Marinated Chickpea Salad Recipes

MARINATED CHICKPEAS

Steps:

• Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
• In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
• Por over the salad mixture and let stand at least 20 minutes before serving.
• Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

MARINATED CHICKPEA SALAD

Steps:

• In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
• In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
• Pour dressing over salad and mix well.
• Refrigerate at least 1 hour before serving, 2-3 hours is better.

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD

Steps:

• For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
• Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
• Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
• For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
• Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

MARINATED CHICKPEAS

Steps:

• Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN

Steps:

• In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
• Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
• Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
• If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
• Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.

MARINATED GREEK-INSPIRED CHICKPEA SALAD

Steps:

• Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
• Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
• Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

MARINATED CHICKPEA SALAD

Steps:

• Drain and rinse the chickpeas (you may use other beans-black, black-eyed peas, cannellini, etc.) Put the chickpeas, onions and tomato halves in a bowl.
• In a separate bowl mix the remaining ingredients and blend well.
• Pour the dressing over the bean mixture and toss gently.
• Cover and marinate overnight.
• The chickpeas will absorb the flavor nicely.
• Serve as a side dish, or cut up some leftover chicken breasts and place the bean salad on a bed of salad greens and place the chicken on top.