Garbanzo Bean Salad

Prep time: 15 min

Cook time: 2 hour

Servings: 10

Yield: 1 - 50 gram

This vibrant Mediterranean Garbanzo Bean Salad is a nutritious and refreshing dish, packed with flavor and texture. Loaded with protein-rich chickpeas, crisp vegetables, and fragrant herbs, it's perfect as a light lunch or a savory side at your next gathering. Tossed in a zesty lemon-olive oil dressing, this salad is not only delicious but also a wholesome addition to your diet.

Ingredients

250 gram organic garbanzo beans

70 gram cucumbers

100 gram tomatoes

60 gram bell peppers strips

20 gram onions

Dressing

1 tbsp olive oil infused with lemon

1 tbsp balsamic vinegar

2 tbsp lemon juice

1 tsp sea salt

1/2 tsp lemon pepper seasoning

1/2 tsp ground ginger

1 tbsp mint leaves

2 tbsp basil

1 tbsp oregano

1 tsp minced garlic

Directions

DRESSING: Add all of the ingredients to a Mason jar, place the lid on the jar, and then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad. I like to make this first so it can chill and flavors can intensify.

SALAD: Drain and rinse the garbanzo beans; shake in a colander to rid of any excess water. Place in a large bowl. Add the chopped cucumber, diced pepper, diced tomatoes, diced red onion, and finely diced parsley.

DRESS: Remove the dressing from the fridge and give it a good shake. Pour over the salad and gently toss to coat. Season with additional salt and pepper, tasting often. The amount of salt needed will vary, depending on the freshness/ripeness of ingredients used). Toss salad once more and enjoy.

STORAGE: Salad will last 3-4 days in the fridge.