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Favorite Garbanzo Bean Salad

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped sweet onion
  • 1/2 cup whole ripe olives, halved
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 celery rib, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • Dash dried oregano


  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts
1 cup: 273 calories, 21g fat (3g saturated fat), 2mg cholesterol, 240mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 4g protein.

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Average Rating:
  • Melody
    Apr 6, 2018

    Absolutely delicious! Just made it for the second time, only changes i made this time was a little less olive oil and more chopped vegetables

  • Ruffshse
    Jun 5, 2016

    Great salad have made a few times.

  • crochetforfun
    Mar 30, 2012

    I love this salad and make it a lot. I usually sustitutte whatever vegetable I have on hand and its always delicious!

  • mary1teach
    Oct 13, 2011

    This was very tasty! I used green onions vs. the red. And of course it had to have garlic. I also added 2T. lemon juice and a T. of fresh mint. I would definitely make it again.