Best Easy Garbanzo Bean Salad
I love this simple, low-calorie, high-protein Mediterranean salad. It is very healthy and vegan. Packed with bright, crisp vegetables like garbanzo beans, cucumber, tomato, red onion, garlic, spices, and parsley, all in an oil and vinegar dressing. It’s undeniably amazing because of its delicious simplicity.
I reverse-engineered the recipe from a Mediterranean food stand at my local Farmers Market. I made it multiple times until I got it just right.
Best Easy Garbanzo Bean Salad
I love this simple, low-calorie, high-protein Mediterranean salad. It is very healthy and vegan. Packed with bright, crisp vegetables like garbanzo beans, cucumber, tomato, red onion, garlic, spices, and parsley, all in an oil and vinegar dressing. It’s undeniably amazing because of its delicious simplicity.
Equipment
- Sharp knife
- Large Mixing Spoon
- Meduim Size Bowl
- Large Bowl
- Storage Container
Ingredients
- 2 cans organic garbanzo beans (15.5 oz.) drained and rinsed
- 1 cucumber chopped medium fine (you can substitute celery)
- 2 large cloves garlic chopped fine
- 1 slice red onion chopped fine
- 1 tomato chopped fine no seeds
- 1 tbsp fresh parsley to taste no stems, chopped fine
- 1 teaspoon pink Himalayan sea salt it pops the flavors more
- 1/2 teaspoon freshly ground black pepper
- 1 tbsp fresh basil chopped fine
- 1/2 tbsp fresh thyme chopped fine
- 1/8 cup good olive oil
- 1/8 cup vinegar I like using 2 or 3: apple cider, red wine, white wine or champagne
Instructions
- You want nice firm organic garbanzo beans (if they's mealy it's going to ruin the dish.) 365 is a good brand, or Eden or Trader Joe's
- Garbanzos- rince the juice from the cans and place beans in a bowl of fresh water. Pull out any skins that float to the surface and drain, then place the beans in large mixing bowl
- Tomatoes- remove the seeds, chop fine
- Cucumber- I 'stripe' the outside (so some has the skin and some does not,) chop fine
- Parsley- fresh, remove stems, chop fine
- Onion- 1 slice, chop fine
- Garlic- 2 cloves, chopped very fine
- Mix the ingredients well in a bowl
- Add the spices, oil and vinrgar – mix, taste and when it's to your liking…
- Transfer to a storage container
- Chill in the refrigerator for at least 2 hours (to let the flavors combine)
- Eat and enjoy!
Notes
For this salad, I taste as I go to be sure I have the perfect ratio of spices, oil & vinegar. I also want a nice amount of dressing, so it never goes dry.
If you don’t like cucumbers, you can replace them with celery.
Leftovers refrigerated in a storage container will be delicious and keep for three or four days.
Enjoy!
PURCHASE NOTE: These are a few of my favorite things.
Nutrition
Calories: 270kcal
Tried this recipe?Let us know how it was!
