Fresh Salmon Salad With Chickpeas And Tomatoes Recipes
CHICKPEA SALAD WITH RED ONION AND TOMATO
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
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
FRESH SALMON SALAD WITH CHICKPEAS AND TOMATOES
This is delicious served either warm or at room temperature.
Provided by Jill Dupleix
Categories Salad Bean Citrus Fish Herb Olive Tomato Quick & Easy Lunch Orange Basil Salmon Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add 3 fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
- Heat remaining 4 tablespoons oil in large skillet over medium-high heat.Add chickpeas and all remaining ingredients except basil. Stir until warm. Season with salt and pepper. Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch pieces; scatter over chickpeas. Garnish with basil leaves and serve.
AVOCADO CHICKPEA SALAD
This healthy avocado chickpea salad is a quick and easy 10-minute dish with amazing Mediterranean flavors. A versatile salad which you can customize to suit your preferences.
Provided by Tonje
Categories Main Course Salad Side Dish
Time 7m
Number Of Ingredients 13
Steps:
- Dice the onion, avocado, cherry tomatoes, and cucumber.
- Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.
- Pour over olive oil and lemon juice, along with the salt, pepper and Italian seasoning.
- Stir to combine the ingredients evenly, and serve.
Nutrition Facts : Calories 319 kcal, Carbohydrate 28 g, Protein 9 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 812 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
CHICKPEA SALAD
A super fresh, quick and easy to prepare salad that makes the perfect healthy lunch entree, or a dinner side dish.
Provided by Jaclyn
Categories Side Dish
Number Of Ingredients 10
Steps:
- Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
- Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
- Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.
Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Protein 7 g, Fat 16 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
CHICKPEA SALAD RECIPE
Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 10m
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
Nutrition Facts : Calories 302 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 418 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
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- In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper. Cover the herbed yogurt and refrigerate.
- In a large skillet, heat 3 tablespoons of the olive oil. Add the sage leaves and sliced garlic and cook over moderate heat until the garlic just begins to turn lightly golden, about 2 minutes. Add the chickpeas and the chopped tomatoes and their juices and season with salt and pepper. Simmer the chickpeas and tomatoes over moderately low heat until the sauce thickens, about 12 minutes.
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