CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
PICKLED CUCUMBER SALAD
Steps:
- Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
- Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.
SANDRA LEE'S CHICK PEA SALAD
Taken from Sandra Lee's Money Saving Recipes. Leftovers can be used to make Round 2 Falafel. I make variation of this salad all summer long!
Provided by Miss_Elaine
Categories Beans
Time 10m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large mixing bowl and toss to combine.
CHICK PEA SALAD
To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.
Provided by breezermom
Categories Peppers
Time 5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
- Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Nutrition Facts : Calories 240.9, Fat 12.5, SaturatedFat 1.7, Sodium 409.6, Carbohydrate 27.4, Fiber 5.5, Sugar 1.8, Protein 5.8
CUCUMBER & CHICK PEA SALAD
Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
- Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
- Refrigerate for at least 2 hours to allow veggies to meld.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7
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5/5 (385)Total Time 10 minsCategory Salad, Side DishCalories 302 per serving
- Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
- Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.
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