Italian Garbanzo Bean Salad

4.82 from 43 votes

This Garbanzo Bean Salad is loaded with veggies, dressed in an Italian-inspired vinaigrette, and finished with some herbaceous parsley!

Prep Time30

Total Time30

Course: Salad

Cuisine: Italian

Keyword: garbanzo bean salad

Servings: as a side

Author: Chelsea Lords

Cost: $6.71

Equipment

Large bowl

Ingredients

Dressing

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

Salad

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

US - Metric

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

Notes

Note 1: If you want to have leftovers, do not add dressing (or avocado) to that part of the salad as it doesn’t store well. Only pour dressing on the salad amount that will be consumed immediately.

Storage: Store salad, avocado, and dressing separately. Combine right before eating a portion. Salad (stored separately) will last 3–4 days in the fridge. The dressing will stay good for up to 2 weeks.

Nutrition