Garbanzo Bean Salad

Garbanzo bean salad makes such a colorful and tasty dish for any meal! I make this at least once a week in my kitchen. It has so many fresh veggies mixed with protein-packed beans. You can just throw it together in minutes when you’re busy. The dressing is so simple but gives it amazing flavor. This is a great way to eat healthy without feeling like you’re missing out on taste.

Ingredients

Dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried parsley
• 2 teaspoons dried minced onion
• 1 lemon (for 1 tablespoon juice)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon granulated sugar

Salad:

• 2 (15.5-ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 ears fresh sweet corn or 1 can corn, drained
• 1-1/3 cups chopped English cucumber or Persian cucumbers
• 1 large red bell pepper, diced
• 1 large ripe avocado, peeled and chopped
• 3/4 cup diced red onion (about 1/2 onion)
• 1/3 cup finely chopped flat-leaf parsley (about 1/2 bunch)
• Salt and pepper

How to make this garbanzo bean salad

1. First, I make the dressing by adding all dressing ingredients to a mason jar. I squeeze the lemon to get 1 tablespoon juice and add it to the jar. Then I seal it tight and shake it hard until everything mixes together. I put it in the fridge while I make the salad so the flavors get stronger.
2. Next, I drain and rinse both the garbanzo beans and black beans. I shake them in a colander to get rid of extra water, then put them in a big bowl.
3. I add the corn, cucumber, red pepper, avocado, red onion, and parsley to the bowl with the beans.
4. Then I take the dressing out of the fridge, shake it again, and pour it over the salad. I gently mix everything so all the veggies get coated. I usually use all the dressing, but you can add as much as you like.
5. Last, I add more salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper), and taste it to make sure it’s just right. Then I give it one more gentle toss before serving.

Tips for the Best garbanzo bean salad

• I always make the dressing first so it can chill and the flavors blend together.
• Make sure you drain and rinse the beans well to remove that canned flavor.
• Cut all your veggies about the same size for the best eating experience.
• Add the avocado just before serving to keep it from turning brown.
• Taste before serving – sometimes it needs a bit more salt depending on your veggies.

Add-ins and Substitutes

• No black beans? Try kidney beans or pinto beans instead.
• You can swap feta cheese for the Parmesan in the dressing.
• Add diced tomatoes for extra color and flavor.
• Try adding olives for a Mediterranean twist.
• If you don’t have red wine vinegar, apple cider vinegar works too.
• Add some diced jalapeño if you like a spicy kick.

How to Store it

I store any leftover salad in an airtight container in the fridge for up to 3 days. The avocado might brown a bit, but the lemon juice helps slow that down. If I know I’ll have leftovers, sometimes I set aside some of the salad before adding avocado, then add fresh avocado to the leftovers when I’m ready to eat them. The dressing can be stored separately for up to a week in the fridge.

What To Serve With garbanzo bean salad

This garbanzo bean salad goes great with:

• Grilled chicken or fish
• A slice of crusty bread
• Pita chips for scooping
• As a side to a sandwich
• On top of mixed greens for an even bigger salad

How to Serve this garbanzo bean salad

I love serving this salad in so many ways:

• In a big colorful bowl as a side dish
• In individual portions for meal prep
• Stuffed in a pita pocket for lunch
• Scooped up with tortilla chips as an appetizer
• As a topping for grilled chicken or fish

Recipe FAQS

Can I make this salad ahead of time?
Yes! It actually tastes better if it sits for a few hours. Just add the avocado right before serving.

Is this garbanzo bean salad healthy?
Absolutely! It’s packed with protein, fiber, and lots of vegetables.

Can I use dried beans instead of canned?
Yes, just cook them first according to package directions, then cool completely before adding to the salad.

How long will this salad last?
It will stay good in the fridge for about 3 days, though the vegetables will soften a bit.

Can I make this salad vegan?
Yes! Just leave out the Parmesan cheese in the dressing or use a vegan substitute.

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