Chickpea Cucumber Salad Recipes

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CUCUMBER CHICKPEA SALAD

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

Provided by Jamilahs_Kitchen

Categories     Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12



Cucumber Chickpea Salad image

Steps:

  • Mix oil & lemon juice well and set aside.
  • Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

CHICKPEA CUCUMBER SALAD

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8



Chickpea Cucumber Salad image

Steps:

  • Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

CHICKPEA & CUCUMBER SALAD

Make and share this Chickpea & Cucumber Salad recipe from Food.com.

Provided by Mandy

Categories     Australian

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8



Chickpea & Cucumber Salad image

Steps:

  • Combine the chickpeas, cucumber, onion and mint in a large bowl.
  • Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.

2 (400 g) cans chickpeas, rinsed, drained
2 lebanese cucumbers, halved lengthways, thinly sliced
1 red onion, halved, finely chopped
1/2 cup firmly packed roughly chopped fresh mint leaves
180 g natural yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste
salt & freshly ground black pepper

CHICKPEA SALAD

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Chickpea Salad image

Steps:

  • In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!

1/2 cup tahini
Juice of 2 lemons (1/4 cup)
3 cloves garlic, minced
1/2 cup olive oil
1 1/2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup parsley, finely chopped
4 scallions, finely sliced

CUCUMBER CHICKPEA SALAD WITH DILL

A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

Provided by iewe7726

Categories     Egyptian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Cucumber Chickpea Salad with Dill image

Steps:

  • Mix oil & vinegar well and set aside.
  • Combine all other ingredients and toss with the oil and vinegar mixture.
  • Chill before serving and garnish with fresh parsley, if desired.

Nutrition Facts : Calories 349.3, Fat 19.8, SaturatedFat 2.7, Sodium 434.4, Carbohydrate 36.9, Fiber 7.2, Sugar 2.4, Protein 7.9

2 (15 ounce) cans chickpeas, drained
1 cup tomatoes, chopped
1/2 cup onion, minced
1/2 cup celery, chopped
1 cucumber, chopped
2 teaspoons garlic, minced
1 teaspoon dill weed
salt & pepper
3 teaspoons red wine vinegar
1/2 cup olive oil

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD

This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.

Provided by Marie

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12



Mediterranean Chickpea, Cucumber and Tomato Salad image

Steps:

  • In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
  • Mix together olive oil and balsamic vinegar, and season to taste with salt.
  • Drizzle over salad and toss until well combined, and adjust seasoning as needed.
  • Cover and refrigerate at least 45 minutes before serving.
  • Serve chilled.

1 (15 ounce) can chickpeas, drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 minced garlic clove
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper

ROASTED CHICKPEAS AND CUCUMBER SALAD

If you're dieting and looking for filling, high-fiber, low-fat fat foods, then the simple chickpea is a dream food come true. These beans have been shown to help dieters stay on track and avoid unhealthy snacks. Inspired by this news, I created a simple side dish featuring roasted chickpeas, because I think they taste so much better that way. This salad makes a perfect side dish or a light lunch.

Provided by JuleeM13

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Roasted Chickpeas and Cucumber Salad image

Steps:

  • Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally.
  • Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside.
  • Whisk remaining teaspoon of oil with mint. Pour over cucumbers.
  • Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste.
  • When chickpeas are cool, add to dressed cucumbers.
  • Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.

Nutrition Facts : Calories 169.5, Fat 3.6, SaturatedFat 0.5, Sodium 331.7, Carbohydrate 29.4, Fiber 5.5, Sugar 1.5, Protein 6.2

1 (15 1/2 ounce) can chickpeas, well rinsed
4 garlic cloves
2 teaspoons olive oil, divided
1 medium English cucumber
2 tablespoons of fresh mint, finely chopped
3 tablespoons nonfat Greek yogurt
2 tablespoons lemon juice, about 1 lemon
3 tablespoons fresh dill, finely chopped
salt and pepper

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10



Chickpea and Cucumber Salad with Fresh Mint image

Steps:

  • Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
  • Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

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