Italian Garbanzo Bean Salad Recipes

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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

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

ITALIAN GARBANZO BEAN SALAD

I started with a Greek salad recipe that I found on another site, and I followed some of the review comments that suggested it was even better when made as an Italian salad. It's really refreshing and packed with flavor. It makes a lot, so it's a good salad to take to potluck gatherings.

Provided by Northwestgal

Categories     Artichoke

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15



Italian Garbanzo Bean Salad image

Steps:

  • Combine all the ingredients in a large bowl.
  • Toss well and refrigerate 1-2 hours before serving.
  • Serve chilled.

Nutrition Facts : Calories 317.8, Fat 20.7, SaturatedFat 7, Cholesterol 40.3, Sodium 1058.2, Carbohydrate 22, Fiber 7.2, Sugar 3, Protein 13.4

1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black olives, drained and sliced
14 ounces artichoke hearts, drained and quartered
5 ounces pepperoni, cubed (I use Pepperoni Minis)
6 ounces salami, cubed
2 cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (I cut them in half)
1/2 red onion, chopped
2 garlic cloves, minced
6 ounces mozzarella cheese
1/4 cup Italian dressing
1/2 lemon, juice of
salt and pepper, to taste
1 teaspoon oregano
1 teaspoon italian seasoning

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

5-MINUTE GREEK GARBANZO BEAN SALAD

If you don't have time to cook your beans canned garbanzo beans (BPA- free) makes this Mediterranean-style salad an easy addition to your Healthiest Way of Eating. And you will also be enjoying a rich source of health-promoting dietary fiber.

Provided by jmkuhns20

Categories     Beans

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11



5-Minute Greek Garbanzo Bean Salad image

Steps:

  • Directions:.
  • Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
  • Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
  • Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 461.6, Fat 22.9, SaturatedFat 3.1, Sodium 643.1, Carbohydrate 54.8, Fiber 10.8, Sugar 3, Protein 11.7

1 (15 ounce) can garbanzo beans (bpa-free)
2 medium garlic cloves (minced or pressed)
1 medium tomatoes, diced
1/2 medium red onion, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
salt and pepper
1/4 cup feta cheese (optional)
6 sliced kalamata olives (optional)
1 teaspoon rosemary (optional)

ITALIAN BEAN SALAD

Bottled dressing adds flavor in a flash to this salad sent in by Sue Ross of Casa Grande, Arizona. "The recipe can be doubled or even tripled for potlucks, picnics or barbecues," she assures.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 5



Italian Bean Salad image

Steps:

  • In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 374mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

1 package (9 ounces) frozen cut green beans, cooked and drained
1 cup garbanzo beans or chickpeas, rinsed and drained
1/3 cup julienned red onion
1/4 cup Italian salad dressing
1/8 teaspoon salt or salt-free seasoning blend

ITALIAN PASTA & BEAN SALAD

Make and share this Italian Pasta & Bean Salad recipe from Food.com.

Provided by Ironblaze

Categories     Onions

Yield 10 serving(s)

Number Of Ingredients 12



Italian Pasta & Bean Salad image

Steps:

  • Cook pasta according to directions; drain.
  • Rinse with cold water.
  • Prepare vinaigrette while pasta is cooking.
  • Stir all vinaigrette ingredients together in large bowl.
  • To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
  • Place warm pepper in sealed zip lock bag for 5 minutes.
  • Peel skin off pepper while it is still hot.
  • Seed and chop pepper.
  • Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
  • Chill and serve.
  • Top with feta cheese if desired.
  • Enjoy!

12 ounces tri-color spiral pasta
1 (12 ounce) jar roasted red peppers, drained and chopped (see below to roast your own)
1 (15 ounce) can cannellini beans, drained (great northern)
1 (15 ounce) can garbanzo beans, drained
1 (3 7/8 ounce) can sliced black olives
1/2 cup chopped green onion
feta cheese, for topping (optional)
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup chopped parsley
2 -4 cloves chopped garlic
1 teaspoon black pepper

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

MARINATED BEAN SALAD

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14



Marinated Bean Salad image

Steps:

  • Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
  • In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

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

ARTICHOKE AND GARBANZO BEAN SALAD

This is an old standby for pot lucks and picnics. It is so simple and most ingredients come from the pantry. This salad is best served at room temperature and made a day ahead for the flavors to blend. Delicious!!!

Provided by Deb from Ca

Categories     Beans

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7



Artichoke and Garbanzo Bean Salad image

Steps:

  • In a large bowl, mix together garlic, lemon juice, oregano and pepper.
  • Add other ingredients.
  • Chill for several hours.
  • Serve at room temperature.

Nutrition Facts : Calories 194.5, Fat 1.8, SaturatedFat 0.2, Sodium 449.8, Carbohydrate 38, Fiber 10, Sugar 0.7, Protein 8.3

1 garlic clove, minced
2 tablespoons lemon juice
1/2 teaspoon oregano or 1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes
1 (6 ounce) jar marinated artichoke hearts
2 (10 ounce) cans garbanzo beans, rinsed and drained
1/2 cup pimento stuffed olive, sliced

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