FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
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
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
CLASSIC BEAN SALAD
You can use any kind or combination of canned beans to make this classic picnic salad, but a mix of white beans, chickpeas and red kidney beans makes it especially colorful. Although this is delicious when freshly made, it gets even better as it sits. If you have time, make it at least an hour or two before serving; it can rest at room temperature for up to 4 hours - but after that, slip it into the fridge. If you want to make this the day before, add the celery and parsley just before serving, so they stay crisp and green.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, beans, salads and dressings, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mince 1 shallot and place in a large bowl. Thinly slice remaining shallot and set aside.
- Add vinegar, mustard and a pinch each salt and pepper to the bowl with minced shallot and whisk to combine. Slowly whisk in oil. Season with more salt and pepper to taste.
- Add chickpeas, cannellini beans, kidney beans, celery, herbs and sliced shallot to the bowl and toss until evenly coated. Taste and add more salt or vinegar. Drizzle with additional olive oil and top with more black pepper, if desired, and serve.
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!
COLORFUL TUSCAN BEAN SALAD
Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It's a "can't-miss" side dish that's jam-packed with juicy veggies, wonderful flavor and easy convenience.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Nutrition Facts : Calories 194 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 601mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
More about "colorful garbanzo bean salad recipes"
CLASSIC THREE BEAN SALAD (THAT'S REALLY FOUR)
From foodiecrush.com
4.2/5 (157)Total Time 10 minsCategory Salad, Side DishCalories 189 per serving
- Drain each can of beans in a strainer and rinse with cool water and shake gently to drain then add to a mixing bowl.
- Whisk the vinegars and sugar in a small bowl with the canola oil and kosher salt. Pour over the beans and onion and toss lightly.
17 QUICK AND EASY GARBANZO BEAN SALADS | YURI ELKAIM
From yurielkaim.com
Estimated Reading Time 6 mins
- Lemony Lentil and Chickpea Salad with Radish and Herbs. Need a lunch or dinner recipe that’s ready in under 20 minutes? Try this fresh and filling recipe, and use canned chickpeas and lentils to keep prep super easy.
- Moroccan Carrot Chickpea Salad. Take a culinary trip to Marrakesh with this exotic garbanzo bean salad. It’s loaded with delicious and good-for-you ingredients, including carrots, chickpeas, walnuts, parsley, and dates.
- Sweet Potato and Chickpea Salad. This beta-carotene packed choice is a simple, healthy, filling lunch or dinner that’s both vegan and gluten-free. Adjust cayenne pepper to taste and zest fresh lemon peel for a bright, citrusy flavor.
- Cilantro Lime Chickpea Salad. This refreshing salad has an addictive flavor combo that will have you making this dish again and again. It’s perfect for a summer picnic or barbecue.
- Crispy Chickpea Thai Quinoa Bowl. Dig in to this one-bowl wonder, which makes for a deliciously filling lunch or dinner salad. Protein-powered roasted chickpeas have an incredible “crunch,” and the rainbow of veggies offer a range of antioxidants that’ll aid in preventing cancer, reducing cardiovascular risk, maintaining healthy bones and building collagen for healthy skin.
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