Chickpeasaladwithchickenbreast Recipes
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
CHICKPEA SALAD WITH CHICKEN BREAST
Make and share this Chickpea Salad With Chicken Breast recipe from Food.com.
Provided by Chef LL
Categories < 30 Mins
Time 30m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine garlic, ginger, cumin, salt and ground red pepper; sprinkle on all sides of chicken breasts. cover and chill 1 hour.
- Stir chickpeas and remaining ingredients together; cover and chill.
- Grill chicken covered with grill lid over medium-high heat 5 minutes on each side. cut into strips. tent with foil to keep warm.
- Divide chickpea mixture between 2 salad bowls and top with the sliced chicken.
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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!
CHICKPEA SALAD SANDWICHES
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 sandwiches (1 1/2 cups chickpea salad)
Number Of Ingredients 11
Steps:
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
CHICKPEA SALAD
A great,different salad for a change. Or, make it a meal by adding a can of salmon. Make sure you chill for at least 2 hrs.
Provided by MizzNezz
Categories Beans
Time 7m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients EXCEPT vinegar and oil in a large bowl.
- Mix vinegar and oil well.
- Toss with chickpea mixture.
- Chill.
Nutrition Facts : Calories 259.7, Fat 27.1, SaturatedFat 3.8, Sodium 14.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 0.8
CHICKEN, CHICKPEA, AND PESTO SALAD
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.
Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g
ROASTED-CHICKEN BREAD SALAD WITH PEAS
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
- Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
- Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
- Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
- Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
- In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.
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