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Garbanzo Bean Salad
This colorful Garbanzo Bean Salad is loaded with tomato, cucumber, and goat cheese and tossed in a slightly spicy and tangy dressing.
Yield:
6
to 8 servings
Prep Time:
5
minutes
mins
Total Time:
5
minutes
mins
Author:
Yvette Marquez
Course:
Side Dish
Cuisine:
Mexican
Ingredients
2
(15.ounce) cans
chickpeas
,
rinsed and drained, or 3 cups cooked chickpeas
2
tomatoes
,
chopped
1
orgaic or English cucumber
,
seeded and chopped
2
tablespoons
extra virgin olive oil
1
lime
,
juiced
1
jalapeño
,
seeded and finely diced
1/2
teaspoon
kosher salt
radish slices
,
optional
cilantro
,
optional
1/4
cup
crumbled goat cheese
,
optional
Instructions
In a large bowl, add the chickpeas, tomato, and cucumber.
In a small bowl, whisk together the olive oil, lime juice and jalapeno, and season to taste with salt.
Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to four days.
Before serving, garnish with radishes, cilantro, and goat cheese.
Notes
I have been enjoying this salad for lunch served over cooked quinoa and topped with
pickled red onions
.
Nutrition
Calories:
86
kcal
,
Carbohydrates:
5
g
,
Protein:
3
g
,
Fat:
7
g
,
Saturated Fat:
2
g
,
Cholesterol:
4
mg
,
Sodium:
232
mg
,
Potassium:
182
mg
,
Fiber:
1
g
,
Sugar:
2
g
,
Vitamin A:
517
IU
,
Vitamin C:
13
mg
,
Calcium:
29
mg
,
Iron:
1
mg