Best 5 Summery Garbanzo Bean Salad Vegan Friendly Recipes
Summer is the perfect time to enjoy a light and refreshing salad. This vegan garbanzo bean salad is packed with healthy ingredients that will keep you feeling full and satisfied. The garbanzo beans provide a good source of protein and fiber, while the vegetables add a variety of vitamins, minerals, and antioxidants. This salad is also a good source of healthy fats, thanks to the olive oil and avocado. Whether you're looking for a quick and easy lunch or a healthy side dish, this summery garbanzo bean salad is sure to please.
Here are our top 5 tried and tested recipes!
VEGAN CHICKPEA SALAD
This vegan chickpea salad with kidney beans, tomatoes, and cucumber is one of my favorite salads! It's the perfect addition to BBQs and potlucks, it's super healthy, and very easy to make!
Provided by Sina
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- Rinse the canned chickpeas and kidney beans.
- Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
- Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.
GARBANZO BEAN SALAD
This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Provided by Melissa Belanger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg
SUMMERY BEAN SALAD
Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!
Provided by Jacqueline
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g
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 SALAD
Make and share this Garbanzo Bean Salad recipe from Food.com.
Provided by Sarafina
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain garbanzo beans and put into a bowl.
- Add all other ingredients.
- Mix well and refridgerate for 2 hours.
Nutrition Facts : Calories 428.4, Fat 20.5, SaturatedFat 2.8, Sodium 948.9, Carbohydrate 51.5, Fiber 10, Sugar 0.7, Protein 11.1
Tips:
- Choose the right garbanzo beans: Look for dry garbanzo beans that are plump and free of blemishes. If using canned beans, rinse them thoroughly before using.
- Cook the garbanzo beans properly: To cook dry garbanzo beans, soak them overnight in cold water. Then, drain the beans and add them to a large pot with fresh water. Bring the water to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender. If using canned beans, simply drain and rinse them before using.
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. Choose vegetables that are in season and at their peak ripeness.
- Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
- Add some fresh herbs: Fresh herbs, such as cilantro, parsley, or mint, can add a lot of flavor to the salad.
- Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 days.
Conclusion:
This summery garbanzo bean salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover garbanzo beans. With its bright flavors and crunchy texture, this salad is sure to be a hit at your next gathering.
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