Best 4 Chickpea Salad With Lemon Parmesan And Fresh Herbs Recipes
In the realm of culinary delights, a dish that stands out for its refreshing and vibrant taste is the delectable chickpea salad with lemon parmesan and fresh herbs. This enticing salad offers a harmonious blend of textures and flavors, making it a perfect choice for a light yet satisfying meal or as a delightful side dish. The combination of chickpeas, zesty lemon, nutty parmesan cheese, and an aromatic medley of fresh herbs creates a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of creating a memorable chickpea salad that will leave your palate craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- 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.
CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS
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.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
- Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. 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 you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit, April 2011. Can easily be tweaked to suit your taste. For a spicy version, add cilantro and red onion or shallots. For curried version, add some curry powder. Very light and refreshing and makes an excellent side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped basil, chopped Italian parsley, fresh lemon juice, olive oil, and garlic in medium bowl. Add Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
From Bon Appetit April 2011. Really delicious and easy salad, can be adjusted to your personal taste. Want more heat? Add cilantro and red onion or shallots. Make it curried by adding curry powder. Very versatile side dish.
Provided by Sauce Lover
Categories Beans
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 411.8, Fat 16.3, SaturatedFat 4.4, Cholesterol 14.7, Sodium 893.2, Carbohydrate 50.6, Fiber 9.6, Sugar 0.6, Protein 17.3
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the chickpeas. They should be tender but still have a slight bite to them.
- Let the salad cool completely before serving. This will help the flavors to meld together.
- Add a little extra lemon juice or Parmesan cheese to taste. This will help to brighten up the flavors of the salad.
- Serve the salad with a side of crusty bread or crackers. This will make a great meal or snack.
Conclusion:
This chickpea salad with lemon, Parmesan, and fresh herbs is a delicious, healthy, and easy-to-make dish. It's perfect for a light lunch or dinner, or as a side dish. The chickpeas are a good source of protein and fiber, and the lemon, Parmesan, and herbs add a lot of flavor. This salad is also a great way to use up leftover chickpeas. So next time you're looking for a quick and easy meal, give this chickpea salad a try. You won't be disappointed!
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