Best 4 Chickpea Salad With Onions And Paprika Recipes

Chickpea salad is a delightful vegetarian dish that combines the wholesome goodness of chickpeas with the vibrant flavors of onions, paprika, and a variety of herbs and spices. This versatile salad can be enjoyed as a light lunch or dinner, or as a side dish to accompany grilled meats or fish. Whether you're looking for a healthy and satisfying meal or a refreshing summer salad, this recipe for chickpea salad with onions and paprika is sure to please.

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

CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS

Chickpea Salad With Lemon, Parmesan, and Fresh Herbs image

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

Ingredients

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

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 RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

CHICKPEA, PESTO & RED ONION SALAD

Chickpea, Pesto & Red Onion Salad image

Make and share this Chickpea, Pesto & Red Onion Salad recipe from Food.com.

Provided by SandraMK

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups canned chickpeas
3 tablespoons ready made pesto sauce
1 tablespoon olive oil
1 -2 tablespoon lemon juice
3/4 cup chopped red onion

Steps:

Drain and wash chick peas.
In a bowl, whisk pesto, olive oil, and lemon juice together.
Add chick peas and red onions and toss together.
Best served at room temperature.

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Chickpea Salad Sandwich Recipe by Tasty image

Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 12

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
¼ cup red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

Steps:

In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
Wrap in parchment paper and secure with rubber band.
Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

Tips:

For a more flavorful salad, use roasted chickpeas instead of canned ones.
If you don't have fresh parsley, you can use dried parsley flakes.
Add a pinch of cayenne pepper to the salad for a little bit of heat.
If you want a creamier salad, add a tablespoon of Greek yogurt or sour cream.
Serve the salad with a side of pita bread or crackers.

Conclusion:

This chickpea salad with onions and paprika is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chickpeas. The salad is packed with flavor and nutrients, and it is sure to please everyone at your table.