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Garbanzo Bean Salad

Spice Up Your Regular Meal With Varieties of Garbanzo Bean Salad

Making garbanzo bean salad is an easy way to fix a meal within no time. You can either use canned or dried beans for making this salad.
Ningthoujam Sandhyarani
Last Updated: Jul 21, 2017
Garbanzo bean is also known as, chickpeas, ceci beans, Bengal beans, and Indian beans. It is a rich source of nutrients, including protein, carbohydrate, vitamins, iron, and other minerals. In fact, much of the protein requirement for body comes from pulses and beans. Including this bean in your daily salad is a good way of maintaining good health.
Basic Garbanzo Bean Salad
  • Garbanzo bean, ¾ cup (dried)
  • Salt, 1½ tsp.
  • Red onion, ¼ cup (finely chopped)
  • Celery, ½ cup (finely chopped)
  • Tomato, 1 (seeded and chopped)
  • Garlic, ½ tsp. (minced)
  • Fresh oregano, 1 tsp. (chopped)
  • Extra virgin olive oil, ½ cup
  • Fresh lemon juice, ¼ cup
  • Black pepper, ½ tsp. (freshly ground)
In order to make this salad from the scratch, use dried beans (instead of canned beans). Measure bean amount and rinse well under running water. Soak beans overnight with sufficient water. Next day, remove the beans that float on the water. Transfer both beans and water in a saucepan, add 1 teaspoon salt, and heat over medium heat. As it starts boiling, reduce heat and cook for another 40 minutes, or until beans turn tender. Remove from heat and strain (reserve some liquid).
Add cooked garbanzo bean in a large bowl and allow it to cool down. Stir in chopped onion and celery. Keep this aside. Take another mixing bowl and mix the remaining salad ingredients - tomato, garlic, oregano, olive oil, lemon juice, reserved cooking water, ½ teaspoon salt, and pepper. Mix properly and pour over the garbanzo bean and onion mixture. Use a large spatula to mix salad. Chill this salad for two hours in the refrigerator, and then serve.
Garbanzo Bean and Tomato Salad
  • Garbanzo beans, 2 (15 oz.) cans (drained and washed)
  • Tomatoes, 4 (seeded and chopped)
  • Large hard-boiled eggs, 4 (chopped)
  • Sweet onion, 2 cups (chopped)
  • Extra-virgin olive oil, ⅔ cup
  • White wine vinegar, 6 tbsp.
  • Salt, 1 tsp.
  • A dash of freshly ground pepper
  • Chopped parsley for garnishing
In a saucepan, add rinsed chickpea, tomato, egg, and green onion. Toss lightly and keep side. If time permits, chill this mixture in the refrigerator for serving cold. Working on the salad dressing part, take a small mixing bowl and add the ingredients - olive oil, vinegar, salt, and pepper. Stir well to get an evenly mixed concoction. Then, pour this over the salad base. Toss and sprinkle chop parsley. Serve immediately.
Chicken and Garbanzo Bean Salad
  • Chicken breast, 9 oz. (precooked, frozen)
  • Garbanzo beans, 1 (15 oz.) can
  • Yogurt, ½ cup (plain, fat-free)
  • Green onions, ½ cup (chopped)
  • Cucumber, 1 cup (chopped and seeded)
  • Fresh mint, ¼ cup (chopped)
  • Garlic, 2 cloves (minced)
  • Salt, ¼ tsp.
  • Baby spinach leaves, 2 cups (prepackaged)
  • Feta cheese, ⅓ cup
  • Lemon wedges, 4
Loaded with green vegetables, it is a healthier version of regular chicken salad. To start with, thaw the packaged chicken first and chop it into bite sized pieces. Take a large mixing bowl and add the ingredients - chicken pieces, garbanzo bean, yogurt, green onion, cucumber, mint, garlic, and salt. Toss well for even mixing. Fold in cheese and spinach leaves. Serve the salad in individual platters with lemon wedges.
Including these salads in your dinner menu will definitely spice up your regular meal. You just need to mix the salad ingredients with seasoning spices, and garnish with fresh culinary herbs.
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