Marinated Garbanzo Salad Recipes

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FAVORITE GARBANZO BEAN SALAD

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14



Favorite Garbanzo Bean Salad image

Steps:

  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

LEMONY GARBANZO SALAD

Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12



Lemony Garbanzo Salad image

Steps:

  • In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.

Nutrition Facts : Calories 363 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 478mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.

1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 green onions, chopped
1/2 cup plain yogurt
1 tablespoon minced fresh parsley
1 tablespoon orange marmalade
4 cups spring mix salad greens

MARINATED CHICKPEAS

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories     easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6



Marinated Chickpeas image

Steps:

  • Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

MARINATED CHICKPEA SALAD

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

Provided by PalatablePastime

Categories     Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14



Marinated Chickpea Salad image

Steps:

  • In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
  • In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
  • Pour dressing over salad and mix well.
  • Refrigerate at least 1 hour before serving, 2-3 hours is better.

Nutrition Facts : Calories 140, Fat 6.1, SaturatedFat 0.8, Sodium 290.6, Carbohydrate 19.5, Fiber 3.1, Sugar 1.7, Protein 3.5

1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon vegan sugar (or granulated sugar)
1/4 teaspoon pepper

MARINATED GREEK-INSPIRED CHICKPEA SALAD

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.

Provided by Michelle Walker

Time 30m

Yield 6

Number Of Ingredients 13



Marinated Greek-Inspired Chickpea Salad image

Steps:

  • Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
  • Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
  • Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 28.7 g, Cholesterol 33.7 mg, Fat 18.3 g, Fiber 5.1 g, Protein 10.8 g, SaturatedFat 7.1 g, Sodium 816.5 mg, Sugar 4.5 g

5 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
3 cloves garlic, minced
1 teaspoon cracked black pepper
½ teaspoon kosher salt
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) basket cherry tomatoes, diced
1 (8 ounce) package crumbled feta cheese
1 large English cucumber, diced
1 large red bell pepper, diced
1 medium sweet red onion, diced
1 bunch fresh mint, chopped

MARINATED GARBANZO SALAD

Slightly Middle Eastern, makes a good first course arranged on lettuce leaves! From Silver Palate Cookbook.

Provided by Sharon123

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Marinated Garbanzo Salad image

Steps:

  • Heat the olive oil in a saucepan.
  • Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
  • Add chopped red pepper and cook for another 5 minutes.
  • Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
  • Do not overcook the garbanzos or they will become mushy.
  • Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
  • Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
  • Allow to return to room temperature before serving.

Nutrition Facts : Calories 391.8, Fat 19.9, SaturatedFat 2.7, Sodium 649.9, Carbohydrate 47.5, Fiber 8.1, Sugar 8.8, Protein 8.3

1/2 cup best quality olive oil
1 cup finely minced yellow onion
1 tablespoon dried thyme
1/2 cup coarsely chopped red pepper
1/2 cup dark raisin
2 (1 lb) cans garbanzo beans, drained and rinsed,about 3 1/2 cups
1/2 teaspoon salt
1/2 cup white wine vinegar

GARBANZO BEAN SALAD

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Provided by Dottie

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 10



Garbanzo Bean Salad image

Steps:

  • In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  • Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  • Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g

1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1 apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

GARBANZO AND RED PEPPER SALAD

Provided by Maneet Chauhan

Categories     Salad     Leafy Green     Side     No-Cook     Yogurt     Mint     Spice     Cucumber     Chickpea     Bell Pepper     Healthy     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15



Garbanzo and Red Pepper Salad image

Steps:

  • Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans

Dressing
1/4 cup lowfat plain yogurt
1/4 teaspoon chili powder
1/4 teaspoon chat masala
Sugar
Salad
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup julienned roasted red bell pepper
1/2 teaspoon ground cumin
2 teaspoon chopped fresh cilantro
2 teaspoon chopped fresh mint
2 teaspoon fresh lime juice
1 teaspoon minced fresh ginger
1 medium head frisée
1/2 cucumber, peeled, halved lengthwise and cut into thin half-moons

MARINATED CHICKPEA SALAD

The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.

Provided by Studentchef

Categories     Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10



Marinated Chickpea Salad image

Steps:

  • In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
  • In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
  • Por over the salad mixture and let stand at least 20 minutes before serving.
  • Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

Nutrition Facts : Calories 315.6, Fat 9.2, SaturatedFat 1.2, Sodium 628.7, Carbohydrate 48.9, Fiber 10.1, Sugar 1.7, Protein 10.6

3 (19 ounce) cans chickpeas, rinsed and drained
4 stalks celery, diced
1 red bell pepper, diced
1/2 sweet white onions or 1/2 red onion, finely chopped
1 large carrot, grated
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped of fresh mint
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
salt & freshly ground black pepper

MARINATED THREE BEAN SALAD

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16



Marinated Three Bean Salad image

Steps:

  • In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.

1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1/2 cup water
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

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