Garbanzo Bean Salad With Citrusy Dressing Recipes
CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE
Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.
Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
GARBANZO BEAN SALAD
Steps:
- In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g
CHICKEN AND GARBANZO BEAN SALAD
Make and share this Chicken and Garbanzo Bean Salad recipe from Food.com.
Provided by Margie99
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl combine chicken, garbanzo beans, cheese, celery, green pepper and green onions.
- For dressing, stir together mayonaisse, lemon juice, chili powder, salt and pepper. Stir into chicken mixture. Cover and chill for 2-24 hours. Before serving, stir mixture. Serve on lettuce lined plates. Garnish with tomato wedges.
Nutrition Facts : Calories 488.1, Fat 25.2, SaturatedFat 8.8, Cholesterol 89.8, Sodium 923, Carbohydrate 35, Fiber 6, Sugar 3.9, Protein 30.9
CUCUMBER AND CHICKPEA SALAD
Fresh chopped veggies-tomatoes, cucumber, red onion, celery-and fresh herbs are tossed with plump Garbanzo Beans in a lemon-lime vinaigrette.
Provided by Sandy
Categories Salad
Time 20m
Number Of Ingredients 13
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.
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
GARBANZO AND RED PEPPER SALAD
Provided by Maneet Chauhan
Categories Salad Leafy Green Side No-Cook Yogurt Mint Spice Cucumber Chickpea Bell Pepper Healthy Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans
GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING
Steps:
- Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
- Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
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- To make dressing, in a wide salad bowl, add juice and zest of orange, zest and juice of lemon, with olive oil and fine minced oregano. Whisk with hand-whisk to emulsify the oil and citrus. Season with salt and pepper and set aside.
- Drain chickpeas and add to salad bowl with dressing. Also add chopped onion. Mix then set aside to let chickpeas and onion marinate in dressing while you cut rest of the veggies.
- Once all veggies are sliced, add into salad bowl and toss well to combine. Also add olives and fresh mint. Taste and adjust seasoning. Serve chilled or at room temperature.
CITRUS SALAD WITH CHICKPEAS - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (3)Total Time 15 minsCategory SaladCalories 94 per serving
- Chop the red onion and add it to a bowl with enough water to cover it. Set aside for a few minutes. (This will mellow the flavor of the onion).
- Put the orange juice, lime, agave, salt, and vinegar into a blender and blend for about 20 seconds, until creamy.
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CURRIED LENTIL, CHICKPEA, AND KALE SALAD WITH CITRUS DRESSING
From theroastedroot.net
5/5 (2)Category SaladCuisine AmericanTotal Time 30 mins
- Add lentils to a pot and cover with 2 inches of water. Cover and bring to a full boil. Reduce heat and simmer, covered, until lentils have softened, but are still al dente, about 10 to 15 minutes. Drain any excess water and transfer lentils to a mixing bowl.
- Add the chickpeas and kale to the mixing bowl with the lentils. Add in the curry powder, sea salt, olive oil, lemon juice, and garlic, and orange zest. Toss well until everything is well-combined.
- Toss in the peeled orange, dried cranberries, feta, and red onion. Add sea salt and/or additional curry powder to taste. Serve alongside your favorite entree, or enjoy as a meal.
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From yurielkaim.com
Estimated Reading Time 6 mins
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5/5 (2)Calories 107 per servingCategory Salad
- Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl.
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From foodiecrush.com
3.9/5 (200)Total Time 20 minsCategory SaladCalories 474 per serving
- In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
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