Best 4 Garbanzo Cucumber Salad Recipes

Get ready to embark on a culinary adventure as we delve into the world of garbanzo cucumber salad, a refreshing and flavorful dish that tantalizes the taste buds. With a harmonious blend of crunchy cucumbers, hearty garbanzo beans, and a tangy dressing, this salad is a delightful combination of textures and flavors that will liven up any meal. Whether you're looking for a light and healthy lunch option, a vibrant side dish for your dinner party, or a nutritious snack to munch on, this comprehensive guide will provide you with everything you need to know to craft the perfect garbanzo cucumber salad. From selecting the freshest ingredients to exploring various dressing options and delightful variations, this article will guide you through every step of the process, ensuring you create a salad that bursts with flavor and leaves your taste buds craving more.

Here are our top 4 tried and tested recipes!

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.

GARBANZO CUCUMBER SALAD

Garbanzo Cucumber Salad image

This crisp, refreshing salad is great for a barbecue or potluck.-Sharon Semph, Victorville, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons canola oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

Nutrition Facts :

COLD GARBANZO AND CUCUMBER SALAD

Cold Garbanzo and Cucumber Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cups canned garbanzo beans, drained
5 pickling cucumbers or Kirbies, peeled and diced
1 medium red onion, diced
2 tomatoes, peeled, seeded, and diced
1 bunch fresh basil, chopped

Steps:

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

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:

Select the freshest vegetables: Use firm, crisp cucumbers and tender, plump garbanzo beans. Fresh vegetables will yield a more flavorful and refreshing salad.
Chop the vegetables evenly: This will ensure that they cook evenly and have a uniform texture.
Don't overcook the vegetables: The cucumbers should still have a slight crunch to them and the garbanzo beans should be tender but not mushy.
Use a flavorful dressing: The dressing is what really brings the salad together. Use a dressing that is flavorful and complements the flavors of the vegetables.
Chill the salad before serving: This will help the flavors to meld and the salad will be more refreshing.

Conclusion:

With its vibrant colors, refreshing flavors, and crunchy texture, this garbanzo cucumber salad is a delightful dish that is perfect for summer. It is easy to make and can be tailored to your own preferences. Experiment with different dressings and toppings to create a salad that is uniquely yours. Enjoy!

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