Chickpea Slaw Recipes

CHICKPEA SALAD

Chickpea Salad image

Provided by Rachael Ray : Food Network

Time 15m

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.

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

Ingredients

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

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw image

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Provided by Katherine Sacks

Categories 30 Days of Groceries Chickpea Salad Sandwich Carrot Radish Vegetarian Feta Avocado Cilantro

Yield Makes 4 servings

Number Of Ingredients 31

Ingredients

For the Creamy Carrot-Radish Slaw:
3 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Chickpea Salad:
4 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons radish-top salsa verde (optional)
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 shallot, quartered
1 garlic clove, halved
1 (16-ounce) can chickpeas, rinsed
1 medium cucumber (about 1/2 pound), finely chopped
3 tablespoons crumbled feta
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the sandwiches:
1 avocado, thinly sliced
4 brioche buns or 8 slices pumpernickel bread, toasted
1/2 cup baby spinach leaves

Steps:

Make the Creamy Carrot-Radish Slaw:
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Make the Chickpea Salad:
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Assemble the sandwiches:
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Do Ahead
Chickpea salad can be made 2 days ahead. Chill in a resealable container.

CHICKPEA SLAW RECIPE

Chickpea Slaw Recipe image

Provided by atxvegn

Number Of Ingredients 10

Ingredients

1-1/2 cups broccoli slaw or shredded crisp cabbage
1/2 cup grated carrots
4 sundried tomatoes, rehydrated and chopped
1 fresh tomato, chopped
1 can chickpeas, rinsed and drained
1 medium avocado, chopped
2 T. chopped fresh chives
2 T. olive oil
1 T. white balsamic vinegar
salt and pepper to taste

Steps:

Put into a large bowl the broccoli slaw, grated carrots, sundried tomatoes, fresh tomato, chickpeas, avocado, and chives. Mix together in a small bowl the olive oil, vinegar, and spices, then mix into slaw. Keep refrigerated until ready to serve.

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Servings 2
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Total Time 10 mins
Calories 369 per serving

In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine. Sprinkle with sesame seeds.
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