Chickpea And Zucchini Salad Giada De Laurentiis Recipes

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KALE AND CHICKPEA SALAD

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15



Kale and Chickpea Salad image

Steps:

  • For the onions: Preheat the oven to 400 degrees F.
  • Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
  • For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
  • For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16



Mediterranean Zucchini and Chickpea Salad image

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Chickpea and Zucchini Salad - Giada De Laurentiis image

Steps:

  • Mix all the ingredients for the salad in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

GARBANZO BEAN AND ZUCCHINI SALAD

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10



Garbanzo Bean and Zucchini Salad image

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

GARBANZO BEAN AND ZUCCHINI SALAD

Recipe courtesy Giada De Laurentiis. OH MAN is this just simple goodness! I didn't expect for this to be as delicious as it is! Splurge a bit on a nice chunk of parm for this recipe. A small piece won't set you back very much at all. DO NOT use the green can!!! I actually substituted cucumber for the zucchini. So easy and tasty!

Provided by Japanese Delight

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Garbanzo Bean and Zucchini Salad image

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

Nutrition Facts : Calories 285.7, Fat 17, SaturatedFat 3.3, Cholesterol 6.2, Sodium 591.2, Carbohydrate 28.1, Fiber 5.5, Sugar 3.5, Protein 8.7

2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup garbanzo beans, rinsed
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces

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