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Colorful Garbanzo Bean Salad

 Colorful Garbanzo Bean Salad
Because this salad is most flavorful when it refrigerates for a few hours, it's a nice make-ahead option for lunch. —Diana Tseperkas, North Haven, Connecticut
4 ServingsPrep: 30 min. + standing


  • 1 medium sweet red pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 6 cherry tomatoes, halved
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon pepper


  • Broil pepper 4 in. from the heat until skin blisters, about 5
  • minutes. With tongs, rotate pepper a quarter turn. Broil and rotate
  • until all sides are blistered and blackened. Immediately place
  • pepper in a small bowl; cover and let stand for 20 minutes.
  • Peel off and discard charred skin. Remove stem and seeds; chop
  • pepper. In a large bowl, combine the pepper, garbanzo beans,
  • tomatoes and basil. In a small bowl, whisk the oil, lemon juice,
  • vinegar, salt, lemon peel and pepper. Pour over bean mixture; toss
  • to coat. Chill until serving. Yield: 4 servings.

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Colorful Garbanzo Bean Salad (continued)

Nutritional Facts: 2/3 cup equals 174 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 436 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.