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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
  • Total Time
    Prep: 30 min. + standing
  • Makes
    4 servings


  • 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 zest
  • 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 zest and pepper. Pour over bean mixture; toss to coat. Chill until serving.
Nutrition Facts
2/3 cup: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 436mg sodium, 20g carbohydrate (4g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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Average Rating:
  • dublinlab
    Jul 4, 2016

    Lovely and easy. I used my home canned roasted red peppers. Made a little more dressing. I would make this again. Great lunch with a piece of bread and butter. Janet. VFE

  • ahmom
    May 2, 2015

    good but it was missing something.

  • ppolen
    Jan 30, 2015

    Nothing special. I was really looking forward to this one, but it failed to knock my socks off. Won't be making it again.

  • mkaskela
    Sep 9, 2012

    No comment left

  • mama4kids
    Aug 14, 2012