This is a quick and easy salad to throw together using a simple ingredient, garbanzo beans. 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
- 2 15oz cans chickpeas (garbanzo beans), rinsed well and drained, or 3 cups cooked dried chickpeas
- ½ small red onion, diced small, about ½ cup
- 2 Tbsp chopped parsley
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- 2 Tbsp Olive Oil
- ¼ tsp 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.