Garbanzo Bean Salad Recipe

This is one of those dishes that I toss together with hardly a thought. It’s so easy and the fresh flavors are stunning – minced garlic, lemon zest, lemon juice, extra-virgin olive oil, fresh parsley.

Garbanzo beans – aka chickpeas – are a great source of fiber, protein and several other nutrients. This is also a great made with cannellini beans instead. The key here is to use good quality beans – if I have to use canned I like Bush’s – and a good quality extra-virgin olive oil.

I don’t truly follow a “recipe” for this, but here’s a basic idea:

Garbanzo Bean Salad with Garlic, Lemon and Parsley Recipe

• 1 1/2 cups cooked or 1 can garbanzo beans, drained and rinsed well
• 2 medium cloves garlic, minced
• 2 tablespoons good quality extra-virgin olive oil
• 1/2 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 2 tablespoons fresh, coarsely chopped parsley
• Freshly ground black pepper

Combine everything in a bowl and toss well. Let sit for a 1/2 hour at room temperature before serving.

The key to this recipe is to add more of what you like and less of what you don’t. I love all the ingredients of this dish, so it literally bursts with the fresh garlic, lemon, and parsley.

Another great addition to this salad? Freshly grated Parmesan cheese. Just a bit though – you want to let the fresh flavors really shine.

You can also add a few minced pepper flakes or fresh jalapeno, diced, to add a little kick to it. This is a recipe that you can really play with and customize and make your own.

And, I almost hate to tell you this because it’s sooooo delicious but it’s also really good for you.

If you love bean salads as much as I do, you also need to check out my Bean and Veggie Salad with Cumin and Cider Vinegar Dressing. It’s a favorite in my house.

Enjoy!