Skip to main content

Garbanzo Bean and Vegetable Salad

This colorful salad comes together fast for a lunch or a side to share with others.
bowl of bean and vegetable salad
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

2 cans (15 ounces) garbanzo beans, drained and rinsed 
2 cups chopped tomato 
1 cup diced cucumber
½ cup diced red onion (see Notes)
½ cup pitted and halved kalamata olives (optional)
1 cup chopped fresh herbs (any combination of parsley, basil, mint or dill)
2 Tablespoons vegetable oil (try olive oil)
2 Tablespoons lemon juice
1 to 2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh produce under running water before preparing.
  3. In a large bowl, stir together beans, tomato, cucumber, onion and olives, if desired.
  4. In a small bowl or jar with a tight-fitting lid, mix together the oil, lemon juice, garlic, mustard, salt and pepper.  Pour dressing over vegetables and stir until mixed.
  5. Stir in herbs. Store in the refrigerator until ready to serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try using pickled red onions. Make your own using the Food Hero Refrigerator Pickled Vegetables recipe.
  • Try adding or subbing other vegetables you like, such as avocado, bell pepper, zucchini and green onion.
  • Try topping with crumbled cheese such as feta or queso fresco.
  • Cook your own beans. 1 cup dry makes about 3 cups cooked.

You might also like...

Recipes A to Z (without photos)

Taco Seasoning
Bowl of seasoning.

Taco Seasoning

A 5-minute make-ahead recipe filled with the perfect spices for taco night.
Prepare:
5 minutes
Makes:
1 cup
Green Salad with Peas
Lettuce bed topped with peas and feta cheese on a plate.

Green Salad with Peas

Fresh green salad, tossed with peas, cucumber and creamy feta.
Prepare:
15 minutes
Makes:
6 cups
Kitchen Scraps Vegetable Broth
Pot full of water with vegetables and herbs.

Kitchen Scraps Vegetable Broth

Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
Prepare:
15 minutes
Cook:
40 minutes
Makes:
6 to 12 cups
My Personal Pizza
Platter of English muffins with red sauce, vegetables and melted cheese.

My Personal Pizza

Kids of all ages will have fun topping their own pizzas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
1 pizza
Kiwi Salsa
Platter of chopped kiwi with dressing.

Kiwi Salsa

Sweet kiwi, fresh jalapeño, and tangy lime make this the perfect salsa for topping fish.
Prepare:
15 minutes
Makes:
1 cup
Asparagus Mushroom Melt
English muffins topped with chopped asparagus, mushrooms and broiled cheese are shown on plates.

Asparagus Mushroom Melt

English muffins topped with fresh veggies and cheese make this a flavorful appetizer, snack or meal.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
8 muffin halves
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.