Choppity chop for this Garbanzo Bean Salad which makes a splash of vibrant colour on your table. Great for entertaining as it can be several days in advance.
While this salad may test your knife skills because there is quite a bit of chopping involved, it pays off in that it keeps well and can be made in advance. This salad goes with just about anything, we served ours with some rib-eye steaks.
Garbanzo beans are also known as chickpeas are a favourite amongst vegans and vegetarians as they are a great source of plant-based protein as well as being extremely nutrient dense (high in iron and fibre). This salad is also a great gluten-free option as chickpeas are a legume and not a grain.
There is no doubt about it canned garbanzo beans are just so much more convenient. In a few minutes, you have opened your can, rinsed in your strainer and you are good to go.
However, my personal preference is to always invest the additional time it takes to prepare dried garbanzo beans as they are so much tastier and much more nutritious than anything you can get out of a can. Plus, they are much cheaper therefore much better value.
Garbanzo beans (chickpea) conversions
Below are a few rough guidelines on how to measure and convert your chickpeas…
- A cup of dried garbanzo beans = to a 400 gram ( 14 ounce) can of garbanzo beans
- 450 grams (1 pound) of dried garbanzo beans = Up to 6 cups of cooked garbanzo beans
- 1 cup dried garbanzo beans = 3 cups of cooked garbanzo beans
- ⅓ cup dried garbanzo beans = 1 cup cooked garbanzo beans
- ⅔ cup dried garbanzo beans = 2 cups cooked garbanzo beans
Cooking Dry Garbanzo Beans (chickpeas)
- Firstly, soak your garbanzo beans in cold water ideally overnight or for at least 5 hours. Make sure that you use a large bowl as they will expand considerably.
- After they have soaked, drain in a colander and rinse thoroughly under cold running water.
- Then place them in a large pan and cover them with plenty of cold water. You will need at least 5 cm (2 inches) on top of your garbanzo beans.
- Bring the garbanzo beans to the boil, scoop of any scum that forms. At this point add a little salt, too much salt (or anything acidic such as lemon) beforehand will harden the skin.
- Then simmer gently until they are tender, approximately 1 to 1½ hours, adding more water as needed. While your garbanzo beans are simmering you can add some aromatics such onions, garlic, herbs, or spices to infuse your garbanzo beans with added flavour as they cook.
How to make this salad
Either cook your own garbanzo beans or drain then rinse a can, shake in a colander to get rid of any excess water, then place in a large mixing bowl.
Wash all your vegetables, peel and trim your carrots then cut into small dice.
Either destring your celery with a vegetable peeler or make a cut at the base of the stalk, then using a sharp knife pull down the stalk. Then slice thinly.
To prepare your capsicum, cut it in half and remove the core, seeds and inner ribs with a parring or any other small knife. Rinse under cold water.
Then place the glossy side of the capsicum face down (it is much easier to slice this way as your knife does not slip) and cut into small dice.
Remove the papery skin from your onion, cut off the tops and bottoms then cut into small dice.
Place all your chopped vegetables into the bowl with the garbanzo beans.
In your bowl with the garbanzo beans and chopped vegetables, add your olive oil and lemon juice, season liberally with salt and pepper.
Mix it all together until well combined and the vegetables and garbanzo beans are well coated with the dressing. Taste your salad and adjust seasonings according to your taste.
Arrange your Garbanzo Bean Salad in a bowl add a sprig of celery on top to garnish. Keep it in your fridge to chill and allow the flavours to develop until you are ready to serve.
Some tips for making this Salad
- You can keep this salad for up to a week in the fridge to snack on as it keeps very well.
- This salad travels very well which makes it perfect to take on picnics, or to a potluck and is great for lunchboxes.
- Make this salad herby by adding some chopped fresh herbs such as basil, mint, dill or even coriander (cilantro) or a combination of a few.
- 1 tin garbanzo beans (approximately 400 grams)
- 2 medium carrots (approximately 240 grams)
- 4 medium celery stalks (approximately 220 grams)
- 1 medium red capsicum (bell pepper) (approximately 120 grams)
- 1 small red onion (approximately 30 grams)
- ½ cup olive oil
- ⅓ cup lemon juice
- Sea salt and cracked black pepper
- Either cook your own garbanzo beans or drain and rinse a can, shake to remove excess water.
- Wash and trim all your vegetables then cut them all into small dice.
- Place your garbanzo beans and chopped vegetables in a large mixing bowl, add the lemon and oil, season liberally and mix well until combined.
- Arrange in a salad bowl, chill in the fridge until you are ready to serve.
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