Cucumber Chickpea Salad Recipe 445

CUCUMBER CHICKPEA SALAD

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.

CUCUMBER-CHICKPEA SALAD WITH HERBED YOGURT

Steps:

• Place a large sieve over a bowl, and line it with four layers of cheesecloth. Place the yogurt in the cheesecloth, and tie cheesecloth closed with a rubber band or kitchen twine. Transfer bowl to refrigerator, and let yogurt drain 4 hours. Transfer the thickened yogurt to a bowl; stir in garlic and 1/2 cup chopped herbs. Set the herbed yogurt aside.
• Place a large nonstick skillet over medium-high heat. When hot, spray skillet with cooking spray. Place 4 grape leaves in the bottom of the skillet. Cook leaves until crisp, 1 to 2 minutes. Spray leaves with cooking spray, and turn them over; cook until crisp on other side, 1 to 2 minutes. Transfer to a plate. Repeat with remaining 4 grape leaves. Set the toasted leaves aside.
• In a large bowl, whisk together vinegar, olive oil, remaining tablespoon herbs, and salt. Season the vinaigrette with black pepper.
• Add the cucumbers, hot pepper, chickpeas, and scallions to the bowl with the vinaigrette; toss the salad to combine.
• Divide cucumber-chickpea salad and herbed yogurt among 4 serving plates. Garnish with toasted grape leaves; serve.

EASY CHICKPEA SALAD

Steps:

• Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
• Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
• Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

CHICKPEA CUCUMBER SALAD

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.

CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.

CUCUMBER AND CHICKPEA SALAD

Steps:

• Heat 2 tablespoons of the oil in a sauce pan over medium heat. Stir in beans, cover and turn off heat. Set aside.
• Gently toss all remaining ingredients in a large salad bowl. Add the beans.
• Serve topped with additional parsley, if desired.

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

Steps:

• Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
• Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

MEDITERRANEAN CHICKPEA SALAD

Steps:

• Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
• Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
• In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.