Garbanzo Bean Salad With Citrusy Dressing Food

GARBANZO BEAN SALAD WITH CILANTRO LIME DRESSING

Garbanzo Bean Salad with Cilantro Lime Dressing image

This salad is extremely fresh and delicious! It works well as a lunch or a side dish!

Provided by Stacey

Number Of Ingredients 11

Ingredients

30 oz 2-cans garbanzo beans (drained and rinsed)
2 cups spinach
1/4 cup sweet onion (chopped finely)
Juice from 1 1/2 limes
3/4 cup fresh Cilantro
1 tsp sugar
2 tsp Dijon mustard
1 garlic clove
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp kosher salt + ground pepper

Steps:

In a food processor, add the spinach and pulse a few times until chopped very small
Add the processed spinach, drained garbanzo beans, and chopped onion into a large bowl
In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil and process until smooth, scraping down the sides of the bowl as needed
Pour the dressing on top of the spinach/garbanzo bean mixture and stir well
Add salt and pepper to taste
Refrigerate for about 10 minutes to let the flavors develop
Enjoy

Nutrition Facts : Calories 249 kcal, Carbohydrate 40 g, Protein 13 g, Fat 4 g, Sodium 232 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving

MEDITERRANEAN GARBANZO BEAN SALAD

Mediterranean Garbanzo Bean Salad image

This Mediterranean Garbanzo Bean Salad is the quickest 10 minute vegetarian meal you'll ever make. It's loaded with garbanzo beans, sliced cucumber, kalamata olives, grape tomatoes, red onion, and tons of fresh parsley tossed in a super simple white wine vinaigrette.

Provided by Kylie

Categories Main Dish

Time 10m

Number Of Ingredients 19

Ingredients

2 (15 oz.) can chickpeas, drained
1 pint cherry tomatoes, halved
1 cup sliced mini cucumbers
1 cup kalamata olives
1 cup fresh chopped parsley
1/2 a small red onion, diced
1/3 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon Dijon mustard
Kosher salt
fresh cracked pepper
fresh chopped parsley
feta cheese
pita bread
hummus
easy yogurt sauce

Steps:

Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl.
In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper.
Mix until well combined. Pour over chickpea mixture.
Toss to combine evenly.
Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

Nutrition Facts : Calories 216 calories, Sugar 1.7 g, Sodium 458.5 mg, Fat 13.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 19.7 g, Fiber 6.5 g, Protein 6.4 g, Cholesterol 0 mg

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

FETA GARBANZO BEAN SALAD

Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

GARBANZO BEAN TOMATO SALAD

Garbanzo Bean Tomato Salad image

Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

GREEK GARBANZO BEAN SALAD

Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories Salad Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING

Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing image

Make and share this Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing recipe from Food.com.

Provided by Loadedpbj

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup low-fat plain yogurt
4 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 head chopped romaine lettuce
1 (6 ounce) can tuna in water (drained)
1 (15 ounce) can garbanzo beans
1 cup chopped spring onion
1 cup chopped celery
1 cup halved cherry tomatoes
1/2 cup chopped fresh parsley
salt
fresh ground black pepper

Steps:

Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
Pour the dressing over the salad.
Season salad to taste with salt and pepper.
Toss to blend.
The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.

Nutrition Facts : Calories 268.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 20, Sodium 609.8, Carbohydrate 40.7, Fiber 10, Sugar 10.1, Protein 20.5