Best 4 Chickpea Salad With Red Onion And Tomato Recipes

Chickpea salad with red onion and tomato is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is packed with protein and fiber from the chickpeas, and the red onion and tomato add a nice crunch and sweetness. This salad is also very versatile, and you can add or remove ingredients to suit your taste. For example, you could add some chopped cucumber, bell pepper, or feta cheese. You could also use a different type of dressing, such as a vinaigrette or a tahini dressing. No matter how you make it, chickpea salad with red onion and tomato is a delicious and healthy meal that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

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 SALAD

Chickpea Salad image

A super fresh, quick and easy to prepare salad that makes the perfect healthy lunch entree, or a dinner side dish.

Provided by Jaclyn

Categories Side Dish

Number Of Ingredients 10

Ingredients

1 (15 oz) can chickpeas, (rinsed and drained well)
2 cups chopped English cucumber ((about 2/3 of 1 medium))
1 1/4 cups chopped Roma tomatoes ((about 2))
1/4 cup chopped red onion
3 Tbsp chopped fresh parsley
1/4 cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp Italian seasoning
Salt and freshly ground black pepper

Steps:

Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.

Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Protein 7 g, Fat 16 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad With Red Onion and Tomato image

Make and share this Chickpea Salad With Red Onion and Tomato recipe from Food.com.

Provided by tdlopez

Categories Beans

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onions, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1/2 cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

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 263.3, Fat 11.8, SaturatedFat 1.6, Sodium 409.1, Carbohydrate 33.5, Fiber 6.7, Sugar 1.2, Protein 7.3

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Broccoli, Chickpea, and Cherry Tomato Salad image

This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.

Provided by nadia murray

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb broccoli, florets only, steamed until crisp tender
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
coarse salt
pepper
1 pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
1 (15 ounce) can chickpeas, drained and rinsed

Steps:

In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
Stir in red onion and season with salt and pepper.
Add cherry tomatoes, chickpeas and broccoli; toss to coat.
Serve immediately, room temperature or chilled.

Tips:

Choose the right chickpeas: Use dried chickpeas for the best flavor and texture. If using canned chickpeas, be sure to rinse and drain them well.

Cook the chickpeas properly: Follow the instructions on the package or recipe for cooking the chickpeas. Undercooked chickpeas will be hard and chalky, while overcooked chickpeas will be mushy.

Use fresh, high-quality ingredients: The better the ingredients, the better the salad will be. Use fresh vegetables and herbs, and choose a good quality olive oil and vinegar.

Don't overdress the salad: A little bit of dressing goes a long way. Start with a small amount and add more to taste.

Let the salad sit for a while before serving: This will allow the flavors to meld and develop.

Serve the salad with a variety of accompaniments: Pita bread, crackers, or grilled chicken are all great options.

Conclusion:

Chickpea salad with red onion and tomato is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. It's also a great way to use up leftover chickpeas. With so many different variations to choose from, there's sure to be a chickpea salad recipe that everyone will love.