons capers
1/4 cup feta cheese, crumbled
1/4 cup of fresh mint, minced
1 garlic clove
2 -3 tablespoons red wine vinegar
2 tablespoons olive oil

Steps:

  • Rinse and drain chickpeas. Place in mixing bowl.
  • Add tomato, bell pepper, scallions, capers, cheese and mint.
  • Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
  • Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.

Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 2.5, Cholesterol 8.3, Sodium 577.4, Carbohydrate 30.4, Fiber 6.7, Sugar 2.2, Protein 8

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