Garbanzo Bean Salad
Published Apr 2, 2019 | Last Updated Apr 3, 2026
A quick and easy salad to throw together using a simple ingredients that lasts a long time in the fridge, is full of protein and a quick meal when you are short on time. Perfect for lunches and makes a great side dish for a barbeque.
This garbanzo bean salad is full of fresh, bright flavors and comes together in just 10 minutes. This was a favorite staple for one of my personal chef clients and he wanted it in his fridge every single week.
The vinegar nicely marinates the beans as it sits for a few days, adding digestive enzymes. I like the flavor of rice vinegar, but I also use apple cider vinegar for its health benefits. Garbanzo beans are a legume, and are a healthy source of dietary fiber, carbohydrates and protein. This garbanzo bean salad makes a great side dish during grilling season!
The onion and parsley will lose their color as the salad sits, so if you're serving this for guests, add those the day of. If using canned, look for beans that have a very short list of ingredients. You don’t need a bunch of salt and preservatives. Eden brand even uses kombu in the cooking of their beans, which is a great, natural digestive aid.
This bean salad is great alone or as part of a larger meal. It would also be tasty served with a little chilled, cooked quinoa over salad greens. Add a few sliced cherry tomatoes and cucumber, then drizzle with lemon juice and olive oil.
Garbanzo Bean Salad Ingredients
Garbanzo Beans - also called chickpeas are tasty legumes, packed with fiber and protein. This recipe calls for 2 cans. I really like Eden brand because the beans are cooked with kombu, which is a great digestive aid. (You cannot taste the kombu, but its rare trace mineral content enhances and expands the beans’ flavor and digestibility).
Red Onion - brings the crunch
Fresh Parsley - fresh is key here, creates an herby fresh taste, also really good for digestion
Vinegar- I really liked the flavor of using a blend of apple cider vinegar and rice vinegar. Feel free to use just one of these and double the amount.
Olive Oil - a high quality olive oil, preferably extra virgin, will help you to feel fuller longer and provide healthy fat
Garbanzo Bean Salad Variations
I kept this recipe simple because it lasts longer this way. You can add lots of other herbs and vegetables, try some of these:
chopped tomatoes
olives
diced red bell pepper
crumbled feta cheese
chopped cucumber
kidney beans, which I did many times, like below
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Garbanzo Bean Salad
This is a quick and easy salad to throw together using simple ingredients. The vinegar nicely marinates the beans as it sits for a few days, adding digestive enzymes. The onion and parsley will lose their color as the salad sits, so if you're serving this for guests, add those the day of.
Ingredients
- 2 15 oz cans chickpeas (garbanzo beans), rinsed well and drained
- ½ small red onion, diced small, about ½ cup
- 2 tablespoon chopped parsley
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- 2 tablespoon Olive Oil
- ¼ teaspoon salt
Instructions
- Rinse chickpeas thoroughly. Set aside in colander to drain.
- Chop red onion and parsley and transfer to medium sized bowl.
- Add garbanzo beans, rice vinegar, apple cider vinegar, olive oil, and salt to the bowl. Stir until contents are mixed evenly and coated in dressing.
- Store in the refrigerator for up to one week. If the salad lasts a few days, give it a stir at least once a day to help distribute the beans in the vinaigrette.
Notes
- As an alternative to just garbanzos, add one can of kidney beans and one can of garbanzo beans instead of two. This makes for a different flavor and also adds a pop of color.
- This bean salad is great alone or as part of a larger meal. It would also be tasty served with a little chilled, cooked quinoa over salad greens. Add a few sliced cherry tomatoes and cucumber, then drizzle with lemon juice and olive oil.
