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Garbanzo Bean Salad

Garbanzo Bean Salad

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  • Author: Andrea Sprague


  • 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


  1. Rinse chickpeas thoroughly. Set aside in colander to drain.
  2. Chop red onion and parsley and transfer to medium sized bowl.
  3. 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.
  4. 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.


  • 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.