Garbanzo Bean Salad

Overhead shot of black bowl on a wood slatted table. Bowl contains a salad with garbanzo beans, and other vegetables, topped with a lemon.

A refreshing and healthy salad that combines the earthy flavors of garbanzo beans with cucumbers and sweet cherry tomatoes.

By Alonzo Hill

Print Recipe Pin Recipe

Prep Time 15

Course Main Dishes, Salads, Sides

Cuisine Mediterranean

Servings Servings

Ingredients

Juice of 2-3 lemons
2 tablespoons olive oil or vegetable oil
1 tablespoon garlic, minced
1 medium cucumber, diced
½ red onion, diced
1 cup halved cherry tomatoes, or canned diced tomatoes
One (16-ounce) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

Instructions

Whisk together lemon juice, oil, and garlic in a medium-sized bowl.
Add cucumber, onion, tomatoes, and garbanzo beans. Toss to combine.
Season with salt and pepper, to taste, and garnish with parsley.
Refrigerate for at least 1 hour before serving.

Notes

Recipe submitted by Alonzo Hill for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 1 cupCalories: 220calCarbohydrates: 33gProtein: 6gFat: 8gSodium: 320mgFiber: 6g

Keyword 15 Minutes or Less, BBQ, Potluck, Vegan, Vegetarian