Garbanzo Bean Salad is loaded with veggies, dressed in an Italian-inspired vinaigrette, and finished with some herbaceous parsley!
For a similar salad with a slightly different flavor profile, try Mediterranean-inspired chickpea salad!
Garbanzo Bean Salad
I can’t get enough of this fresh and lively salad! It’s packed with texture, color, and plenty of flavor—and it’s vegetarian!
Trust me, you won’t miss the meat. Garbanzo and black beans add plenty of protein, making this salad super filling. Pair them with creamy avocado, and it’s surprisingly satisfying.
Of course, you can always serve it with a protein—chicken, steak, or salmon would all be delicious. Below, I’ll share more serving ideas, details on the dressing, and tips for making this salad.
Italian-Inspired Dressing
The dressing can be made ahead—just shake it well before adding it to the Garbanzo Bean Salad. I use all of it (it’s a lot, but so good!), but you can use less if you want.
Store any extra dressing in the fridge. If it thickens or separates, that’s normal—olive oil does that when cold. Let it sit at room temperature for 15-20 minutes, then shake well to mix it back together.
Garbanzo Bean Salad Tips
- Ripe avocados make this salad extra creamy and flavorful. To check if one is ripe, press near the stem—if it gives a little, it’s ready!
- Use Persian (mini) or English cucumbers. They’re crisp, nearly seedless, and have a mild, sweet taste. Plus, they won’t make the salad watery.
- Soften red onion’s sharp flavor. If it’s too strong, soak diced onion in ice-cold salted water for 10 mins, then drain well before adding.
- Use flat-leaf Italian parsley for the best flavor.
- Cut veggies into even sizes for a balanced bite.
- Taste before serving! If it tastes bland, add more salt or pepper.
Let’s Talk Corn
If you have fresh corn, use it! If not, thawed frozen or well-drained canned corn works too.
For fresh corn, cut it off the cob and add it raw for great crunch and flavor. Don’t like raw corn? Grill it first! Check out my Elote post for easy grilling tips.
Storage
Leftover Garbanzo Bean Salad?
Keep the salad, avocado, and dressing separate. Mix just before eating. The salad (without dressing and avocado) stays fresh for 3–4 days in the fridge, and the dressing lasts up to 2 weeks.
If the dressing thickens, let it sit at room temp for 15 mins, then shake well.
More Delicious Salad Recipes
- Cowboy Caviar with a lime dressing
- Cucumber Salad with a balsamic dressing
- Panzanella Salad with fresh corn
- Sweet Potato Quinoa Salad with a lemon dressing
- Israeli Salad cucumber and tomato salad
Italian Garbanzo Bean Salad
Equipment
Ingredients
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
- 1 lemon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon granulated sugar
- 2 (15.5-ounce) cans garbanzo beans also called chickpeas, drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 2 ears fresh sweet corn or 1 can corn, drained
- 1-1/3 cups chopped English cucumbers or Persian/salad cucumbers, (about 3 Persian/1 English cucumber)
- 1 large red bell pepper diced
- 1 large ripe avocado peeled and chopped
- 3/4 cup diced red onion 1/2 of 1 onion
- 1/3 cup finely diced flat-leaf Italian parsley 1/2 of 1 bunch
- Salt and pepper
Instructions
- Add all the dressing ingredients to a mason jar. Juice lemon to get 1 tablespoon lemon juice and add to jar. Seal the jar, then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad. I like to make this first so it can chill and flavors can intensify.
- Drain and rinse the garbanzo and black beans; shake in a colander to rid of any excess water. Place in a large bowl. Add the corn, chopped cucumber, diced pepper, chopped avocado, diced red onion, and finely diced parsley.
- Remove the dressing from the fridge and give it a good shake. Pour over the salad (see note 1) and gently toss to coat. I like to use all the dressing in this salad, but add to your preference. Season with additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper, but add to preference.), tasting often. The amount of salt needed will vary, depending on the freshness/ripeness of ingredients used). Toss salad once more and enjoy.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for the Super Bowl this weekend and I’m so glad I did, it was the only nutritious item there! I doubled the recipe and added some extra peppers and avocado and an extra can of black beans. I was in a pinch for time so I used Primal Kitchen’s avocado cilantro dressing/marinade and cut it with a little water and lemon juice because it’s so thick and wanted to add some life to the avocado. It was a massive hit and will be added to my regulars, and next time I’ll make your dressing. SO GOOD! Great recipe thank you.
Yay! I am so thrilled to hear this! Thank you so much Jamie!
Do you cook the fresh corn first?
You can add it in raw!
Amazing recipe. Best bean salad I’ve ever made in my long life. Delicious and healthy-tasting. At 3 pounds of beans, it’s enough for everyone for 2 meals at least. Thank you!
I am so thrilled to hear this! Thanks so much Jeff! 🙂
To add to my previous comment…
I forgot to mention that this salad is so beautiful and festive.
Made this salad for a Super Bowl party. It was a huge hit. The combination of the ingrediants and the dressing were so delicious.
Thank you so very much for sharing your recipe with us.
Laura
I am so thrilled to hear this! Thanks so much Laura! 🙂
Would like to try this
You need to try this!!
I made this recipe for my grandson’s first birthday. It was a huge hit! Leftovers were just as delicious. So…I am making it for a Halloween party this week. Thanks!
I am so thrilled to hear this! Thanks so much Deborah! 🙂
I made this for my grandson’s first birthday party, and it was a HIT! I doubled the recipe and also the dressing. We used about 3/4 of the dressing from one container only. I am def making this again! Ps, I did not add avocado, as we traveled 3.5 hours to get there🥑
I am so thrilled to hear this! Thanks Deborah! 🙂
I am making this again for a Halloween Party on Saturday🎃
Yay!! I’m so happy you’re enjoying! Thanks Deborah! 🙂
Garbanzo Bean Salad was over the top!
Easy to prepare. I have never seen my son take such a large helping of salad before, you would have thought it was a dog
bowl! We all enjoyed!
Thank you!
I am so thrilled to hear this! Thanks so much Bonnie! 🙂