Herfers Pea And Tomato Salad Recipes

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CHICKPEA SALAD WITH RED ONION AND TOMATO



Chickpea Salad with Red Onion and Tomato image

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

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

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

PEA AND TOMATO SALAD



Pea and Tomato Salad image

Make and share this Pea and Tomato Salad recipe from Food.com.

Provided by Country Cook in Okl

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can sweet peas, drained
1/2 cup cubed longhorn cheese
1/2 cup diced fresh tomato
2 diced hard-boiled eggs
1 tablespoon grated onion
2 -3 tablespoons mayonnaise (I prefer miracle whip)
salt and pepper

Steps:

  • Combine all ingredients in bowl. Chill and serve.
  • I usually double this when serving as a side dish for company. I have also used roasted red pepper or pimento for color in place of the tomato. Low fat mayo may be used when dieting.

PETITE PEA TOMATO SALAD



Petite Pea Tomato Salad image

From Aurora, Colorado, Janice Mitchell shares, "With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and cut into thin strips
1/2 cup frozen petite peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1-1/2 cups shredded lettuce

Steps:

  • In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

Nutrition Facts : Calories 131 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PUTTANESCA CHICKPEA-TOMATO SALAD



Puttanesca Chickpea-Tomato Salad image

This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn't traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers - and the beans drink it all up.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1 1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt

Steps:

  • In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
  • Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)

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