Garbanzo Salad Recipes

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FAVORITE GARBANZO BEAN SALAD

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14



Favorite Garbanzo Bean Salad image

Steps:

  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

GARBANZO BEAN SALAD

This is a healthy high-fiber salad with a honey mustard dressing. For another variation, use 1 cup seedless grapes instead of the apple.

Provided by Dottie

Categories     Salad     Beans

Time 10m

Yield 4

Number Of Ingredients 10



Garbanzo Bean Salad image

Steps:

  • In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  • Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  • Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 29.1 g, Cholesterol 5.2 mg, Fat 16.7 g, Fiber 5.4 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 314.2 mg, Sugar 9.8 g

1 (15 ounce) can garbanzo beans, drained
½ cup chopped celery
1 tablespoon diced onion
1 apple, cored and chopped
¼ cup chopped walnuts
¼ cup mayonnaise
1 tablespoon honey
½ teaspoon prepared mustard
¼ teaspoon lemon juice
½ head iceberg lettuce - rinsed, dried, and shredded

GREEK GARBANZO BEAN SALAD

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11



Greek Garbanzo Bean Salad image

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

GARBANZO SALAD

Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.

Provided by Acerast

Categories     Beans

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Garbanzo Salad image

Steps:

  • Combine all of the ingredients in a salad bowl.
  • Add freshly ground black pepper, to taste.
  • Mix well, cover and refrigerate 24 hours.

Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3/4 cup celery, chopped
1 garlic clove, minced
1/2 cup pimiento, chopped
2 tablespoons olive oil (Spanish for authenticity)
3 green onions, chopped
2 tablespoons balsamic vinegar
1 cup olive, sliced (black or green)
fresh ground black pepper, to taste

CHICKPEA SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10



Chickpea Salad image

Steps:

  • Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped
A few ribs celery and leafy tops, chopped
1 clove garlic, minced or grated then grinded into a paste with salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons rosemary, finely chopped, a few sprigs
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

GARBANZO BEAN AND ZUCCHINI SALAD

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10



Garbanzo Bean and Zucchini Salad image

Steps:

  • For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
  • For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

FETA GARBANZO BEAN SALAD

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12



Feta Garbanzo Bean Salad image

Steps:

  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

PASTA CHICKPEA SALAD

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10



Pasta Chickpea Salad image

Steps:

  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
  • In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
  • In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

CHICKPEA SALAD

This is a good salad as it can be made the day before. If you don't want to cook use 2 400gr tins chickpeas. I can't remember where I got this recipe.

Provided by Latchy

Categories     Weeknight

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12



Chickpea Salad image

Steps:

  • Place chickpeas in large bowl and soak overnight.
  • Cook chickpeas in a large saucepan of boiling water uncovered until tender, about 50 minutes.
  • Rinse under cold water and drain.
  • Combine chickpeas in large bowl with tomato, cucumber,celery, onion, mint and salt, toss gently with remaining ingredients.

Nutrition Facts : Calories 219.8, Fat 9, SaturatedFat 1.2, Sodium 35.5, Carbohydrate 28.7, Fiber 7.8, Sugar 6.9, Protein 8.3

300 g dried garbanzo beans
250 g cherry tomatoes, halved
1 large green cucumber, seeded, chopped coarsely (400g)
2 stalks celery, chopped coarsely
1 medium red onion, chopped finely
1/4 cup firmly packed finely chopped fresh mint leaves
salt
60 ml lime juice
60 ml olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sugar
2 garlic cloves, crushed

MARINATED GARBANZO SALAD

Slightly Middle Eastern, makes a good first course arranged on lettuce leaves! From Silver Palate Cookbook.

Provided by Sharon123

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Marinated Garbanzo Salad image

Steps:

  • Heat the olive oil in a saucepan.
  • Add the onions and thyme and cook over low heat, covered, until onions are tender and lightly colored, about 25 minutes.
  • Add chopped red pepper and cook for another 5 minutes.
  • Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally.
  • Do not overcook the garbanzos or they will become mushy.
  • Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture.
  • Let vegetables cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
  • Allow to return to room temperature before serving.

Nutrition Facts : Calories 391.8, Fat 19.9, SaturatedFat 2.7, Sodium 649.9, Carbohydrate 47.5, Fiber 8.1, Sugar 8.8, Protein 8.3

1/2 cup best quality olive oil
1 cup finely minced yellow onion
1 tablespoon dried thyme
1/2 cup coarsely chopped red pepper
1/2 cup dark raisin
2 (1 lb) cans garbanzo beans, drained and rinsed,about 3 1/2 cups
1/2 teaspoon salt
1/2 cup white wine vinegar

GARBANZO SALAD

In an effort to get my husband to eat healthier meals that include vegetables, I came up with this little salad. I hope you enjoy it as much as we do!

Provided by canarygirl

Categories     Peppers

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11



Garbanzo Salad image

Steps:

  • Toss everything together in a salad bowl and serve.
  • Another variation is to add a 1 lb box of cooked and cooled pasta to the salad. Prepare the same way, and toss all together.

1 can garbanzo beans, drained and rinsed
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 orange bell pepper, chopped
1/2 green pepper, chopped
2 tablespoons minced red onions
2 cloves garlic, mashed
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
cayenne pepper

CHICKPEA SALAD

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6



Chickpea Salad image

Steps:

  • In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

CUCUMBER AND GARBANZO BEAN SALAD

Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.

Provided by Lori Bailey

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12



Cucumber and Garbanzo Bean Salad image

Steps:

  • In a medium bowl, combine beans, cucumber, onion, parsley and olives.
  • In another bowl or jar combine remaining ingredients, mix well.
  • Pour over salad and toss.
  • Serve immediately or chill for up to 24 hours.

Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2

1 (15 ounce) can garbanzo beans, drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced parsley
1/2 cup sliced olive
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground pepper

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Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive ...
From delish.com

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #beans     #vegetables     #spanish     #easy     #european     #no-cook     #beginner-cook     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #chick-peas-garbanzos     #healthy-2     #low-in-something     #peppers     #presentation     #served-cold     #3-steps-or-less     #technique

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