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.
Made this salad to day and it is awesome.
YAYY!! So happy to hear this! Thanks for your comment! 🙂
Sounds like the perfect salad to me! I picked yours over everyone else’s because it contains all the amino acids and I have a difficult time getting food in these days Because I am sodium restricted, I cook my own beans up and will withhold most of the sodium. I am not worried about calories, but sodium and nutrition are important to me. I tend to look for that at the bottom of recipes.
Thank you so much for your recipe! I am excited!
Hope you loved it 🙂
This is a wonderful appatizer and is super healthy and the taste is so delish and flavorful I can’t even put it in words and is the perfect salad for my child he loves gerbonzo Beans. Five stars
AHHH I am seriously sooo happy to hear this!! Thank you for your kind comment! 🙂
HOLY. MESS. I found this recipe on google and frankly, didn’t expect much. It looked pretty and, ?, healthy for my diet. I made it last night, kept the dressing on the side, and just put a bowl together for a snack before dinner. I was thinking I would only make it halfway through before it got ugh and boring. THIS IS DELICIOUS. Like, also gonna have it with my dinner delicious. Packing some for lunch tomorrow delicious. Not sad a about my diet delicious. So. Freaking. Good.
#happyhappyhappy
Yay!! So happy to hear this was a hit! Thank you so much for your kind comment and review Andrea 🙂
Just made this. Omitted the parmesan from dressing for a vegan meal. So,so delicious!! Will definitely make again.
SO happy you enjoyed this salad; thanks for the comment Dee Dee! ?
I’m glad I read your comment. I was thinking of making this for a friend who is vegan, and did not think about the Parmesan not being vegan friendly!
I use my fitness pal and plugged in all ingredients it’s about 204 calories per side serving. Also I used the Italian seasoning dressing packets- it’s basically all the ingredients in the dressing that was given.
Thanks so much for doing that Deidra! 🙂
Hi there! This sounds absolutely delicious! Do you have the nutritional info for the recipe?
Thank you!!
Erin
204 per serving and made it with good seasoning Italian dressing
I use my fitness pal and plugging in all the ingredients has it come to 204 calories per serving. I also used good seasoning Italian dressing instead of making my own. Same ingredients
Genius! 🙂 Thanks Lenora 🙂
Love this salad!! It’s so fresh and it definitely delivers on taste. I was curious about the nutrition info as I couldn’t seem to find it. Please let me know!
Just made this, turned out great! Really nice flavor and great tip about not using the dressing until ready to to be consumed. I used fresh basil from my garden instead of dried basil.
Ooh fresh basil is always great! I’m so glad you enjoyed! Thanks! 🙂
hey girl- this looks so yummy!