Warm Garbanzo & Tomato Salad Recipe

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I created this salad on a whim while on a trip with friends. We put together a bunch of ingredients we had on hand, and the result was a winner! —Brittany DeSalvo, New Richmond, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon ground cinnamon
  • 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 24 cherry tomatoes
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon garlic salt
  • 1 medium bunch romaine, torn (about 8 cups)
  • 1 cup salad croutons

Nutritional Facts

1 cup: 106 calories, 5g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.


  1. In a small bowl, whisk vinegar, 2 tablespoons oil, honey, Italian seasoning and cinnamon.
  2. In a large skillet, heat remaining oil over medium-high heat. Add beans, tomatoes, onion salt and garlic salt; cook and stir 5-7 minutes or until heated through.
  3. In a large bowl, combine romaine and croutons. Add bean mixture; drizzle with dressing and toss to coat. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Warm Garbanzo & Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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