Garbanzo Salad

Garbanzo Salad

I have always had really good garbanzo salads prepared by someone else but have never really ventured myself into the garbanzo world. Since I am into experimenting with foods lately, I purchased some organic garbanzos at one of the local farmers markets a few weeks ago and decided to prepare them. One thing about dry garbanzos like any other bean is that you have to soak them in plenty of water for a good 8 hours before cooking them. You’ll notice that they become plump and you might need to add a bit more water around 4 hours just to make sure that they are covered and then cook them for about 45 minutes or until tender. I added no salt because some beans may become tough when cooking them with salt. So here is this delicious recipe… I promise you won’t be disappointed 🙂


Prepare ahead of time:
1 cup brown rice

Also prepare ahead of time:
1 ear of corn, boiled for about 6 minutes or until kernels are tender. With a knife, cut downwards from top to remove the kernels for the salad

For the Dressing:

2 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp. lemon pepper seasoning
1/2 tsp salt
1/4 tsp. black pepper
1 tsp. dry oregano
1 garlic clove, crushed

Whisk all the ingredients in a bowl and set aside.

For the salad:

2 cups garbanzos (you can also use two cans of garbanzo beans if you don’t want to cook them)
Corn kernels (previously cooked)
1 Roma tomato finely diced
1 red bell pepper finely diced
1 medium raw zucchini finely diced
1 bag of organic baby lettuce leaves. (or spinach or any other leafy edible thing) 🙂
1 can pitted black olives (optional)

In a medium bowl combine rice, corn, garbanzo beans, red bell pepper, zucchini, tomatoes and lettuce leaves. Toss with dressing. Let chill for about 10 minutes, serve and enjoy, Delicious!

Delicious garbanzo salad 🙂