SUMMER CHICKPEA SALAD RECIPE RECIPES

SUMMER CHICKPEA SALAD RECIPE | ALLRECIPES

Summer Chickpea Salad Recipe | Allrecipes 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

Total Time 1 hours 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

Yield 6 servings

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, CarbohydrateContent 50.9 g, CholesterolContent 11.1 mg, FatContent 11.7 g, FiberContent 8.6 g, ProteinContent 11.4 g, SaturatedFatContent 3 g, SodiumContent 780 mg, SugarContent 6.3 g

SUMMERY CHICKPEA SALAD RECIPE | COOKING LIGHT

Summery Chickpea Salad Recipe | Cooking Light image

This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.

Provided by Ann Taylor Pittman

Yield Serves 4 (serving size: 3/4 cup)

Number Of Ingredients 9

Ingredients

1 1/2 cups halved multicolored cherry tomatoes
1 cup canned unsalted chickpeas, drained and rinsed
1 cup half-moon English cucumber slices
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup slivered red onion
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/8 teaspoon kosher salt

Steps:

Combine tomatoes, chickpeas, cucumber, parsley, onion, olive oil, lemon juice, pepper, and salt. Toss gently to combine.

Nutrition Facts : Calories 145, CarbohydrateContent 16 g, CholesterolContent 0.0 mg, FatContent 7.5 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1 g, SodiumContent 202 mg, SugarContent 3 g

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