Best 14 Emerils Chickpea Salad Recipes

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Elevate your meals with a delightful and protein-packed dish: Emeril's chickpea salad. This vibrant and flavorful salad is a perfect blend of textures and tastes, featuring tender chickpeas, crisp vegetables, and a zesty dressing. Whether you're seeking a refreshing lunch option, a healthy side dish, or a satisfying plant-based meal, Emeril's chickpea salad will tantalize your palate and leave you craving more.

Here are our top 14 tried and tested recipes!

EMERIL'S KICKED UP CHEF'S SALAD



Emeril's Kicked Up Chef's Salad image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup finely sliced shallot rings
2 tablespoons white wine vinegar
2 tablespoons heavy cream
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
1 head Bibb lettuce, leaves separated, washed and spun dry
3 cups baby red leaf or oak leaf lettuces, washed and spun dry
2 Roma plum tomatoes, peeled, seeded, and finely diced
1 Belgian endive, cut into chiffonade
1/3 pound Gruyere cheese, cut into thin strips
1/3 pound cooked ham, cut into thin strips (about 3/4 cup)
1/4 pound smoked chicken breast or turkey breast, cut into thin strips
2 large eggs, hard boiled, peeled and cut crosswise into thin slices
Chopped chives, for garnish, optional
Chopped parsley leaves, for garnish, optional

Steps:

  • In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper.
  • Line 4 large plates with the Bibb lettuce leaves.
  • In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.

CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKPEA AND EDAMAME SALAD



Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories     Salad     Beans

Time 15m

Yield 8

Number Of Ingredients 13

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

PREETY'S CHICKPEA SALAD



Preety's Chickpea Salad image

A chickpea salad garnished with lemons. Warming the garlic and olive oil is optional, but it adds a nice flavor!

Provided by PREETYGILL

Categories     Salad     Beans

Time 10m

Yield 2

Number Of Ingredients 9

1 clove garlic, minced
2 teaspoons olive oil
1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tomato, chopped
⅓ onion, chopped
1 teaspoon cider vinegar
½ teaspoon salt, or to taste
1 pinch ground black pepper
½ lemon, sliced

Steps:

  • Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  • In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

Nutrition Facts : Calories 340 calories, Carbohydrate 59.2 g, Fat 7.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1 g, Sodium 1265.4 mg, Sugar 2.4 g

EMERIL'S CHICKPEA SALAD



Emeril's Chickpea Salad image

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green.

Provided by la petite chef

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) chickpeas, drained and rinsed under cold water
1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel)
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped
10 olives, chopped (such as kalamata or green)
1 garlic clove, minced
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 lemon
1/2 teaspoon lemon zest
1/2 cup olive oil
1 cup feta

Steps:

  • In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
  • Then add feta and stir gently to combine.
  • Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
  • Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

SICILIAN STYLE CHICK PEA SALAD



Sicilian Style Chick Pea Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

3 cups cooked chickpeas, drained
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon raisins
1 tablespoon lightly toasted pine nuts
1/4 cup finely sliced green onions
2 salt packed anchovies, rinsed under cool water, minced
1/2 teaspoon finely grated lemon zest
Salt
1/8 teaspoon freshly ground black pepper
3 hard boiled eggs, peeled and quartered
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
12 fresh basil leaves, cut into thin chiffonade

Steps:

  • In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

EMERIL'S COLD NOODLE SALAD



Emeril's Cold Noodle Salad image

Provided by Emeril Lagasse

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
1 pound soba noodles, cooked until tender and refreshed in ice water
1/2 cup thinly sliced green onions, cut on the bias
1/2 cup thinly sliced carrots
1/2 cup cucumber, peeled, seeded, and thinly sliced
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro
2 tablespoons black sesame seeds
1/2 cup bean sprouts

Steps:

  • In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.

CHICK PEA SALAD



Chick Pea Salad image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Steps:

  • Combine all ingredients in a large mixing bowl and toss to combine.

EMERIL'S MACARONI SALAD



Emeril's Macaroni Salad image

Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 12

Coarse salt and ground pepper
1 pound elbow macaroni
2 ounces thinly sliced prosciutto, cut into strips
1 small shallot, minced
1/4 cup red-wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 medium tomato, chopped
1/2 cup crumbled goat cheese (2 ounces)
1/4 cup pitted Cerignola olives (or your favorite olives), sliced
2 tablespoons capers
1/4 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
  • Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
  • Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

EMERIL'S GREEN BEAN SALAD



Emeril's Green Bean Salad image

Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 small garlic cloves, minced
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 1/2 pounds haricots verts or other thin green beans, trimmed
2 small red onions, quartered through root end (leaving root end attached)

Steps:

  • Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
  • Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
  • Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

EMERIL'S FAVORITE POTATO SALAD



Emeril's Favorite Potato Salad image

Make and share this Emeril's Favorite Potato Salad recipe from Food.com.

Provided by PACE6634

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, such as red bliss
6 slices bacon, crisp cooked crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup red onion, finely chopped
1/3 cup celery, finely chopped
1 cup ranch dressing
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Place the potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves (or quarters if large).
  • In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

Nutrition Facts : Calories 390.1, Fat 27.4, SaturatedFat 6.2, Cholesterol 178.7, Sodium 778.6, Carbohydrate 25.4, Fiber 2.7, Sugar 3.4, Protein 9.9

EMERIL'S EGGLESS CAESAR SALAD



Emeril's Eggless Caesar Salad image

Make and share this Emeril's Eggless Caesar Salad recipe from Food.com.

Provided by carmenskitchen

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 lemons, juiced
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
salt
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1 cup crouton
1/2 cup grated parmesan cheese

Steps:

  • In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
  • Whisk in the canola oil to blend.
  • In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.

Nutrition Facts : Calories 200, Fat 12.4, SaturatedFat 3, Cholesterol 16.1, Sodium 518.8, Carbohydrate 17.5, Fiber 6.4, Sugar 2.1, Protein 10.2

EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA



Emeril's Chicken Paillards with Chickpea Relish and Arugula image

Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 8

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil, plus more for pan
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 tablespoons chopped fresh basil
1 bunch fresh arugula, tough stems removed

Steps:

  • Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
  • In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
  • In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
  • Top chicken with chickpea relish; serve with arugula and lemon wedges.

EMERIL'S TACO SALAD



Emeril's Taco Salad image

This salad has a great dressing. A nice summer meal you can "eat with your hands". I don't make my own chips like the recipe calls for, I just used the unsalted restaurant style kind.

Provided by Miss Erin C.

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

1/2 cup olive oil
2 teaspoons creole mustard or 2 teaspoons other whole grain mustard
2 fresh limes, juiced
1 small fresh jalapeno, minced
1 lb flank steak, trimmed
sea salt
fresh ground black pepper
1 medium poblano pepper, roasted,peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic
salt
1 cup vegetable oil
1/2 cup buttermilk
1 head iceberg lettuce, cleaned and cored
1 cup thinly sliced red onion
2 medium vine-ripened tomatoes, cored,seeded and diced
1 cup fresh sweet corn kernel, roasted
1/2 lb monterey jack cheese, grated
1 medium avocado
16 small corn tortillas, cut into eighths
1/2 cup chopped green onion, green part only

Steps:

  • In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
  • Season both sides of the flank steak with the sea salt and pepper.
  • Place the steak in a large resealable plastic bag and pour the marinade over the steak.
  • Seal the bag completely and shake several times, to evenly distribute the marinade.
  • Place in the refrigerator and marinate overnight.
  • Remove the steak from the refrigerator and bring to room temperature.
  • Set aside.
  • Preheat the fryer.
  • Preheat the grill.
  • Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
  • Remove from the grill and allow to rest for a couple of minutes before slicing.
  • In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
  • Blend on until smooth.
  • Season with salt and pepper.
  • With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
  • Add the buttermilk and continue to blend for 1 minute.
  • Season with salt and pepper.
  • Cover and refrigerate for at least 1 hour.
  • The dressing will keep for up to 2 days in the refrigerator.
  • Fry the tortilla chips in batches until golden brown.
  • Remove and drain on paper towels.
  • Season with salt.
  • Set aside.
  • In a large mixing bowl, toss the lettuce with as much dressing as you wish.
  • Season with salt and pepper.
  • Toss well.
  • Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
  • Slice the steak on a bias into 2 inch slices and place over the lettuce.
  • Layer the onions, tomatoes, corn and cheese over the steak.
  • Cover with the lid and refrigerate until ready to use.
  • The salad can be made one day ahead of time.
  • When ready to serve, remove the peel and pit of the avocado.
  • Small dice the avocado and season with salt and pepper.
  • Add to the salad along with the tortilla chips.
  • Toss well and serve.

Nutrition Facts : Calories 1009.6, Fat 80.3, SaturatedFat 18.4, Cholesterol 100.8, Sodium 337.6, Carbohydrate 46.2, Fiber 10.5, Sugar 6.4, Protein 33.8

Tips:

  • To make the salad more flavorful, use a variety of chickpeas, such as black chickpeas, garbanzo beans, and white chickpeas.
  • For a crunchier salad, add some chopped celery, carrots, or bell peppers.
  • If you like spicy food, add a pinch of cayenne pepper or chili powder to the dressing.
  • For a tangy salad, add a squeeze of lemon juice or apple cider vinegar to the dressing.
  • If you're short on time, use canned chickpeas instead of dried chickpeas.
  • This salad is a great way to use up leftover roasted vegetables.
  • If you don't have any fresh herbs on hand, use dried herbs instead.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Emeril's chickpea salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it can be easily customized to your liking. With its bright and flavorful dressing, this salad is sure to be a hit with everyone who tries it.

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