Best Mediterranean Chickpea Salad Recipes

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD

Steps:

• In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
• Mix together olive oil and balsamic vinegar, and season to taste with salt.
• Drizzle over salad and toss until well combined, and adjust seasoning as needed.
• Cover and refrigerate at least 45 minutes before serving.
• Serve chilled.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
• In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated.
• Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.

MEDITERRANEAN-INSPIRED CHICKPEA SALAD

Steps:

• Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
• Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

MEDITERRANEAN CHICKPEA SALAD I

Steps:

• In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
• Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

MEDITERRANEAN CHICKPEA SALAD II

Steps:

• In a bowl, toss together the garbanzo beans, roma tomato, green bell pepper, onion, garlic, parsley, olive oil, and lemon juice. Cover, and chill until serving.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
• Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.

MEDITERRANEAN LAMB ON CHICKPEA AND TOMATO SALAD

Steps:

• Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
• Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
• Stir together remaining yoghurt and garlic in a bowl.
• Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
• Finish with a generous dollop of garlic flavoured yoghurt.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
• Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
• Cover bowl and refrigerate at least 1 hour to let flavors blend.
• Serve alone as a side-dish or over a bed of mixed greens.

MEDITERRANEAN CHICKPEA SALAD | GOYA RECIPES

Steps:

• In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
• In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated.
• Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.