Chickpea Lime And Coriander Salad Recipes

CILANTRO LIME CHICKPEA SALAD

Cilantro Lime Chickpea Salad image

Light and delicious salad chockfull of protein. From: http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/

Provided by KatieMurch

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans chickpeas, drained and rinsed
4 cups fresh spinach, loosely packed
1/2 onion, chopped small
4 limes, juice of
1 bunch fresh cilantro (about loosely packed cup)
3 tablespoons sugar
2 tablespoons Dijon mustard
2 garlic cloves, finely minced
1/2 tablespoon chili powder
1/2 cup olive oil

Steps:

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).
Add the chickpeas, onion, and spinach to a large bowl. In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds.
Pour over the chickpea mixture and stir to combine.
Add salt and pepper to taste.
Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!

CUMIN AND CORIANDER SPICED CHICK-PEA SALAD

Cumin and Coriander Spiced Chick-Pea Salad image

Categories Salad Bean Ginger Side Picnic Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Fall Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

For the dressing
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 1/2 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin, or to taste
1/4 teaspoon cayenne or dried hot red pepper flakes, or to taste
1/2 cup olive oil
four 19-ounce cans chick-peas, rinsed and drained well
2 yellow bell peppers, chopped fine
1 small bunch of scallions, sliced thin
1/2 cup finely chopped fresh coriander, or to taste

Steps:

Make the dressing:
In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.

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