Enjoy this tasty Garbanzo Bean Salad year-round.
This easy side dish goes well with dinners like grilled chicken, steak, fish, or pasta.
Or serve this salad with soup or a sandwich for lunch.
You can also add it on top of salad greens or baby spinach for a more filling salad.
Best of all, this salad is naturally vegan, vegetarian, gluten free, and dairy free.
How to make this easy garbanzo bean salad
It’s super easy to make this lovely chickpea salad. Serve with dinner or with sandwiches for lunch.
1. Place the prepared garbanzo beans, parsley, cucumber, tomatoes, and bell peppers in a large serving bowl.
2. Whisk the olive oil, lemon juice, lemon zest, cumin, garlic, salt, and pepper in a small bowl.
3. Pour the salad dressing into the large serving bowl. Toss to coat.
4. Chill the side salad in the fridge for an hour or two before serving
5. Before serving, add more salt and pepper to taste.
Are they garbanzo beans or chickpeas?
Chickpeas and garbanzo beans are the same things. You can use either term interchangeably.
Garbanzo is the popular Spanish-derived name.
There are two types of chickpeas, the larger, round light-colored bean that’s common in the United States.
Then there’s a smaller, dark, irregularly shaped bean used in India and the Middle East.
You can buy garbanzo beans either canned or dried. Sometimes you can find them fresh in markets.
Beans are good sources of plant-based protein, fiber, folate, and iron.
Chickpeas are terrific in all kinds of dishes. I like using them in curries or making them into hummus.
What are some substitutes for garbanzo beans?
No canned chickpeas in the house?
You can substitute other white beans like cannellini, Northern, navy, or lima beans in this chickpea salad.
What to do with the aquafaba?
The liquid you drain off of the garbanzo beans is called aquafaba.
You can use it as a vegan egg white substitute for baking.
1 tablespoon of aquafaba = 1 egg yolk
2 tablespoons of aquafaba = 1 egg white
3 tablespoons of aquafaba = 1 whole egg
Can I use regular cucumbers?
The benefits of using English cucumbers in this side dish is that you don’t have to peel them. Plus, they’re practically seedless. (What seeds they do have are very small.)
Persian cucumbers are also seedless and have very thin skins. These are also a good substitute for English cucumbers if you can find them.
If you do choose to use regular cucumbers, peel them and remove any seeds.
Can I add other ingredients to the salad?
You can add extra vegetables like:
- spears of asparagus (freshly steamed and cooled or pickled from a jar)
- fresh corn
- black olives
- shredded carrots
- diced celery
- serve on salad greens or baby spinach leaves
You can also add other salad ingredients like:
- feta cheese crumbles (turn this into a Greek garbanzo bean salad along with the olives!)
- a couple cups pasta
- quinoa (a terrific way to use up any leftovers)
Jazz up the salad dressing
If you like spicy recipes like my son and husband, add some sriracha sauce to the dressing. (Or serve it on the side.)
You can use lime juice and zest instead of lemon.
Got shallots? Use them instead of garlic. Or finely dice up some red onions instead.
Or cilantro instead of parsley. (Regular fresh parsley is OK to use instead of flat leaf, too.)
The nice thing about this side salad recipe is that it’s super versatile.
How long will the salad stay fresh?
This salad should stay good for up to four days in the refrigerator.
That is if you and your family haven’t gobbled it immediately. It’s just that delicious!
More easy-to-make salad recipes
If you’re looking for more easy salad recipes, check these out:
If you’re a Brussels sprout fan, try this Brussel Sprouts Salad with Cranberries Recipe.
Finally, if you’re buying English cucumbers for the garbanzo bean salad, buy more for this tasty Cucumber Onion Salad Recipe.
2 hours 20 minutes
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1 cup flat-leaf parsley, chopped
- 1 cup English cucumber, quartered and sliced
- 2 cups cherry tomatoes, quartered
- 2/3 cup bell pepper, diced
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Add to a large bowl the garbanzo beans, parsley, cucumber, tomatoes, and bell peppers.
- In a small bowl whisk together the olive oil, lemon juice, lemon zest, cumin, garlic, salt, and pepper.
- Add the two mixtures together and toss to coat.
- Chill in the fridge for a couple of hours before serving.
- Before serving, add more salt and pepper to taste.
Amount Per Serving:
Calories: 196Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 283mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 6g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
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