Easy, Addictive, Best Garbanzo Bean Salad

OMG, I can’t stop eating this, plus it is super healthy and vegan. I reverse-engineered the recipe from Mom’s Products Mediterranean food stands at my local Farmers Market. I made it over and over until I got it just right.

Easy, Addictive, Best Garbanzo Bean Salad

GillyCanCook.com

Easy, low calorie, high-protein, vegan

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish, Simple Snack, Vegan/Vegetarian

Cuisine Mediterranean

Servings 6 people

Calories 270 kcal

Equipment

• Sharp knife
• Large Mixing Spoon
• Meduim Size Bowl
• Large Bowl
• Storage Container

Ingredients

  

1x2x3x

• 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

Keyword addictive, crispy, easy, fast, fresh, vegan

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