Garbanzo Vegetable Salad
Bursting with vibrant colors and refreshing flavors, this Garbanzo Vegetable Salad is a quick and healthy option perfect for lunch, dinner, or meal prep. Packed with protein-rich garbanzo beans, crisp cucumber, juicy cherry tomatoes, and crunchy red bell pepper, this salad is as nutritious as it is delicious. A zesty dressing made with extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and a hint of cumin ties everything together, creating a harmonious balance of flavors. Ready in just 15 minutes with no cooking required, this light yet satisfying dish is perfect for busy weeknights or as a crowd-pleasing side at your next gathering. Serve it fresh or chilled, and enjoy a wholesome, flavor-packed bite every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 425 grams Garbanzo beans (canned, rinsed, and drained)
- 1 medium Cucumber (diced)
- 200 grams Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (finely chopped)
- 30 grams Fresh parsley (chopped)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse and drain the canned garbanzo beans thoroughly, then place them in a large mixing bowl.
Dice the cucumber, red bell pepper, and chop the red onion finely. Halve the cherry tomatoes. Add all the chopped vegetables to the bowl with the garbanzo beans.
Chop the fresh parsley and add it to the bowl as well.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, ground cumin, salt, and black pepper.
Pour the dressing over the garbanzo bean and vegetable mixture. Toss well to coat everything evenly.
Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice according to your preference.
Allow the salad to sit for 5–10 minutes to let the flavors meld (optional).
Serve the salad immediately or refrigerate for an hour to enjoy it chilled. The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 39.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
