Best Summer Chickpea Salad Recipes

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE

Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette image

This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I'm hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.

Provided by debbie eckstein

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

6 cups shredded kale
1 avocado - peeled, pitted, and cubed
½ mango - peeled, seeded, and cubed
⅓ cup chickpeas (garbanzo beans)
⅓ cucumber, thinly sliced
6 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon orange juice
1 tablespoon sunflower seed kernels, or to taste
1 teaspoon Dijon mustard
½ teaspoon poppy seeds
½ teaspoon orange marmalade, or to taste

Steps:

Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.6 g, Fat 30 g, Fiber 7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 139.8 mg, Sugar 5.4 g

SUMMER CHICKPEA SALAD

Summer Chickpea Salad image

Delicious and inexpensive, this is a breeze to whip up. You will love this sunny salad packed with seasonal tomatoes, basil, and garlic. An awesome take-along salad for work with some whole-grain pita wedges or a whole-grain bun, or a nice side for grilled chicken, pork, or fish! I heat the salad dressing (before adding the chopped garlic) in the microwave 30 seconds to ensure the honey incorporates.

Provided by Giardino

Categories Salad Beans

Time 1h16m

Yield 6

Number Of Ingredients 12

Ingredients

2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
1 pint small cherry tomatoes, halved
3 tablespoons finely shredded basil leaves
½ cup crumbled goat-milk feta cheese
2 tablespoons honey
3 large cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons cider vinegar
3 tablespoons olive oil
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt

Steps:

Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 50.9 g, Cholesterol 11.1 mg, Fat 11.7 g, Fiber 8.6 g, Protein 11.4 g, SaturatedFat 3 g, Sodium 780 mg, Sugar 6.3 g