Our Garbanzo Bean Salad is a burst of vibrant color and bold flavors for your table. It's a quick, nutritious recipe packed with protein and fiber. Healthy, satisfying, and perfect for entertaining – you can prep it 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.
Step-by-Step Instructions
Step 1 - Prepare Chickpeas
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.
Step 2 - Prepare Vegetables
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.
⏰ Time Saving Tip: Use your food processor to chop all your veggies, it will cut your prep time in half!
Step 3 - Assemble Salad
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.
Serving Suggestions 🍽
This salad goes with just about anything, we served ours with some rib-eye steaks. Great with grilled meats and poultry, roasts, casseroles and stews.
Tips and Questions
Can I Make It in Advance?
- 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.
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can cook dried chickpeas and use them in the salad. Make sure to soak and cook them until tender first.
Ow Long Does Garbanzo Bean Salad Last in the Refrigerator?
It will last for a week in the fridge and is a great base salad for meal-prep. Customise it by adding your favourite protein such as grilled chicken, flaked salmon or feta cheese.
Recipe Card
Ingredients
- 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
Instructions
- 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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