Lima Bean Chickpea Salad Recipes

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CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12



Chickpea And Black Bean Salad Recipe by Tasty image

Steps:

  • In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
  • In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Top with crumbled feta cheese.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

LIMA BEAN SALAD

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14



Lima Bean Salad image

Steps:

  • For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
  • Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
  • Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

LIMA BEAN & CHICKPEA SALAD

I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy!

Provided by Chef JenniB

Categories     Beans

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13



Lima Bean & Chickpea Salad image

Steps:

  • Bring lima beans and enough water to cover them to a boil and turn off immediately.
  • Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
  • Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
  • Enjoy!
  • NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.

Nutrition Facts : Calories 230.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 424.8, Carbohydrate 28.9, Fiber 6.8, Sugar 2.8, Protein 9.3

1 (16 ounce) bag frozen lima beans
1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas
8 sun-dried tomatoes, chopped
1 small onion, chopped
4 ounces feta cheese, crumbled
1/4 cup of fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
4 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon fresh garlic, chopped
1/4 teaspoon ground red pepper
salt and pepper, to taste

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12



Lemony Zucchini, Chickpea, and Lima Bean Salad image

Steps:

  • Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste

WHITE BEAN AND CHICKPEA SALAD

Classified as a "perfect new picnic salad". My stepmom made this about 10 years ago and I loved it; great mix of flavors! She copied the recipe for me and it looks to be out of a magazine but it unfortunately it does not have the name on it.

Provided by januarybride

Categories     < 15 Mins

Time 10m

Yield 4 1/2 cups, 8 serving(s)

Number Of Ingredients 10



White Bean and Chickpea Salad image

Steps:

  • Combine olive oil, lemon juice, salt and pepper to form dressing.
  • Toss the remaining ingredients together with the dressing.

2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can white beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1 cup cucumber, peeled and diced
1/4 cup chopped radish
2 scallions, sliced
1/4 cup of fresh mint, chopped

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