Very nutritious and full of benefits, chickpeas can be added to salads, sauces, starters or even main dishes. Inspired by this superfood, we have dedicated this article to the different variants of the chickpea salad. If you are a fan of balanced and nutritious salads, don’t wait any longer to draw new ideas in the following lines.
This healthy, summery chickpea salad with cucumbers and tomatoes is great for lunch or as a side dish with whatever you’re grilling!
Ingredients:
- 2 ¼ cups cucumbers, diced, peeled or partially peeled
- 1 cup seedless tomatoes, diced
- ¼ cup red onion, diced
- 2 tablespoons of fresh lemon juice
- ½ tablespoon chopped fresh parsley
- 1 tablespoon of extra virgin olive oil
- ½ teaspoon kosher salt
- pepper to taste
- 400 g canned chickpeas, rinsed and drained
Preparation:
- Put all the ingredients in a large bowl.
- mix well
- Garnish with parsley and serve.
Chickpea and tomato salad recipe
Idea for chickpea salad with feta
Ingredients:
- 300 g canned chickpeas, rinsed and drained
- 5 tablespoons of olive oil
- 2 tablespoons dried mint
- 1 tablespoon red wine vinegar
- 150 g of arugula/lettuce
- ¼ cup fresh mint leaves
- ¼ cup chopped red onion
- ½ grilled cherry tomatoes
- 1 tablespoon of fresh lemon juice
- 80 g crumbled feta cheese
- kosher salt and pepper to taste
Preparation:
- Preheat the oven to 200°C.
- Place half the chickpeas on a rimmed baking sheet. Stir in 2 tablespoons of olive oil and mix well.
- Season with salt and pepper. Roast until the chickpeas are golden and crispy (20-23 minutes).
- Leave to cool and set aside.
- Put the remaining olive oil, lemon juice, dried mint and vinegar in a small bowl. Add salt and pepper.
- Combine remaining chickpeas, arugula/lettuce, fresh mint, and onion in a large bowl.
- Toss with vinaigrette and season with salt and pepper.
- Toss gently to coat.
- Divide the salad between plates or salads.
- Top with roasted chickpeas, grilled cherry tomatoes and feta.
Idea for chickpea salad with grilled tomatoes
Moroccan chickpea salad with sweet potatoes
This hearty Moroccan chickpea and sweet potato salad is packed with incredible flavor. In addition, it is quite simple and easy to prepare.
Ingredients:
- 2 sweet potatoes, diced
- 4 tablespoons of olive oil
- 1 teaspoon of smoked red pepper
- 1 pinch of salt and pepper
- 1 can chickpeas, rinsed and drained (about 1 ½ cups)
- 2 green onions, sliced diagonally
- 1 bunch of chopped coriander
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of maple syrup or honey
- 1 tablespoon of orange zest
- 1 teaspoon of cumin
- ½ teaspoon of cinnamon
- ½ teaspoon cayenne pepper or Aleppo pepper flakes
- salt and pepper to taste
Preparation:
- Preheat the oven to 220°C.
- Place the sweet potatoes on a baking tray lined with parchment paper, drizzle with olive oil and sprinkle with smoked paprika, salt and pepper.
- mix well Then put the sweet potatoes in so they can brown.
- Bake for 15 minutes. Mix and return to the oven until tender and slightly crispy (about 10 minutes).
- Meanwhile, combine chickpeas, green onions, cilantro, olive oil, vinegar, maple syrup, orange zest, cumin, cinnamon, and cayenne in a medium bowl.
- When the sweet potatoes are tender, let them cool for 10 minutes.
- Then add them to the ingredients in the bowl and season the salad with salt and pepper to taste.
- Serve on a few green salad leaves.
Moroccan chickpea salad with sweet potatoes
Oriental chickpeas recipe
Ingredients:
- 400 g chickpeas, drained but still moist
- 2 tablespoons of olive oil
- 1 teaspoon ground cumin
- 1 ½ teaspoons of AllSpice
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 2 cucumbers, diced
- 2 tomatoes, diced
- 1 red onion, diced
- ¼ cup cilantro leaves, coarsely chopped
- ¼ cup parsley, coarsely chopped
- 3-4 tablespoons of yogurt
- pita bread
For the dress:
- 1 ½ tablespoons of sherry wine vinegar
- the zest of half a lemon
- 2 tablespoons of lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon of powdered sugar
- 1 clove of crushed garlic
- salt and pepper
Preparation:
- Combine the vinaigrette ingredients in a jar with a lid and shake it.
- Let sit for 20 minutes for flavors to develop.
- Place the chickpeas in a large bowl. Sprinkle with spices, then mix well. The moisture in the chickpeas will cause the spices to stick.
- Heat 2 tablespoons of olive oil in a large skillet over high heat and sauté the chickpeas for a few minutes.
- Shake the pan gently so the spices don’t come off.
- Transfer to a bowl and cool slightly.
- Combine the salad ingredients in a bowl.
- Toss with a little vinaigrette and toss.
- Then transfer to a serving bowl.
- Garnish the salad with chickpeas (warm or at room temperature).
- Toss with vinaigrette and toss gently.
- Serve with a spoonful of yogurt and pita bread.
Oriental chickpeas recipe
Mediterranean salad with chickpeas
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 chopped pepper
- ½ chopped red onion
- ½ cup chopped Kalamata olives
- ½ cup crumbled feta cheese
- kosher salt
- freshly ground black pepper
For the dress:
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 tablespoon of lemon juice
- 1 tablespoon fresh chopped parsley
- 1 tablespoon red pepper flakes
- kosher salt
- freshly ground black pepper
Preparation:
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives and feta.
- Season with salt and pepper.
- In a jar with a lid, combine the olive oil, vinegar, lemon juice, parsley and red pepper flakes.
- Close the jar and shake it. Then season with salt and pepper.
- Drizzle the vinaigrette over the salad just before serving.
Mediterranean salad with chickpeas
Chickpeas with cumin in salad
Ingredients:
- 1 clove of minced garlic
- ¼ cup olive oil
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of white wine vinegar
- ¾ teaspoon grated ginger
- ½ teaspoon ground cumin
- 1 pinch of ground cayenne pepper
- 2 cans of drained chickpeas
- 1 yellow pepper, seeded and chopped
- 2 chopped green onions
- ¼ cup fresh cilantro, finely chopped
- salt
Preparation:
- In a bowl, crush the garlic and salt.
- To make the vinaigrette, combine the olive oil, lemon juice, vinegar, ginger, cumin and cayenne pepper.
- In a large bowl, combine the chickpeas, yellow peppers, green onions and cilantro.
- Pour the vinaigrette over it. Cover and refrigerate for 1 hour.
- To serve.
Chickpea and cumin salad
Tunisian chickpea salad
Ingredients:
- 400 g chickpeas, drained and rinsed
- 3 tablespoons of sun-dried tomatoes, cut into fine cubes
- 3 tablespoons green pepper, finely diced
- 1 shallot, finely chopped
- 1 tablespoon of white wine vinegar
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- 1 ½ teaspoons of dry coriander
- ½ teaspoon of chopped red pepper
- ¼ teaspoon dried mint
- ¼ teaspoon garlic powder
Preparation:
- In a medium bowl, combine the chickpeas, tomatoes, green pepper and shallot.
- Pour in the vinegar, olive oil and lemon juice. Then stir.
- Sprinkle with cilantro, crushed red pepper, mint and garlic. Stir gently.
- Taste and add salt or pepper, if desired. Cover and refrigerate for at least 30 minutes for the flavors to blend.
- To serve.
Tunisian chickpea salad
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Idea for a nutritious salad made of rice and chickpeas with zucchini
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