Chickpea salad recipe, full of flavor to try immediately!

Highly nutritious and full of benefits, chickpeas can be added to salads, dips, money or even main dishes. Inspired by this superfood, we have dedicated this article to different variations of chickpea salad. If you are a fan of balanced and nutritious salads, do not wait any longer to come up with fresh ideas in the following lines.

This healthy, summer salad with cucumbers and tomatoes is great for lunch or as a side dish with everything you are grilling!

Ingredients:

• 2 ¼ cups of cucumber, cut into cubes, completely or partially peeled
• 1 cup tomato seeds, cut into cubes
• ¼ cup red onion, cut into cubes
• 2 tablespoons fresh lemon juice
• . Spoonful of fresh minced parsley
• 1 tablespoon extra virgin olive oil
• . Teaspoon kosher salt
• pepper to taste
• 400 gr canned, drained and drained chickpeas

Preparation:

1. Put all the ingredients in a large bowl.
2. Mix well.
3. Garnish with parsley and serve.

Tomato Chicken Salad Recipe

Ideas for sliced ​​chickpea salad

Ingredients:

• 300 gr canned chives rinsed and drained
• 5 tablespoons olive oil
• 2 tablespoons dry mint
• 1 tablespoon red wine vinegar
• 150 gr arugula / lettuce
• . Cup fresh mint leaves
• . Cup minced red onion
• . Grilled cherry tomatoes
• 1 tablespoon fresh lemon juice
• 80 g sliced ​​grated cheese
• kosher salt and pepper to taste

Preparation:

1. Preheat the oven to 200 ° C.
2. Place half of the chickpeas on a sealed baking sheet. Sprinkle with 2 tablespoons of olive oil and mix well.
3. Arrange them with salt and pepper. Bake until the chickpeas are golden and crispy (20-23 minutes).
4. Allow to cool and set aside.
5. Pour the remaining olive oil, lemon juice, dried mint and vinegar into a small bowl. Add salt and pepper.
6. Combine remaining chickpeas, arugula / lettuce, fresh mint and onion in a large bowl.
7. Sprinkle with vinegrette and season with salt and pepper.
8. Pour gently into the layer.
9. Divide the salad into plates or salad bowl.
10. Top with roasted chickpeas, grilled cherry tomatoes and slices.

Ideas for Chickpea Salad with Grilled Tomatoes

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Moroccan salad with chickpeas with sweet potatoes

This hearty Moroccan salad with chickpeas and sweet potatoes is full of amazing flavor. In addition, it is quite simple and easy to prepare.

Ingredients:

• 2 sweet potatoes, cut into cubes
• 4 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 pinch salt and pepper
• 1 can of chickpeas, rinsed and drained (about 1 ½ cup)
• 2 green onions, cut into diagonal slices
• 1 bunch of chopped cilantro
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 tablespoon orange peel
• 1 teaspoon cumin
• . Teaspoon cinnamon
• . Teaspoon cayenne pepper or Aleppo pepper flakes
• salt and pepper to taste

Preparation:

1. Preheat the oven to 220 ° C.
2. Place the sweet potatoes on a baking sheet lined with parchment paper, sprinkle with olive oil and sprinkle with smoked paprika, salt and pepper.
3. Mix well. Next, lay out the sweet potatoes so that they are fried.
4. Bake for 15 minutes. Stir and return to the oven until softened and slightly crunchy (about 10 minutes).
5. Meanwhile place the chives, green onions, cilantro, olive oil, vinegar, maple syrup, orange peel, cumin, cinnamon and cayenne pepper in a medium bowl and mix.
6. When the sweet potatoes are softened, let them cool for 10 minutes.
7. Next, add the ingredients to the bowl and arrange the salad with salt and pepper to taste.
8. Serve on some green salad leaves.

Moroccan salad with chickpeas with sweet potatoes

Recipe with oriental chickpeas

Ingredients:

• 400 gr drained but still wet chickpeas
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon All Spice
• 1 teaspoon ground cardamom
• . Teaspoon of salt
• 2 cucumbers cut into cubes
• 2 diced tomatoes
• 1 red onion, cut into cubes
• . Cup cilantro leaves, finely chopped
• ¼ cup parsley, finely chopped
• 3-4 tablespoons yogurt
• pita bread

For the dress:

• 1 tablespoon sherry wine vinegar
• the skin of half a lemon
• 2 tablespoons lemon juice
• . Cup extra virgin olive oil
• 1 teaspoon powdered sugar
• 1 clove of crushed garlic
• salt and pepper

Preparation:

1. Combine the ingredients for the vinegrette in a jar, lined with a lid and shake it.
2. Let stand 20 minutes to allow the flavors to develop.
3. Place the chickpeas in a large bowl. Sprinkle with spices and then mix well. Moisture in the chickpeas will cause the spices to stick.
4. Heat 2 tablespoons olive oil in a large skillet over high heat and sauté the chickpeas for a few minutes.
5. Shake the pan gently so that the spices are not released.
6. Transfer to a bowl and cool slightly.
7. Combine salad ingredients in a bowl.
8. Sprinkle with a little vinegrette and toss.
9. Then transfer to a serving bowl.
10. Garnish the salad with chickpeas (warm or at room temperature).
11. Sprinkle with vinegrette and toss gently.
12. Serve with a tablespoon of yogurt and pita bread.

Recipe with oriental chickpeas

Mediterranean salad with chickpeas

Ingredients:

• 2 cans of drained and rinsed chickpeas
• 1 medium minced cucumber
• 1 cup cherry tomatoes, halved
• 1 minced bell pepper
• . Minced red onion
• ½ cup chopped Kalamata olives
• ½ cup sliced ​​grated cheese
• kosher salt
• freshly ground black pepper

For the dress:

• . Cup extra virgin olive oil
• ¼ cup of white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh minced parsley
• 1 tablespoon red pepper flakes
• kosher salt
• freshly ground black pepper

Preparation:

1. In a large bowl combine the chickpeas, cucumber, cherry tomatoes, peppers, red onion, olives and slices.
2. Arrange them with salt and pepper.
3. In a jar with a lid, combine the olive oil, vinegar, lemon juice, parsley and red pepper flakes.
4. Close the jar and shake. Next, arrange with salt and pepper.
5. Pour the vinegrette over the salad just before serving.

Mediterranean salad with chickpeas

Cumin with cumin in salad

Ingredients:

• 1 clove of minced garlic
• ¼ cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon white wine vinegar
• . Teaspoon minced ginger
• . Teaspoon ground cumin
• 1 pinch ground cayenne pepper
• 2 cans of drained chickpeas
• 1 yellow bell pepper, cut and minced
• 2 chopped green onions
• . Cup fresh cilantro, finely chopped
• salt

Preparation:

1. In a bowl crush the garlic and salt.
2. To prepare the vinegrette, combine the olive oil, lemon juice, vinegar, ginger, cumin and red pepper.
3. In a large bowl, combine the chickpeas, yellow peppers, green onions and cilantro.
4. Discard the vinegrette. Cover and refrigerate for 1 hour.
5. To serve.

Salad with chickpeas and cumin

Tunisian salad with chickpeas

Ingredients:

• 400 gr drained and rinsed chickpeas
• 3 tablespoons sun-dried tomatoes, finely chopped
• 3 tablespoons finely chopped green pepper
• 1 onion, finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1. Teaspoon dried cilantro
• . Teaspoon crushed red pepper
• . Teaspoon dry mint
• . Teaspoon garlic powder

Preparation:

1. In a medium bowl, combine chickpeas, tomatoes, green peppers and onions.
2. Top with vinegar, olive oil and lemon juice. Then, mix.
3. Sprinkle with cilantro, crushed red pepper, mint and garlic. Mix gently.
4. Taste and add salt or pepper as desired. Cover and refrigerate for at least 30 minutes to allow the flavors to mix.
5. To serve.

Tunisian salad with chickpeas

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Salad with broccoli and chickpeas

Ideas for a nutritious salad made with rice and zucchini chickpeas

Winter salad with broccoli, chickpeas, dried tomatoes and slices

Summer salad with chickpeas, corn, edamame beans and tomatoes

Mixed salad for a balanced meal