CHICKPEA AND BLACK BEAN SALAD RECIPE RECIPES

Name: Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 (15-ounce) cans chickpeas, rinsed and drained; 1 small red onion finely chopped; 1 small red bell pepper, finely chopped; A few ribs celery and leafy tops, chopped; 1 clove garlic, minced or grated then grinded into a paste with salt; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons rosemary, finely chopped, a few sprigs; 2 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

CHICKPEA SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Chickpea Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

BEST MEDITERRANEAN CHICKPEA SALAD RECIPE - HOW TO MAKE ...

Best Mediterranean Chickpea Salad Recipe - How to Make ... image

Thanks to the chickpeas, this easy make-ahead salad will keep you full for hours. It's satisfying in a way that leafy greens could never be. Sorry not sorry, kale.

Provided by Makinze Gore

Categories gluten-free low sugar nut-free vegetarian おせち 30-minute meals picnic Summer weeknight meals lunch salad side dish

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
Kosher salt
Freshly ground black pepper
1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper

Steps:

Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.

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