Best 4 Chickpea Crab Salad With Citrus Vinaigrette Recipes

Indulge in a tantalizing culinary journey as we explore the delectable realm of chickpea crab salad, a dish that harmonizes the earthy essence of chickpeas with the succulent sweetness of crab, all bound together by a vibrant citrus vinaigrette. This culinary masterpiece transcends the ordinary, offering a refreshing twist on classic seafood salads. As you embark on this culinary adventure, we shall guide you through the steps to craft this extraordinary dish, transforming simple ingredients into an extraordinary symphony of flavors that will captivate your taste buds and leave you craving for more.

Let's cook with our recipes!

CHICKPEA CRAB SALAD WITH CITRUS VINAIGRETTE

Chickpea Crab Salad with Citrus Vinaigrette image

Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons orange juice
3 tablespoons olive oil
4-1/2 teaspoons lime juice
1 small garlic clove, minced
1/4 to 1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
3 radishes, thinly sliced
2 green onions, thinly sliced
1/3 cup shredded carrot
1/3 cup minced fresh parsley
2 tablespoons pistachios, chopped
1 can (6 ounces) lump crabmeat, drained
3 cups spring mix salad greens

Steps:

In a bowl, whisk together first seven ingredients. Stir in beans, radishes, green onions, carrot, parsley and pistachios. Gently stir in crab. Serve over greens.

Nutrition Facts : Calories 446 calories, Fat 27g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 635mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 25g protein.

HERBED CRAB PASTA SALAD IN VINAIGRETTE

Herbed Crab Pasta Salad in Vinaigrette image

Orecchiette pasta is tossed with fresh herbs, jumbo lump crab, juicy tomatoes and crunchy celery and then simply dressed with oil and vinegar.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, minced
8 ounces dried orecchiette
1 cup jumbo lump crab meat, picked over to remove shells
1/2 cup thinly sliced celery
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 medium vine-ripe tomatoes, chopped

Steps:

Bring a large pot of salted water to a boil.
Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CRAB & CITRUS SALAD WITH CHARDONNAY DRESSING

Crab & citrus salad with Chardonnay dressing image

You can prepare all the elements of this stylish starter a few hours ahead, so you can be cool and collected on the night

Provided by James Martin

Categories Dinner, Starter

Time 20m

Number Of Ingredients 11

Ingredients

140g white crabmeat
1 orange , peeled, segmented and juices kept
1 tsp each chopped chives and dill
2 tsp mayonnaise
1 grapefruit , peeled and segmented
good handful mixed baby salad leaves
a few slices of soda bread or toasted sourdough, to serve
2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
1 tsp Dijon mustard
1 tsp sugar
5 tbsp olive oil

Steps:

Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.96 milligram of sodium

QUICK AND EASY CARROT AND CHICKPEA SALAD

Quick and Easy Carrot and Chickpea Salad image

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

Tips:

Use canned chickpeas for convenience, but be sure to drain and rinse them well.
For the best flavor, use fresh crab meat. If using frozen crab meat, thaw it completely before using.
To make the citrus vinaigrette, use a variety of citrus fruits, such as oranges, lemons, and limes. This will give the dressing a more complex flavor.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
Serve the chickpea crab salad on a bed of lettuce or mixed greens, or stuff it into avocado halves for a fun and healthy appetizer.

Conclusion:

Chickpea crab salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and the citrus vinaigrette adds a refreshing and tangy flavor. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights. So next time you are looking for a healthy and delicious salad, give chickpea crab salad a try. You won't be disappointed!