Best 3 Chickpea Salad With Garlic Cumin Vinaigrette Recipes

Discover a delightful blend of flavors in this chickpea salad recipe, where tender chickpeas are tossed in a tangy and aromatic garlic cumin vinaigrette. This healthy and satisfying salad boasts a perfect balance of textures with crisp vegetables, creamy chickpeas, and a zesty dressing. Whether you're looking for a flavorful side dish or a light and nutritious lunch option, this chickpea salad with garlic cumin vinaigrette is sure to impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CHICKPEA SALAD WITH GARLIC-CUMIN VINAIGRETTE

Chickpea Salad With Garlic-Cumin Vinaigrette image

This is a very healthy, herb based salad. Has a nice strong cilantro taste, making it slightly spicey, but still refreshing.

Provided by morgainegeiser

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2.5 (14 1/2 ounce) cans chickpeas
1 1/2 cups finely diced red onions
4 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 red jalapeno chile, minced
3 tablespoons finely chopped minced herbs (thyme, mint, tarragon, parsley or cilantro)
1 tablespoon cilantro leaf
2 tablespoons lemon juice
1 1/2 tablespoons crushed cumin seeds
salt
pepper

Steps:

Drain and rinse canned chickpeas.
Toss beans in a bowl with the onions.
For the Vinaigrette: whisk olive oil with garlic, jalapeno, herbs, lemon juice, salt and pepper.
Let stand for 30 minutes longer.
Add cilantro leaves as garnish. Serve at room temperature.
Preparation time does not include "standing" time.

Nutrition Facts : Calories 464.8, Fat 17, SaturatedFat 2.2, Sodium 775.5, Carbohydrate 66.5, Fiber 12.8, Sugar 3, Protein 14

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Soak the chickpeas overnight or for at least 8 hours before cooking.
Cook the chickpeas until they are tender but still hold their shape.
Make the garlic-cumin vinaigrette ahead of time so the flavors can meld.
Use a variety of vegetables in the salad for added texture and flavor.
Top the salad with feta cheese, nuts, or seeds for extra flavor and crunch.

Conclusion:

This chickpea salad with garlic-cumin vinaigrette is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of healthy fats. The vinaigrette adds a bright and flavorful touch to the salad, and the variety of vegetables provides a variety of textures and flavors. This salad is also very easy to make, and it can be tailored to your own preferences. So next time you are looking for a healthy and delicious meal, give this chickpea salad a try.