I really enjoy garbanzo beans, or chickpeas as they are sometimes called. They have a pleasant, nutty flavor to them that makes them a nice addition to a salad.
That’s why this Garbanzo Bean Salad is one of my favorites. It blends the nutty flavor of chickpeas with a nice collection of healthy veggies. When prepared ahead of time, it makes a quick, nutritious lunch which can be handy when you’re busy homeschooling.
This salad also has a certain degree of versatility to it. The dressing can be changed to give it a whole new flavor. I’ll explain in a bit how you can use that to your advantage.
This recipe can be potentially gluten-free, dairy-free, and soy-free depending on the type of dressing you use.
Garbanzo Bean Salad
Ingredients:
- 1 15 oz. can garbanzo beans, rinsed and drained
- 4 C. chopped zucchini
- 1/2 C. medium black olives, halved
- 1 C. cherry or grape tomatoes, halved
- 4 Tbsp. fresh parsley, chopped
- 6-8 Tbsp. salad dressing of choice (Italian, Ranch, and Balsamic Vinaigrette all work well)
Directions:
Mix together all ingredients in a large bowl and serve. Refrigerate unused portions.
Now here’s that tip I promised you. If there is a wide variety of preferences for salad dressings in your family, you can make this salad with just the first five ingredients and then let each person serve themselves a portion and add a tablespoon of their dressing of choice.
I hope you enjoy this Garbanzo Bean Salad. You are welcome to share it with friends and family using the links below.
Many blessings,
