Cold Garbanzo And Cucumber Salad Recipes

CUCUMBER AND GARBANZO BEAN SALAD

Cucumber and Garbanzo Bean Salad image

Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.

Provided by Lori Bailey

Categories Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced parsley
1/2 cup sliced olive
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

In a medium bowl, combine beans, cucumber, onion, parsley and olives.
In another bowl or jar combine remaining ingredients, mix well.
Pour over salad and toss.
Serve immediately or chill for up to 24 hours.

Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2

CUCUMBER CHICKPEA SALAD

Cucumber Chickpea Salad image

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

Steps:

Mix oil & lemon juice well and set aside.
Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

CHICKPEA CUCUMBER SALAD

Chickpea Cucumber Salad image

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

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

EASY CHICKPEA SALAD WITH LEMON AND DILL

Easy Chickpea Salad with Lemon and Dill image

This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 15m

Yield Makes approximately 6 (1/2 cup) servings

Number Of Ingredients 10

Ingredients

2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
1 medium thin-skinned cucumber, often called hothouse or English
6 small tomatoes
1 1/2 ounces feta cheese (substitute crumbled goat cheese)
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup coarsely chopped fresh dill (feathery fronds and tender stems only)
Salt and fresh ground black pepper

Steps:

Open, drain and rinse the chickpeas, and then add to a large bowl.
Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg

CHICKPEA SALAD

Chickpea Salad image

This super-simple chickpea salad makes a delicious lunch or side dish to grilled shrimp or chicken.

Provided by Jennifer Segal

Categories Salads

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup finely diced red onion, from 1 small red onion
2 (15 oz) cans chickpeas (preferably Bush's or Goya), drained and rinsed (see note)
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
1½ tablespoons freshly squeezed lemon juice, from 1 lemon
⅓ cup finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon sugar

Steps:

Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. (This step tames the bite of the raw onion.)
Combine the onions with the remaining ingredients and toss well. Taste and adjust seasoning with more lemon, salt, and pepper, if necessary. Cover and refrigerate until ready to serve. Toss well before serving and adjust seasoning again, if necessary.
Make-Ahead: The salad can be made and stored in a covered container in the refrigerator up to 2 days ahead of time.
Note: Different brands of chickpeas contain different levels of salt, so if using a different brand than the one specified, add salt to taste.

Nutrition Facts : Calories 379, Fat 25 g, Carbohydrate 31 g, Protein 11 g, SaturatedFat 3 g, Sugar 1 g, Fiber 10 g, Sodium 599 mg, Cholesterol 0 mg

GARBANZO BEAN SALAD

Garbanzo Bean Salad image

This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.

Provided by Melissa Belanger

Categories Salads

Time 15m

Number Of Ingredients 12

Ingredients

2 1/2 cups corn kernels
2 15-ounce cans garbanzo beans, drained and rinsed
3 cups grape tomatoes, quartered (about 1 pound)
1 green bell pepper, diced
1/2 red onion, finely diced (about 1/4 cup)
1 English cucumber, chopped
1/3 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/4 cup (4 tablespoons) lime juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine all of the salad ingredients in a big bowl.
In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
Refrigerate until serving or at least for a half an hour to let the flavors blend.

Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg

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

Ingredients

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

BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

Bulgur, Garbanzo Bean, and Cucumber Salad image

Provided by Bon Appétit Test Kitchen

Categories Bean Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Cucumber Chickpea Healthy Low Cholesterol Potluck Bulgur Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6-main course servings

Number Of Ingredients 9

Ingredients

2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil

Steps:

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

COLD GARBANZO AND CUCUMBER SALAD

Cold Garbanzo and Cucumber Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cups canned garbanzo beans, drained
5 pickling cucumbers or Kirbies, peeled and diced
1 medium red onion, diced
2 tomatoes, peeled, seeded, and diced
1 bunch fresh basil, chopped

Steps:

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

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