Chickpea Salad With Lemon Parmesan And Fresh Herbs
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Provided by Molly Wizenberg
|1 15-to 15 1/2-ounce can chickpeas , rinsed, drained|
|2 tablespoons chopped fresh basil|
|2 tablespoons chopped fresh Italian parsley|
|2 tablespoons fresh lemon juice|
|4 teaspoons extra-virgin olive oil|
|1 small garlic clove, pressed|
|1/3 cup freshly grated Parmesan cheese|
|Coarse kosher salt|
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
Freekeh Chickpea And Herb Salad
There is a lot to love about freekeh, an earthy grain that I’d like to see catch on in more kitchens. It cooks up in about 25 minutes, and it’s light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat – the type used for many pastas – is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you’re more likely to find here in the United States, and happily it’s become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Provided by Martha Rose Shulman
A Creamy Dressing Without Mayo Yes
Im loving how creamy and light this mayo-free dressing is. The avocado gives the dressing plenty of creaminess, while the tangy Greek yogurt keeps everything a lot lighter than a traditional mayonnaise based dressing. A splash of lemon juice plus plenty of fresh herbs round out the flavor and make this salad so good that I stood over the counter and ate the entire test batch! But hey, with its list of gold-star healthy ingredients, Im going to consider that a win. )
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Chickpea Salad With Fresh Herbs And Scallions
- YIELD: 4 to 6 servings
- TIME: 15 minutes, plus 30 minutes marinating
A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.
How To Make Scallion Herb Chickpea Salad Step By Step Photos
Add one avocado, 1/2 cup Greek yogurt, 1 tsp lemon juice, 1/4 tsp salt, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, and 1/4 cup sliced scallions to a bowl.
Mash those ingredient together until theyre well combined. Its okay if the avocado is still a bit chunky.
Add a drained 15oz. can of chickpeas to the dressing.
Stir and mash the chickpeas into the scallion herb avocado dressing. Give it a taste and add more salt, if needed .
Eat the Scallion Herb Chickpea Salad as-is , make it into a sandwich, wrap, or serve it over a bed of greens. Enjoy!
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Chickpea Salad With Fresh Herbs And Scallions Recipe
In a large bowl, combine freekeh, chopped herbs, celery, scallions and chickpeas and toss together. In a small bowl, whisk together lemon juice, cumin, garlic, salt and olive oil toss with salad. Taste and add more lemon juice if desired. Serve right away or let sit for up to 1 hour before serving.
Salad greens to serve Place chickpeas, lemon juice, olive oil, vinegar and salt in a medium bowl and stir to combine. Add dill, parsley and scallions and stir again.
Creamy chickpea salad with fresh herbs, luscious cashew dressing, scallions, and celery is a minimal effort vegan picnic salad that won’t wait for warm weather.
Chop herbs, celery, radishes, and scallions and set aside. 2. In the bottom of a serving bowl, whisk together yogurt, mayo, lemon juice, mustard, salt, pepper, and about of each herb. 3. Add about of the chickpeas and lightly mash them with the dressing using a fork. 4. Add the remaining chickpeas, celery, radishes, and scallions and toss.
Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper. Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve.
How To Make Fresh Herb Chickpea Salad:
This Fresh Herb Chickpea salad is so delicious and light you could pair it with grilled chicken or fish or simply as a snack all its own.
- ½ cup plain low fat Greek yogurt
- 3 Tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 2 Tablespoons minced fresh dill, plus more for serving
- 2 Tablespoons minced fresh parsley, plus more for serving
- 3 cans chickpeas, rinsed and drained
- 1 Cup finely diced celery
- ½ Cup thinly sliced green onions, white and green parts
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More About Herb And Chickpea Salad Recipes
SCALLION HERB CHICKPEA SALAD – BUDGET BYTES
- Place the avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It’s okay if the avocado is a bit chunky still.
- Drain the can of chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
- Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
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Tips For Making The Best Mediterranean Chickpea Salad
I love the leaves plucked from fresh, crunchy celery so while Kathryns version didnt actually call for it, I plucked the leaves from my stalks, gave them a rough chop, and added them to the salad. There really is no reason to toss them out for any dish.
The amount of chopped fresh parsley may seem like a whole lot of parsley, but thats the point! Dont skimp on the amount, or youll be sacrificing flavor.
This salad is intended to be served on its own, but as Kathryn suggests, its a delicious topping for a bed of lettuces, too. Naturally, I added a few mozzarella balls to mine with an extra drizzle of olive oil and squeeze of lemon, too.
Lacinato Kale And Pecorino Salad
A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A robust lemon-tahini dressing is leveraged to brighten issues up and take the uncooked edge off of the kale.
Arguably peak salad season, summer time salads characteristic all of the magic popping out of yard gardens and native markets. These salad recipes provide help to work by tomatoes, cucumbers, zucchini, corn, and exquisite stone fruits. Many are meal-worthy, serving to to maintain your kitchen cool throughout the hottest climate.
Scallion Herb Chickpea Salad
This Scallion Herb Chickpea Salad, is light, bright, filling, and just perfect for spring . The dressing is creamy but still light, and is bursting with fresh vibrant flavors. This salad is quick to throw together and can be stored in a fridge for a few days, making it great for a meal prep lunch. If you loved my Sriracha Chickpea Salad Wraps or Scallion Herb Cream Cheese Spread, youll love this Scallion Herb Chickpea Salad, which a hybrid of both. 🙂
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How To Make The Best Chickpea Salad
I love this chickpea salad because its so easy to make! You are looking at about 15 minutes, and youre in chickpea salad heaven. Were also pretty big fans of chickpeas around here. Weve already shared our homemade hummus recipe, these honey roasted chickpeas, and this simple quinoa and chickpea salad with veggies.
Chickpeas are a versatile base for salads. They are nutritious, taste great, and inexpensive. To make the best chickpea salad, keep these tips in mind:
Use quality chickpeas. You can use canned chickpeas buy a brand you like . Or you can cook dried chickpeas yourself. It takes a bit of time, but they keep in the fridge and freezer for a while. If youre interested in cooking dried chickpeas from scratch, take a look at our in-depth tutorial for how to cook dried chickpeas.
Add vegetables for color and texture. In this salad, we use lots of sweet tomatoes and crisp cucumbers. Any variety of cucumber works, but I usually buy the seedless variety or the smaller, thin-skinned cucumbers . I like these because you dont need to peel or remove seeds. If youre using thicker-skinned cucumbers, give them a peel.
Use a bright and flavorful salad dressing. Chickpeas are a fantastic salad base, but they dont have much flavor by themselves. Thats why we love tossing them with an ultra-flavorful dressing. As the salad sits, the chickpeas absorb the dressing and get more and more delicious over time.
Our Favorite Chickpea Salad Dressing
Introducing our favorite salad dressing. It makes just about anything taste better. The dressing is simple, fresh, and seriously one of the most made recipes in our kitchen.We also use this dressing to make our couscous salad everyone loves it! Heres what goes into our salad dressing:
- Fresh lemon juice lightens up the salad and makes all the ingredients taste fresh.
- Extra-virgin olive oil balances the lemon and makes the dressing creamy.
- Dijon mustard adds a little tang.
- Honey balances out the lemon and mustard.
- Salt and pepper help to season the salad a must!
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How To Serve This Chickpea Salad
Theres no wrong way or time to enjoy this chickpea salad. Its wonderful at room temperature or cold.
I love it as-is for a light and satisfying lunch, or over arugula or baby spinach for a simple no-cook dinner. It also plays well as a side dish at dinner. It pairs perfectly with just about any protein, be it fish, shrimp, chicken or even steak.
It can be stored in an airtight container in the fridge for up to five days.
Can You Store Chickpea Salad In The Refrigerator
Add the celery and scallions and toss. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If youre not serving the dish immediately, you can store it in the refrigerator for up to 2 days.
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Fresh Herb Chickpea Salad
Preparation. Heat a medium-size heavy saucepan over medium-high heat and add freekeh. Toast in the dry pan, shaking pan or stirring, until freekeh becomes fragrant, 2 to 3 minutes.
Ingredients. ¼ cup cherry tomatoes, sliced lengthwise. ¼ cup ripe Hass avocado. ¼ cup chickpeas, rinsed and drained. 1 tablespoon cilantro, finely chopped ¼ cup corn, canned whole kernels, rinsed and drained. 1 tablespoon chopped scallions, white and green part only. ¼ teaspoon ground coriander seeds.
1/2 teaspoon ground cumin. 1/2 teaspoon ground paprika. 1/4 teaspoon ground garlic. 1. Spread pumpkin seeds onto a baking sheet and toast in oven on 375 F until golden brown and making popping noises. Let cool. 2. Toss all the salad ingredients together. Whisk together dressing and toss with the salad.
This Middle Eastern vegan chickpea salad combines elements from tabbouleh and a Mediterranean chickpea salad to make a delicious herby, fiber and protein-dense Balela salad, bursting with fresh flavor!This chickpea cucumber salad recipe requires just 11 ingredients and under 10 minutes to prepare for a naturally gluten-free, dairy-free, vegan chickpea salad!
Whether you are headed back to school or college, or maybe just need an easy go-to meal for lunch at work, this Vegan Cranberry Walnut Chickpea Salad Recipe has got you covered! The first step is to drain a can of chickpeas and place them into a food processor.
Chickpea Salad = The New Potato Salad
This chickpea salad recipes beauty lies in its ease and unexpected deliciousness. Somehow, the humble garbanzo becomes transforms into something satisfying, fresh, and flavorful with the addition of just a few ingredients.
I discovered this recipe thanks to my sister extraordinaire Beth, a registered dietitian and regular source of healthful and inspired recipe ideas. I cant remember when she first made this recipe. But I remember being blown away by how good it was.
And then I learned that it was incredibly nutritious and easy, which made the chickpea salad all the better.
The flavor tastes in the same vein of good American potato salad. But instead of starchy potatoes and mayo, you use chickpeas and a Greek yogurt dressing. Then, everything gets stirred together with crunchy diced celery and a generous amount of fresh dill, parsley, and scallions and voilà!
Your new favorite healthy side dish is served.
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How To Make This Mediterranean Chickpea Salad
The bulk of the recipe comes from canned chickpeas aka garbanzo beans, a staple I always recommend having in the cupboard. Simply drain and rinse and youre on your way.
Add the chickpeas to a large bowl alongside the chopped bell pepper, onion, parsley, and celery.
Whisk together the simple lemon dressing and pour over the chickpea mixture. Toss to coat, then serve immediately.
Whats In This Mediterranean Chickpea Salad
Kathryns recipe for this Mediterranean chickpea salad is simple in its approach and calls for ingredients I nearly always have on hand, making it one of those recipes you can totally pull off at a moments notice when you ask the question, What am I going to serve with my main dish?
Heres what youll need to make this vegan chickpea salad:
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Test Kitchen: Scallion Herb Chickpea Salad
This week in the test kitchen, we prepared a scallion herb chickpea salad made with avocado and Greek yogurt. Although we had a small turnout, the salad was DELICIOUS and so easy to prepare . Either alone on a pita bread or served as a side dish, this salad can make for an easy, healthy lunch or dinner option.
What we loved:
- The rich creaminess of the avocado and yogurt
- The simplicity and no cooking
What we wouldve changed:
- Possibly the name. We agreed the name may not do the recipe justice and may not have attracted many students to the test kitchen this night despite how delicious the recipe was. Possible names: creamy avocado chickpea salad ?
- We used regular yogurt and the recipe turned out great. However, using Greek yogurt would make the salad even thicker. Use either yogurt depending on your preferences!
- Avocado: healthy fats + fiber + potassium
- Greek yogurt: calcium + protein
½ cup plain Greek yogurt1 teaspoon fresh lemon juice¼ teaspoon salt¼ cup chopped fresh parsley¼ cup chopped fresh cilantro¼ cup sliced scallions 1 15-ounce can chickpeas
Optional: Whole wheat pita bread
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