Goya Chickpea Salad Recipes

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CHICKPEA SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10



Chickpea Salad image

Steps:

  • Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

GOYA CHICKPEA SALAD

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

Provided by Vegwife

Categories     Vegetable

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 9



Goya Chickpea Salad image

Steps:

  • Mix all ingredients. Refrigerate 30 minutes.

Nutrition Facts : Calories 182.2, Fat 10, SaturatedFat 1.4, Sodium 227.4, Carbohydrate 20.1, Fiber 4, Sugar 1.4, Protein 4.2

16 ounces chickpeas, rinsed and drained
1/2 cucumber, peeled seeded and diced
1/2 red pepper, seeded and diced
1/2 red onion, diced
1 teaspoon Mexican oregano
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1/4 cup olive oil
salt and pepper

CREAMY CHICKPEA SALAD

A Middle Eastern salad I found online. Haven't tried it yet, but looking forward to doing so here soon. ZWT Summer'07

Provided by LoriInIndiana

Categories     Beans

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7



Creamy Chickpea Salad image

Steps:

  • Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper in a medium bowl.
  • Mix until coated.

Nutrition Facts : Calories 206.8, Fat 11.4, SaturatedFat 1.7, Cholesterol 5.4, Sodium 416.1, Carbohydrate 22.3, Fiber 4.2, Sugar 1.9, Protein 4.7

15 1/2 ounces chickpeas, drained and rinsed
3 cups peeled seeded and diced cucumbers
2 cups halved grape tomatoes (or cherry tomatoes)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup diced red onion
1/2 cup creamy dill ranch dressing
fresh ground pepper

CHICKPEA SALAD

This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe.

Provided by Latchy

Categories     Weeknight

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12



Chickpea Salad image

Steps:

  • Place chickpeas in large bowl and soak overnight.
  • Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
  • Rinse under cold water and drain.
  • Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.

Nutrition Facts : Calories 219.8, Fat 9, SaturatedFat 1.2, Sodium 35.5, Carbohydrate 28.7, Fiber 7.8, Sugar 6.9, Protein 8.3

300 g dried garbanzo beans
250 g cherry tomatoes, halved
1 large green cucumber, seeded, chopped coarsely (400g)
2 stalks celery, chopped coarsely
1 medium red onion, chopped finely
1/4 cup firmly packed finely chopped fresh mint leaves
salt
60 ml lime juice
60 ml olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
2 garlic cloves, crushed

CHICKPEA SALAD

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



Chickpea Salad image

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

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

MEDITERRANEAN CHUNKY CHICKPEA SALAD

This is another quick cool side dish to enjoy on the hottest of summer days. This is very easily thrown together with ingredients in the cupboard. I really like to use the canned or jarred Goya red peppers, they have a good taste and save a lot of time.

Provided by gingerkitten D

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mediterranean Chunky Chickpea Salad image

Steps:

  • Mix all ingredients together in a medium sized bowl.
  • Refrigerate at least 30 minutes to let the flavors blend (longer is better).

Nutrition Facts : Calories 315.6, Fat 9.3, SaturatedFat 1.2, Sodium 1304, Carbohydrate 49.1, Fiber 9.7, Sugar 0.7, Protein 10.7

28 ounces chickpeas, rinsed and drained
7 ounces roasted red peppers, drained and chopped, I used Goya Fancy Pimentos
1/2 small red onion, minced
1/4 cup fresh parsley, chopped
2 1/2 tablespoons lemon juice, bottled is fine
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard, I used Grey Poupon
2 garlic cloves, minced, jarred is fine
salt
pepper

MEDITERRANEAN CHICKPEA SALAD

Next time your family is in the mood for a vegetarian entree, try this fresh, bright chickpea salad recipe. It's simple. Just open a can of GOYA® Low Sodium Chick Peas! Toss with sweet cherry tomatoes, crunchy cucumber, and cubes of soft, creamy Mozzarella cheese. A splash of buttery GOYA® Extra Virgin Olive Oil and a drizzle of tangy lemon juice make this sunny, Mediterranean Chickpea Salad a delicious lunch or dinner, any day of the year.

Provided by Goya

Categories     Goya®

Time 20m

Yield 4

Number Of Ingredients 9



Mediterranean Chickpea Salad image

Steps:

  • In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside.
  • In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated.
  • Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.

1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
½ pint cherry tomatoes, quartered
1 cucumber, seeded and chopped
4 ounces mozzarella cheese, cut into 1/2 inch cubes
¼ red onion, finely chopped
2 tablespoons coarsely chopped fresh parsley
1 tablespoon GOYA® Lemon Juice
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Extra Virgin Olive Oil

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