Colorful Garbanzo Bean Salad Recipes
GARBANZO BEAN SALAD
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
COLORFUL GARBANZO BEAN SALAD
Because this salad is most flavorful when it refrigerates for a few hours, it's a nice make-ahead option for lunch. -Diana Tseperkas, North Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon zest and pepper. Pour over bean mixture; toss to coat. Chill until serving.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
GREEK GARBANZO BEAN SALAD
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
COLORFUL BEAN SALAD
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.
CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY
Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
- In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
- Pour over the salad and toss to coat.
- Top with crumbled feta cheese.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams
SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)
Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
- Whisk together the dressing and pour over the bean mixture. Stir gently.
- Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
- Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
- Yield is estimated.
Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5
COLORFUL CHICKPEA AND BLACK BEAN SALAD
This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!
Provided by spatchcock
Categories Black Beans
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all ingredients.
- Marinate for at least an hour--but I usually can't wait if it's just for me!
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