Chickpea And Cheese Salad Recipes
GRILLED CHICKPEA SALAD SANDWICH
When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! -Dannika Stevenson, Akron, Ohio
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Nutrition Facts : Calories 370 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 753mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 9g fiber), Protein 17g protein.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
ROASTED PEPPER, CHICKPEA AND CHEESE SALAD
Roasted peppers and onions, canned chickpeas and tomatoes, monterey jack cheese and an olive oil dressing. I had planned to make recipe #116681, but then I took it in a completely different direction.
Provided by smashmac
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
- Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
- Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
- Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
- Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. Add dash of cayenne and salt to taste. Mix well again.
- Serve at room temperature.
Nutrition Facts : Calories 446.9, Fat 28.5, SaturatedFat 10.7, Cholesterol 40.1, Sodium 543.4, Carbohydrate 32.6, Fiber 7, Sugar 4.9, Protein 17.4
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