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Garbanzo Bean Salad

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Ingredients

Warning0 allergens identified

Garbanzo Bean Salad

4 cans garbanzo beans (chickpeas)

½ cup red onionchopped

1 cup red bell pepper chopped

1 cup cherry tomatoeschopped

½ cup finely chopped fresh herbsdill, green onion, mint, parsley

1 ½ cups English cucumberschopped

4 tablespoons extra virgin olive oil

4 tablespoons red wine vinegar

4 tablespoons lemon juice

1 tbsp honey

1 tbsp Dijon mustard

1 teaspoon clove garlicchopped

1 tsp salt

½ tsp pepperfresh ground

¼ tsp red pepper flakes

Make the Dressing: In a medium bowl, whisk together 4 tablespoons of extra virgin olive oil, 4 tablespoons of red wine vinegar, 4 tablespoons of lemon juice, 1 tablespoon of honey, 1 teaspoon chopped garlic cloves, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of fresh ground pepper, and ¼ teaspoon of red pepper flakes until well combined.

Prepare the Garbanzo Beans: Drain and rinse 4 cans of garbanzo beans. In a large bowl, combine the beans with the chopped red onion and pour the dressing over them. Mix until the beans and onion are fully coated. Let this mixture marinate for at least an hour, or up to 24 hours, to allow the flavors to meld.

Chop the Veggies: Finely chop ½ cup of red bell pepper, ½ cup of cherry tomatoes, 1 cup of English cucumbers, and 1 cup of mixed fresh herbs (dill, green onion, mint, parsley).

Combine and Serve: Add the chopped veggies to the marinated garbanzo beans. Mix until all the ingredients are well combined. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to three days.

Nutrition

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Tips & Tricks (5)

Rinse and Dry Your Chickpeas 💧
Always rinse canned chickpeas thoroughly and pat them dry before mixing into the salad to remove excess sodium and prevent a watery, diluted dressing.
Make the Dressing First ⏰
Whisk together the Dijon mustard, honey, lemon juice, and red wine vinegar before emulsifying with olive oil—this creates a stable, cohesive dressing that coats the salad evenly.
Bloom Your Red Pepper Flakes 🌶️
Briefly warm the red pepper flakes in a small amount of olive oil before adding to the dressing to unlock their deeper, more complex heat and flavor profile.
Cut Vegetables Uniformly 🔪
Dice all vegetables (cucumbers, tomatoes, bell pepper, onion) into similar-sized pieces so they absorb the dressing evenly and create a balanced bite in every spoonful.
Marinate Ahead for Better Flavor 🕐
Prepare the salad 2-4 hours before serving or refrigerate overnight—this allows the chickpeas to absorb the dressing and flavors to meld, resulting in a more cohesive, restaurant-quality dish.