Best Easy Mediterranean Garbanzo Bean Salad
I love this simple, low-calorie, high-protein Mediterranean salad. It’s very healthy and vegan. Packed with bright, crisp vegetables such as garbanzo beans, cucumber, tomato, red onion, and garlic, all in an oil-and-vinegar dressing. It’s undeniably amazing for 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're mealy, it's going to ruin the dish). 365 is a good brand, or Eden or Trader Joe's.
- Garbanzo beans- rinse the juice from the cans and place the beans in a bowl of fresh water. Pull out any skins that float to the surface and drain, then place the beans in a large mixing bowl.
- Tomatoes - remove the seeds, chop finely.
- Cucumber - I 'stripe' the outside (so some have the skin and some do not), then chop finely.
- 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 vinegar - mix, taste, and when it's to your liking...
- Transfer the salad to a storage container.
- Let it chill in the refrigerator for at least 2 hours so the flavors can nicely come together.
- Eat and enjoy!
Notes
When preparing this salad, I like to taste as I go to make sure I get the perfect balance of spices, oil, and vinegar. I also aim for just the right amount of dressing so it doesn't become dry. If you're not a fan of cucumbers, feel free to swap them out with celery. Leftovers stored in a container will stay tasty and fresh for about three or four days.
Enjoy!
Nutrition
Calories: 270kcal
Tried this recipe?Let us know how it was!