Best 3 Quick Chickpeas Salad Recipes

Are you longing for a nutritious yet flavorsome salad that won't keep you long in the kitchen? Look no further! This article presents a collection of quick and easy chickpea salad recipes that promise satisfaction and convenience. Get ready to whip up a delicious and protein-packed salad in no time, perfect for busy individuals or those seeking a nutritious lunch or light dinner option.

Here are our top 3 tried and tested recipes!

QUICK CHICKPEAS SALAD

Quick Chickpeas Salad image

Make and share this Quick Chickpeas Salad recipe from Food.com.

Provided by susie cooks

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups canned chick-peas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 cup thinly sliced red onion
1 red bell pepper, diced
salt
fresh ground black pepper

Steps:

In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.
Gently toss the beans and dressing and season with salt and pepper to taste.
Serve chilled or at room temperature.

Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 1, Sodium 211.8, Carbohydrate 18.9, Fiber 3.7, Sugar 2.3, Protein 3.8

CRISPY CHICKPEA SALAD

Crispy Chickpea Salad image

"In my opinion, a crouton can make or break a salad - and this one has thick, fluffy pitas tossed in butter!" says Molly.

Provided by Molly Yeh

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 15-ounce can chickpeas
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pita bread rounds, torn
2 tablespoons unsalted butter, melted
Kosher salt
1/4 cup tahini
Squeeze of fresh lemon juice
Kosher salt and freshly ground pepper
8 cups fresh spinach or other greens
2 cups grape tomatoes, quartered
1/2 English cucumber, sliced
1/2 red onion, chopped
3 radishes, thinly sliced
1/4 cup fresh mint, chopped
1 cup crumbled feta cheese (about 4 ounces)
2 teaspoons za'atar seasoning

Steps:

Roast the chickpeas: Drain, rinse and pat dry the chickpeas; let sit 30 minutes on a paper towel-lined plate to let them dry out. Preheat the oven to 350˚ F. Dump the chickpeas onto a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast, tossing occasionally, until crisp and dry, about 50 minutes. Let cool.
While the chickpeas cool, bake the croutons: Toss the pita pieces with the butter and a pinch of salt on another baking sheet. Bake until golden brown, about 10 minutes. Let cool. (You can store the chickpeas and the croutons in separate containers at room temperature for up to 4 days.)
Make the dressing: Mix the tahini, lemon juice and 3 to 4 tablespoons water in a bowl until creamy and pourable. Season with salt and pepper. (You can put the dressing in a cute jar and store it in the fridge for up to 5 days. If it gets too thick to pour, mix in a little water before using.)
Make the salad: Combine the spinach, tomatoes, cucumber, onion, radishes and mint in a large bowl. Add the feta, za'atar, dressing and chickpeas and gently toss. Top with the croutons.

QUICK AND EASY CARROT AND CHICKPEA SALAD

Quick and Easy Carrot and Chickpea Salad image

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

Tips:

Select High-Quality Ingredients: Opt for fresh, ripe vegetables and canned chickpeas that are low in sodium.
Customize to Your Taste: Adjust the amount of lemon juice, cumin, and coriander to suit your taste preferences.
Experiment with Different Herbs: Try adding fresh herbs like parsley, cilantro, or mint for a unique flavor twist.
Make it a Meal: Serve the salad as a main course by adding grilled chicken, roasted vegetables, or crumbled feta cheese.
Meal Prep Friendly: This salad is perfect for meal prep. Store it in airtight containers in the refrigerator for up to 3 days.

Conclusion:

This quick and easy chickpea salad is a versatile dish that can be enjoyed as a refreshing snack, a light lunch, or a flavorful side dish. Its combination of protein-packed chickpeas, crunchy vegetables, zesty lemon dressing, and aromatic spices creates a delightful and nutritious meal. Whether you're looking for a healthy and satisfying vegetarian option or simply a tasty salad to brighten up your day, this chickpea salad is sure to become a favorite in your kitchen. So, gather your ingredients, follow the simple steps, and indulge in the deliciousness of this vibrant salad.