Chickpea Salad From The Turkish Cookbook Recipes

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CHICKPEA SALAD RECIPE



Chickpea Salad Recipe image

A filling, healthy salad or side made with chickpeas, vegetables and parsley. This recipe makes a big bowl full of chickpea salad. Keep it to yourself or share at a potluck. Serve alone as a great side dish or salad, or on a bed of greens or grains for a more complete meal!

Provided by Cookie and Kate

Categories     Side dish

Time 10m

Number Of Ingredients 10

2 (14 ounce) cans of chickpeas, rinsed and drained
1/2 cup roasted red and/or yellow peppers, chopped
1/4 cup sliced kalamata olives
1/3 cup sliced cherry tomatoes
Small bunch of parsley, chopped
3 scallions, chopped
2 cloves garlic, pressed or minced
1 lemon, juiced
Olive oil, to taste
Salt and pepper, to taste

Steps:

  • In a good-sized bowl, simply combine all the ingredients.
  • Season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you're done!

Nutrition Facts : ServingSize 1 of 4 bowls, Calories 252 calories, Sugar 6.9 g, Sodium 428.9 mg, Fat 9.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 9.9 g, Protein 9.8 g, Cholesterol 0 mg

CHICKPEA SALAD FROM THE TURKISH COOKBOOK



Chickpea Salad from the Turkish Cookbook image

Adapted from THE TURKISH COOKBOOK by Musa Dagdeviren || This is popular street food in the region. Vendors cook the chickpeas (garbanzo beans) in a lamb stock and serve them in this fresh salad. Chickpea rolls are sold in front of bakeries and enjoyed in the early morning in homes and workplaces. This tradition is still strong in Gaziantep, Sanhurfa and Adiyaman. || Region: Adiyaman, Southeastern Anatolia

Provided by Food.com

Categories     Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup dried garbanzo beans, soaked overnight (garbanzo beans)
1/4 cup olive oil
onion, sliced into crescents
2 garlic cloves, roughly chopped
1 small red bell pepper, sliced into crescents
2 sun-dried tomatoes, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon dried chili pepper flakes (red pepper)
1 teaspoon ground sumac
2 tablespoons lemon juice
1/2 bunch flat leaf parsley, finely sliced
6 fresh basil sprigs, finely sliced

Steps:

  • Drain the soaked chickpeas (garbanzo beans), then cook in a saucepan of simmering water until soft, about 11/2 hours. Drain and put the cooked chickpeas into a large bowl.
  • Heat the oil in a large saucepan over medium heat, add the onions and garlic, and cook for 2 minutes. Add the bell pepper and sundried tomatoes and cook for a further minute. Add 1/2 teaspoon salt, then pour the mixture over the chickpeas and mix gently. Add the cumin, dried chilli (red pepper) flakes, sumac, lemon juice, parsley, and basil, mix gently, and serve.
  • Buy the Book:.
  • https://www.amazon.com/gp/product/0714878154.

Nutrition Facts : Calories 320.2, Fat 16.8, SaturatedFat 2.2, Sodium 43.2, Carbohydrate 34.1, Fiber 9.8, Sugar 6.9, Protein 10.6

CHICKPEA SALAD



Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

  • In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

VEGAN CHICKPEA TUNA SALAD



Vegan Chickpea Tuna Salad image

This Vegan Chickpea Tuna Salad recipe is a healthy, fish-free and gluten-free alternative to the classic comfort food that's just as flavorful, creamy and delicious! Serve it on bread or bagels, and you will have an amazingly "no tuna salad sandwich" that will impress everyone - vegans and non-vegans alike!

Provided by Bianca Zapatka

Categories     Appetizer     Basics     Breakfast     Side Dish

Number Of Ingredients 14

1 14 oz can chickpeas (rinsed and drained)
2 pickled cucumbers (finely diced)
1 tbsp nori flakes
1 stick of celery (finely chopped)
1 red onion (finely chopped)
50 g vegan mayonnaise (or sub tahini)
4 tsp NORSAN omega-3 vegan oil
1 tbsp pickled cucumbers juice
2 tsp lemon juice (or to taste)
1 tsp yellow mustard
salt and pepper (to taste)
Bagels
Lettuce (cucumbers, tomatoes)
Cress & dill (or other fresh herbs)

Steps:

  • Roughly mash the chickpeas with a potato masher or a fork.
  • Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
  • Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!

Nutrition Facts : ServingSize 1 Serving, Calories 188.4 kcal, Carbohydrate 11.4 g, Protein 3.4 g, Fat 14.3 g, SaturatedFat 1.5 g, Fiber 3.2 g, Sugar 1.1 g

CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

CHICKPEA SALAD



Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories     Lunch     Salad     Side Dish

Time 10m

Number Of Ingredients 8

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

  • Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

CHICKPEA SALAD



Chickpea Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

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.

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