This easy garbanzo bean salad is chock full of cucumbers and loads of fresh flavors. You can customize it to ingredients you have on hand, and it's ready in 15 minutes!
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I've had a thing for garbanzo beans in a salad for a long time. Ever the salad bar staple, I love their texture and flavor. So now let's make them the star of the show.
You know I love to use herbs like they're lettuce in a salad, so we'll have lots of cilantro and parsley, then add some feta, because feta and garbanzo beans go hand in hand in a salad, don't they?
This is a hearty cold salad that would be a perfect side dish with grilled meats, baked fish, and vegetarian main courses.
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Garbanzo bean salad ingredients
- Canned garbanzo beans: Also called chickpeas, garbanzo beans have a creamy texture and a nutty flavor. They're great in salads, soups, and of course, they are the basis of hummus!
- English cucumbers: I like English cucumbers because they have fewer and smaller seeds. You could also use the equivalent amount of small Persian cucumbers.
- Feta cheese: Crumbly feta cheese goes perfectly with garbanzo beans and adds a salty creaminess to the salad.
- Grape or cherry tomatoes: To bring us bursts of sweetness.
- Fresh cilantro and parsley: These herbs are going to give the salad a load of fresh flavor and texture.
- Lemon juice and zest, and olive oil: We'll make a simple lemon vinaigrette.
- Kosher salt or flaky sea salt, and freshly ground black pepper
- Optional add-ins and substitutions: Avocado (a great vegan swap for the feta), red bell peppers, red onion, and more. See ideas below.
How to make garbanzo bean salad
Step 1: Chop the herbs
Chop the parsley and cilantro coarsely. You still want to be able to see the some of the shape of the leaves.
Step 2: Slice the vegetables
Slice the cucumber into ¼-inch rounds, then cut into fourths. Cut the tomatoes in half.
Step 3: Make the lemon vinaigrette
Zest the lemon, then juice it. In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest and ¼ teaspoon of salt and whisk until fully emulsified (combined).
PREP TIP Always zest the lemon before you juice it. It is very difficult if not impossible to zest a lemon that has already been juiced!
Step 4: Drain the garbanzo beans and assemble the salad
Use a strainer or colander to drain the garbanzo beans and rinse thoroughly.
Add the beans, ½ teaspoon of kosher salt, and all other ingredients except the feta to the bowl of salad dressing and stir until evenly coated.
Finally, add the feta and stir gently until it's fully incorporated. Taste for seasoning.
Transfer the garbanzo bean salad to a serving platter and top with flaky sea salt and freshly ground pepper.
Tips for best flavor
- Rinse the beans thoroughly before using. There are times when we want to use the liquid from canned beans, but this is not one of them.
- Be sure to toss the garbanzo beans and all the other ingredients with the salad dressing before adding the feta. We want to keep the cheese from breaking down too much so we get those big chunks of salty creaminess!
- If you have time, let the garbanzo bean salad sit at room temperature for 5-10 minutes just before serving to allow the flavors to come together.
- If you don't like cilantro, just leave it out and add more chopped fresh parsley or substitute another herb like mint or basil.
Variations and substitutions
A garbanzo bean salad is a blank slate for your creativity. Use the ingredients you have on hand to create a variety of flavors and make this recipe your own!
Make it a Greek garbanzo bean salad:
Leave out the cilantro, add kalamata olives, diced red bell pepper, and stir some fresh or dried Greek oregano into the salad dressing.
Make it a Mediterranean garbanzo bean salad:
Swap the cilantro for mint, substitute chopped dates for the tomatoes, and sprinkle with za'atar.
Make it an Italian garbanzo bean salad:
Swap the cilantro for basil, add jarred roasted red peppers, replace the feta with fresh mozzarella.
Recommended tools and equipment
- Chef's knife and cutting board: To cut our cucumbers, herbs, and the like.
- Wire mesh strainer or colander: To drain and rinse the garbanzo beans.
- Mixing bowl and silicone spatula: For mixing the salad ingredients together.
Can you make this garbanzo bean salad ahead?
This garbanzo bean salad can be made a few hours ahead of time if you are planning to take it to a barbecue or party. Keep it cold in the refrigerator until ready to serve.
Unfortunately, it can't be made the night before. Once the vegetables are tossed in the dressing, they begin to release their water and break down. The dressing will also eventually affect the texture of the fresh herbs, making them wilt and turn clear.
More fresh salad recipes
Try these ideas for salads that are cold and refreshing, and only take a few minutes to make.
- This Nectarine and Tomato Salad is summer on a plate, the perfect marriage of sweet and savory.
- A Sugar Snap Pea Salad is the green you need when spring peeks its head out from under the covers.
- Try a Peach and Prosciutto Salad for a quick and easy, lazy summer dinner.
FAQ
Not a thing! Garbanzo beans and chickpeas are exactly the same thing. These beans have been cultivated for centuries in various parts of the world and are known by a variety of names. Garbanzo is the Spanish term and chickpea is the English word.
Yes! Canned garbanzo beans and chickpeas are fully cooked, so they can be eaten right out of the can with no additional cooking. In most cases, you'll want to rinse them off before adding to salads, soups, and other recipes.
This garbanzo bean salad is fresh, packed with protein, and ready in 15 minutes!
- Fresh cucumbers, tomatoes and herbs add texture and bright flavor.
- Garbanzo beans (chickpeas) have 14.5 grams of protein per serving and they are packed with fiber and nutrients!
- We'll dress the salad in a light, lemon vinaigrette that only has 3 ingredients!
- It's endlessly customizable to a wide variety of ingredient variations like Greek, Italian, and Mediterranean.
- It's vegetarian and gluten free! Make it vegan by omitting the cheese!
Recipe
Garbanzo Bean Salad
Ingredients
Lemon vinaigrette
- ¼ cup olive oil
- zest of one lemon
- 3 tablespoon lemon juice
- ¼ teaspoon kosher salt
Garbanzo Bean Salad
- ¾ cup coarsely chopped flat-leaf parsley
- ¾ cup coarsely chopped cilantro
- 8 ounces cherry or grape tomatoes
- 1 English cucumber
- 15.5 ounces garbanzo beans from one small can
- ¾ cup feta cheese
- ½ teaspoon kosher salt
- freshly ground black pepper
- flaky sea salt optional for finishing
Instructions
Lemon Vinaigrette
- Zest the lemon, then juice it. In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest and ¼ teaspoon of salt and whisk until fully combined.
Garbanzo Bean Salad assembly
- Chop the parsley and cilantro coarsely. You still want to be able to see some of the shape of the leaves.
- Slice the cucumber into ¼-inch rounds, then cut into fourths. Cut the tomatoes in half.
- Use a strainer or colander to drain the garbanzo beans and rinse thoroughly. Add the beans, ½ teaspoon of kosher salt, and all other ingredients except the feta (see note) to the bowl of salad dressing and stir until evenly coated.
- Finally, add the feta and stir gently until it's fully incorporated. Taste for seasoning and adjust if necessary. Transfer the garbanzo bean salad to a serving platter and top with flaky sea salt and freshly ground pepper.
Notes
- Rinse the beans thoroughly before using. There are times when we want to use the liquid from canned beans but this is not one of them.
- Be sure to toss the garbanzos and all the other ingredients with the salad dressing before adding the feta. We want to keep the cheese from breaking down too much so we get those big chunks of salty creaminess!
- If you have time, let the garbanzo bean salad sit at room temperature for 5-10 minutes just before serving to allow the flavors to come together.
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