Rice Chickpea Salad Recipes

CHICKPEA SALAD

Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

RICE CHICKPEA SALAD

Rice Chickpea Salad image

Make and share this Rice Chickpea Salad recipe from Food.com.

Provided by Mia in Germany

Categories Vegan

Time 30m

Yield 5 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups brown rice, cooked
1 cup chickpeas, cooked
1 cup corn, cooked
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
3 yellow onions
1 garlic clove
1 cup vegetable stock
1 tablespoon olive oil
salt
pepper
paprika (to taste)

Steps:

Slice onions and fry in the olive oil until browned. Remove from pan.
Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
Mix in the browned onions (they should still be warm when mixed in!).
Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

RICE AND CHICKPEA SALAD BOWL

Rice and Chickpea Salad Bowl image

This fresh rice and chickpea salad bowl is loaded with color and packed with flavor to keep you full and energized throughout the day.

Provided by Carolina® Rice

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

2 pkg (8.8 oz each) Carolina® Ready to Heat Garlic & Olive Oil Jasmine Rice
¼ cup olive oil
3 tbsp lemon juice
1 tsp each salt and pepper
1 can (19 oz) chickpeas, trained and rinsed
1 cup diced tomatoes
1 cup diced yellow peppers
1 cup diced cucumbers
¼ cup finely chopped fresh parsley

Steps:

Get every color on your plate for lunch with a bowl of this fresh Rice and Chickpea Salad made even quicker with Carolina® Ready to Heat Jasmine Rice microwavable Rice ready in 90 seconds! Step 1
Prepare rice according to package directions; let cool. In a large bowl, toss together rice, oil, lemon juice, salt and pepper. Step 2
Stir in chickpeas, tomatoes, yellow peppers, cucumbers and parsley.

CHICKPEA-AND-BASMATI-RICE SALAD WITH TOASTED-SESAME-SEED VINAIGRETTE

Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, lunch, quick, salads and dressings, side dish

Time 15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3/4 cup canned chickpeas, drained and rinsed
1 cup cooked basmati rice
1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
4 scallions, trimmed and thinly sliced
Salt to taste
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl. Whisk in the lemon juice. Slowly whisk in the olive oil and add the salt. Toss the vinaigrette with the salad and season with salt to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 2 grams

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