Best 2 Cucumber And Garbanzo Bean Salad Recipes

Seeking a light and refreshing salad that entices your taste buds? Look no further than the enticing cucumber and garbanzo bean salad! This vibrant dish captivates with its crisp cucumbers, hearty garbanzo beans, and a symphony of zesty flavors. Prepare to embark on a culinary journey with this easy-to-make salad that promises to invigorate your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

Bulgur, Garbanzo Bean, and Cucumber Salad image

Provided by Bon Appétit Test Kitchen

Categories Bean Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Cucumber Chickpea Healthy Low Cholesterol Potluck Bulgur Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6-main course servings

Number Of Ingredients 9

Ingredients

2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil

Steps:

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

CUCUMBER AND GARBANZO BEAN SALAD

CUCUMBER AND GARBANZO BEAN SALAD image

Categories Bean Side No-Cook Quick & Easy

Yield serves 4

Number Of Ingredients 9

Ingredients

1 medium-sized cucumber
1 can of garbanzo beans
1 small carrot
1 yellow bell pepper
1 tsp red wine vinegar
1 tsp balsamic vinegar
1 tsp honey
1/4 tsp dried mustard
1 tbsp olive oil

Steps:

Peel the carrot and cucumber. Chop the carrot, cucumber, and bell pepper into bite-sized pieces. Drain and rinse the garbanzo beans. Whisk together the vinegars, honey, honey, mustard, oil until well blended. Toss the dressing together with the vegetables and beans to coat. Serve cold.

Tips:

Choose fresh and firm vegetables: Look for cucumbers that are deep green in color and have a smooth, unblemished skin. Avoid cucumbers that are yellowed, bruised, or have soft spots. Choose garbanzo beans that are plump and firm, with no signs of shriveling or discoloration.
Prepare the vegetables properly: Dice the cucumbers into small, bite-sized pieces. Rinse and drain the garbanzo beans. Chop the onion and parsley finely.
Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, garlic, salt, and pepper. You can also add a touch of honey or Dijon mustard for extra flavor.
Serve the salad chilled: This salad is best served chilled. You can either chill it in the refrigerator for at least 30 minutes before serving, or you can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Cucumber and garbanzo bean salad is a refreshing, healthy, and flavorful salad that is perfect for summer. It is easy to make and can be served as a side dish or a main course. With its combination of fresh vegetables, flavorful dressing, and protein-packed garbanzo beans, this salad is sure to please everyone at your table.

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