Easy, Addictive, Best Garbanzo Bean Salad
Easy, low calorie, high-protein, vegan
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!