Parsley Feta Chickpea Salad Recipes
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.
Nutrition Facts : ServingSize 1 (of 8), about 1 1/2 cups, Calories 169 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 466 mg, Fiber 6 g, Sugar 2 g
PARSLEY & FETA CHICKPEA SALAD
Make and share this Parsley & Feta Chickpea Salad recipe from Food.com.
Provided by roederca090584
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute red onion and garlic in pan for a few minutes.
- Remove onion/garlic mixture from heat and set aside to cool.
- Drain chickpeas and finish preparing ingredients.
- Juice Lemon.
- Combine all ingredients in large bowl.
- Toss / Mix and enjoy!
Nutrition Facts : Calories 368.9, Fat 10.5, SaturatedFat 5.9, Cholesterol 33.5, Sodium 1026.5, Carbohydrate 54.2, Fiber 10.6, Sugar 3.6, Protein 16.7
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
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, CHERRY TOMATO, AND FETA SALAD
Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.
Provided by Faith77
Categories Beans
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- In a bowl, combine all ingredients.
CHICKPEA SALAD WITH PARSLEY, LEMON, AND SUN-DRIED TOMATOES
Categories Salad Bean Citrus Tomato Quick & Easy Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
- Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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