Best 20 Garbanzo Bean Salad Recipes
Garbanzo beans, also known as chickpeas, are a versatile and nutritious legume that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins, and they have a mild, nutty flavor that makes them a great addition to salads, soups, stews, and curries. Garbanzo bean salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is easy to make and can be customized with a variety of ingredients to suit your taste.
Let's cook with our recipes!
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
GARBANZO BEAN SALAD
Steps:
- In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
- Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
- Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
- Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
GARBANZO BEAN TOMATO SALAD
Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD
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
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.
LENTIL, GARBANZO BEAN AND TOMATO SALAD
Categories Salad Tomato Side Vegetarian Quick & Easy High Fiber Lunch Chickpea Lentil Carrot Healthy Vegan Party Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
- Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
GARBANZO BEAN SALAD WITH FETA CHEESE
Packed with flavor, fiber and healthy vitamins - this is a great salad to serve when you have a heavy main dish that needs a lighter compliment.
Provided by CookinDiva
Categories Beans
Time 15m
Yield 4 1 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
- Mix dressing ingredients together; toss with salad.
- Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
- If desired, you may also add a few Kalamata olives on top of each plate.
GARBANZO BEAN AND PEPPER SALAD
I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold.
Provided by JulesDiner
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
- In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 25 g, Fat 8.1 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 206.7 mg, Sugar 3.8 g
GARLICKY QUINOA AND GARBANZO BEAN SALAD
This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch.
Provided by jjane123
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 31.9 g, Fat 12.3 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 247.9 mg, Sugar 0.4 g
BLACK BEAN AND GARBANZO SALAD
This is a corruption of another salad that has 4 varieties of beans in it. When I don't want to make enough for a crowd, I use this version. It's pretty healthy and is full of good carbs (especially if you skip the corn).
Provided by Linky
Categories Black Beans
Time 2h15m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together drained beans and thawed corn.
- Chop red pepper, onion, celery and carrot and add to bean mixture.
- Add rest of ingredients, stir to mix.
- Chill for two hours or more before serving.
- (Hot pepper sauce and salt can be adjusted to taste.).
- (Cooking time is chilling time.).
- ("Heat" of salsa is up to you.).
TUNA GARBANZO BEAN SALAD
Make and share this Tuna Garbanzo Bean Salad recipe from Food.com.
Provided by KelBel
Categories Tuna
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine salad ingredients.
- In a small bowl, combine dressing ingredients.
- Pour dressing over salad. Serve at room temperature or chilled.
SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)
Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
- Whisk together the dressing and pour over the bean mixture. Stir gently.
- Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
- Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
- Yield is estimated.
Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5
GARBANZO BEAN AND QUINOA SALAD
This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
Provided by Magpie
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
- Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
Nutrition Facts : Calories 212 calories, Carbohydrate 36.6 g, Fat 5.4 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 112.3 mg, Sugar 11.1 g
GARBANZO BEAN SALAD II
This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce.
Provided by KIRZAN
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 20.3 g, Fat 0.9 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.1 g, Sodium 337.8 mg, Sugar 2 g
GARBANZO BEAN SALAD WITH TOMATOES AND CHIPOTLE CHILIES
Categories Salad Bean Tomato Side No-Cook Picnic Vegetarian Backyard BBQ Chickpea Winter Chill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hours ahead. Cover and refrigerate.) Sprinkle with pumpkin seeds.
- Available at Latin American markets and some supermarkets.
ORZO AND GARBANZO BEAN SALAD WITH BASIL AND MINT
I make this Orzo salad a lot during the Spring and Summer. I'm totally addicted to it. My whole family loves it and it's perfect for an outdoor picnic or concert where you can bring a meal. During the summer, I'll grow the basil, mint and tiny tomatoes so all I have to have on hand is the orzo, chicken broth, garbanzo beans and...
Provided by Patricia Naveira
Categories Pasta Salads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite. About 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette. Season the salad with salt and pepper to taste and serve chilled or at room temperature.
Tips:
- Use fresh, high-quality ingredients: Fresh vegetables, herbs, and beans will give your garbanzo bean salad the best flavor and texture.
- Don't overcook the garbanzo beans: Overcooked beans will be mushy and lose their flavor. Cook them until they are just tender, about 1 hour.
- Use a variety of vegetables: Adding a variety of vegetables to your salad will give it more flavor and texture. Some good choices include tomatoes, cucumbers, onions, bell peppers, and carrots.
- Use a flavorful dressing: The dressing is what will bring all the flavors of your salad together. Use a dressing that is light and flavorful, such as a vinaigrette or a lemon-tahini dressing.
- Serve your salad immediately: Garbanzo bean salad is best served immediately after it is made. The vegetables will start to wilt if you let it sit for too long.
Conclusion:
Garbanzo bean salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover garbanzo beans, and it is also a good source of protein, fiber, and vitamins. With so many different variations to try, you are sure to find a garbanzo bean salad recipe that you love.
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