Tomato Chickpea Salad Recipes

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MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16



Mediterranean Zucchini and Chickpea Salad image

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8



Chickpea, Cherry Tomato, and Feta Salad image

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Nutrition Facts : Calories 268 g, Fat 18 g, Protein 11 g

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper

CHICKPEA SALAD WITH RED ONION AND TOMATO

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8



Chickpea Salad with Red Onion and Tomato image

Steps:

  • In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

FRESH TOMATO CHICKPEA SALAD

If tomatoes are plentiful in your house then this recipe is for you! Super fast (10 minutes!) to put together and very healthy. If you'd like to see more photos/tips for this recipe, please check it out on my blog: http://redlab27.alissahebert.com/2012/08/tomato-chickpea-salad.html.

Provided by Red Lab No.27

Categories     Beans

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 9



Fresh Tomato Chickpea Salad image

Steps:

  • Drain chickpeas and rinse in a strainer to remove the starch. Place in a large bowl.
  • Chop the basil and cut the tomatoes in half. Add to the bowl and combine with the chickpeas.
  • Add remaining ingredients to the bowl. Stir to combine well.
  • Refrigerate for 30 minutes before serving. Serve cold.

Nutrition Facts : Calories 178.7, Fat 3.8, SaturatedFat 0.5, Sodium 372.4, Carbohydrate 30.7, Fiber 6, Sugar 4.2, Protein 6.7

1 (15 1/2 ounce) can garbanzo beans (chickpeas)
1 pint grape tomatoes
25 large basil leaves
1 1/2 teaspoons garlic, minced
1 tablespoon red wine vinegar
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 tablespoon honey
1 pinch salt

TOMATO CHICKPEA SALAD

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

Provided by BrendaM

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14



Tomato Chickpea Salad image

Steps:

  • Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
  • Dressing: Whisk together oil, vinegar, garlic and seasonings.
  • Toss dressing with salad ingredients.
  • Cover and refrigerate for several hours.

1 (19 ounce) can chickpeas, drained and rinsed (garbanzos)
1 cup chopped fresh parsley
4 tomatoes, cut into large dice
1 cup chopped cucumber
6 green onions, sliced
1 cup cubed swiss cheese (for a change, replace Swiss cheese with feta, mozzarella, Cheddar or Monterey Jack)
1/3 cup olive oil
3 tablespoons white wine vinegar
1 garlic clove, crushed
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
1 pinch cayenne 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

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.

Provided by Faith77

Categories     Beans

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8



Chickpea, Cherry Tomato, and Feta Salad image

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine all ingredients.

1/4 cup canned chick-peas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
1 pinch pepper

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

TOMATO SALAD WITH CHICKPEAS AND FETA

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17



Tomato Salad with Chickpeas and Feta image

Steps:

  • Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
  • Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
  • Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
  • To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

CHICKPEA, AVOCADO AND SUN-DRIED TOMATO SALAD

Make and share this Chickpea, Avocado and Sun-Dried Tomato Salad recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9



Chickpea, Avocado and Sun-Dried Tomato Salad image

Steps:

  • Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
  • Dressing----------.
  • Blend spring onions, parsley, salt and olive oil.
  • Pour over salad ingredients.

Nutrition Facts : Calories 492.6, Fat 37.6, SaturatedFat 5.2, Sodium 594.3, Carbohydrate 35.5, Fiber 10.4, Sugar 4.1, Protein 7.9

1 (15 ounce) can chickpeas
1 -2 ripe avocado
2 cups shredded cabbage
1/2 cup pitted olive
1/2 cup sun-dried tomato, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until sof)
1 -2 spring onion, chopped
1 -2 tablespoon fresh parsley, chopped
1/2 cup cold extra virgin olive oil
1/2 teaspoon herb-seasoned salt

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.

Provided by cheesemite

Time 20m

Yield 4

Number Of Ingredients 8



Halloumi, Chickpea, and Tomato Salad with Mint image

Steps:

  • Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
  • Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
  • Stir halloumi into the salad and serve immediately.

Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g

1 (14 ounce) can chickpeas, drained
2 large tomatoes, chopped
3 medium green onions, sliced
12 leaves fresh mint, chopped
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
7 ounces halloumi cheese, sliced

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