Italian Garbanzo Bean Salad

 Oh my goodness, this is such a good salad - delicious and good for you too!

Italian Garbanzo Bean Salad

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

CourseSalad

CuisineItalian

Keywordgarbanzo bean salad

Prep Time30 minutes

Total Time30 minutes

Servings6 -8 as a side

Calories371kcal

AuthorChelsea

Cost$6.71

Ingredients

Dressing

• 3/4 c olive oil
• 1/4 c red wine vinegar
• 1 T dried parsley
• 2 t dried minced onion
• 1 T freshly squeezed lemon juice
• 1 t EACH dried basil, dried oregano, salt
• 2 T grated Parmesan cheese
• 1 t white granulated sugar

Salad

• 2 cans (15.5 oz. EACH) garbanzo beans (also called chickpeas), drained and rinsed
• 1 can (15 oz.) black beans, drained and rinsed
• 2 ears fresh sweet corn (or 1 can corn, drained)
• 1-1/3 cups chopped English (or Persian/Salad) cucumbers, (~3 Persian/1 English cucumber)
• 1 large red bell pepper, diced (1 cup)
• 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)
• Fine sea salt and fresh cracked pepper

Instructions

• DRESSING: Add all of the ingredients to a Mason jar, place the lid on the jar, and 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.
• SALAD: 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, the chopped cucumber, diced pepper, chopped avocado, diced red onion, and finely diced parsley.
• DRESS: Remove the dressing from the fridge and give it a good shake. Pour over the salad (See Note 1) and gently toss to coat. We like to use all the dressing in this salad, but if you'd like a less-dressed bean salad, add less. Season with additional salt and pepper (I add another 3/4 teaspoon fine sea 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.
• 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.

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.

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 10g | Protein: 4g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 353mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 1mg

Source: Chelsea's Messy Apron