This Quick Garbanzo Bean Salad is quick and refreshing, and combines all the yumminess of tomatoes, cucumber, and parsley in one bowl. It’s a breeze to put together and it stays for several days in the fridge. Plus, it’s versatile – add couscous, swap out some veggies, or add Feta cheese.
Meg and I love this Quick Garbanzo Bean Salad. It’s filled with healthy robust tomatoes, crunchy cucumbers and onions. Plus, the lemons give it a nice kick. Since it’s filled with garbanzo beans, it’s high in protein and will fill you up for hours. It’s so easy to prep and can keep for several days in the fridge.
Plus, you can swap out veggies or add more, if needed. Adding avocado lends to a creamier taste (though it doesn’t keep well with avocado). You can even add Feta cheese for some added nutrition!
For our salad, we need:
the juice from half a lemon
1 can of chickpeas, drained
1/4 cup of red onion
2 cups each, of grape tomatoes (yellow and red) and cucumbers chopped
1/2 cup of fresh parsley, chopped.
3/4 cup of red bell pepper, chopped
And for the dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper
Mix the oil, red wine vinegar, cumin, and salt and pepper together. Whisk, and set aside.
Toss all the veggies together, squeeze the lemon over. Toss with salad dressing. It’s not necessary to chill, but we feel the flavors taste better after they’ve chilled for a few hours. Garnish with additional parsley or cracked pepper, then serve!
So easy. This is a recipe that’s great when you have a garden that’s producing too many tomatoes and too many cucumbers. You can easily adjust the ratios of ingredients to your taste. This makes a great side for a dinner that’s on the lighter side – like soup or a sandwich. Or, my favorite way to eat it – stuff it inside pita bread! Yum.
A few quick notes on the Garbanzo Bean Salad..
- A Garbanzo bean is the same as a chick pea. It’s used in many dishes, but one of the most common recipes it can be found in is hummus!
- It’s a staple in Middle Eastern and Mediterranean cooking.
- It has a very awesome and old history. Here’s a cool post about the History, Science, and Uses of chickpeas!
- I love mixing bowls with lids. These are perfect for salads and the lid helps to keep the salad fresh for several days in the fridge.
Easy Chickpea Salad
- 2 cups tomatoes, chopped
- 2 cups cucumber, chopped
- 1 can chickpeas, drained
- 1/4 cup red onions, chopped
- 1/2 cup parsley, chopped
- 3/4 cup bell pepper, chopped (green or red)
- 1/2 lemon, squeezed
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp cumin
- salt and pepper
- Mix olive oil, red wine vinegar, and cumin together. Add salt, to taste. Set dressing aside.
- Mix veggies, beans, parsley, and lemon together.
- Pour dressing over the salad.