Garbanzo Salad is a great dish to try! It’s light and healthy, with a great lemon vinaigrette dressing.

Garbanzo Salad made the family night rotation, and you would think that this was one of those boring, old standbys that you eat all the time. But no… No, it is not. Garbanzo salad is indeed a delicious and refreshingly different option for your family night meals.

The Garbanzo Salad recipe is really easy and fun to make, it has a beautiful and colorful combination of ingredients. In addition to being delicious, this garbanzo salad is healthy and nutritious as well. This Garbanzo Salad is a delicious side dish or lunch option.

This article contains tips and valuable information on how to make garbanzo salad, what ingredients are needed, and how healthy Garbanzo beans are.

Chickpea salad close up in a black bowl on a grey background

Why Do You like This Garbanzo Salad?

I love garbanzo salad. I believe this may become your new favorite because…

  • It is a great recipe to kick off the summer and fresh produce season.
  • It’s easy to make.
  • It is also very budget-friendly since you probably already have most of the ingredients in your pantry!
  • The best thing about this salad has to be the amazing dressing.
  • Garbanzo beans are an outstanding source of protein and very filling (Scroll Down TO READ The Detailed Nutritional Value Of Garbanzo Bean), so this salad keeps you satiated for hours.
  • Garbanzo Salad is a favorite of my catering clients. It’s loaded with nutritious vegetables and is a great choice for any nutrition-conscious client.
  • This delicious salad is perfect for a side dish or lunch option.
  • Great for back-to-school night suppers, chafing dishes at potlucks, or when you just want a cool treat.
  • You can make this without heating the kitchen.
  • The salad can be made ahead of time and stored in an airtight container in the refrigerator for up to two days.
  • It’s highly customizable. You can add any beans, other vegetables, or dressing you want to make it more flavorful.

Keep it in mind when you have just 5 minutes to whip up something quick and delicious!

Garbanzo salad ingredients in white bowls overlay

What You’ll Need To Make Garbanzo Salad?

  • Garbanzo Beans: The base ingredient and star of the show. You can use homecooked Garbanzo Beans or canned.  See Are Canned Foods Bad For You?
  • Celery: It is one of those ingredients where you may not understand why they always pop up in various salad recipes. It adds its particular flavor and crunch in such a subtle way, but if you leave it out, it will be missed!
  • Onion: Red onion give the salad a pop of color, but you may use whatever type of onion that you have on hand. If your kids hate onion, try grating it instead of chopping it.
  • Red Bell Pepper: Red bell pepper offers a citrusy and sweet flavor. They add beautiful color. If you want your dish to be visually more appealing, you can use red, yellow, and green peppers.
  • Dill pickles: I love salads but they are boring, until adding dill pickles to the salad it’s delicious, yummy, and makes me excited. I used lacto-fermented ones without vinegar.
  • Lime or Lemon juice: The lemon juice adds freshness and brightness to this salad.
  • Salt: A pinch of salt brightens everything up. Salts such as Himalayan pink Himalayan salt, sea salt, and table salt can all be used. Season with salt to your liking.
  • Cayenne Pepper: a pinch of cayenne pepper, it is optional.

How To Make Garbanzo Salad?

I think my favorite thing about this recipe is how simple it is. You can make this in less than 10 minutes! There are only two additional steps after you’ve cut your vegetables and gathered your ingredients:

  1. Add garbanzo beans, celery, onion, and red bell pepper to a large bowl.
  2. Toss with pickles, lime or lemon juice, salt and pepper to taste. Keep refrigerated.

Garbanzo Salad Tips

  • Cut the veggies into even sizes for this salad.
  • If you’re allergic to raw red onion, soak the chopped onion for 10 minutes in ice-cold, salted water. Before you using in this Garbanzo Salad, drain completely.
  • Make this dish in advance of when you’d like to eat it. I personally like to make this the night before, or a few hours before it is needed. The time spent in the refrigerator helps the flavors to meld, making the entire bowl of quick chickpea salad delectable. With that being said, it is still amazing when just freshly made.
  • Chickpeas don’t appeal to you? Other cooked beans, including navy, white northern, cannellini, or kidney beans, can be substituted.
  • Before serving, don’t forget to taste it. Depending on the freshness of the vegetables and the actual dressing ingredients, additional seasoning may be required. Before serving, taste the salad and, if the flavors are bland, add a little extra salt or pepper. This salad’s flavors should sing!
  • If there are leftovers, which is rare, I pack them into tortilla wraps for lunch the following day!
  • If you are not vegan you can also add grilled chicken or steak to make it a filling main-dish salad.

My Other Amazing Chickpea (Garbanzo) Recipes:

Frequently Asked Questions:

Is Garbanzo The Same As Chickpeas?

Chickpea is derived from the Latin word cicer, which refers to the legume family Fabaceae. The garbanzo bean, a popular Spanish-derived name, is another name for it.

Are Garbanzo Beans Healthy?

Chickpeas are a cheap but complete and versatile nutrition source. See Are Garbanzo Beans Good For You?

They have protein, fiber, and complex carbohydrates. Chickpeas also contain many B-complex vitamins and important minerals, such as copper, iron, and magnesium. All these nutrients provide several health benefits:

  • Chickpeas’ protein content and fiber content may help you control your appetite. Protein and fiber combine synergistically to slow digestion, hence promoting fullness.
  • Complex carbohydrates are in fact essential for your body to run, and you will want to ensure that complex carbs make up the majority of your carb intake.
  • Chickpeas may assist you in a variety of ways in managing your blood sugar levels. Chickpeas contain resistant starches, meaning that they slow down digestion, lowering the chances of a blood sugar spike. They have a low GI (glycemic index), which is a measure of how quickly your blood sugar increases after having a meal. Intake of a variety of low GI foods has been demonstrated to help with blood sugar regulation. Additionally, the fiber and protein in chickpeas may help in blood sugar regulation. Fiber reduces carb absorption, resulting in a steady rise rather than a spike in blood sugar levels. Consuming foods high in protein may also contribute to the maintenance of normal blood sugar
  • Fiber also aids digestion by promoting regular bowel movements and boosting the number of beneficial bacteria in the gut.

Should I Rinse Canned Beans?

When I use canned beans, I prefer to drain them first. The logic here is simple: when you’re making a salad without draining the liquid make it soggy (and, let’s be honest, it doesn’t always taste all that great). Rinsing your beans will help ensure that your salad keeps its crunch!

Additionally, draining and rinsing canned beans will help you cut down on sodium.

Can I Use Dried Garbanzo Instead Of Canned?

Yes! You can definitely use dried chickpea instead of canned. Canned is more convenient, but if you want to go the dried route, just make sure that you soak your Garbanzo overnight beforehand in enough water to cover them by several inches. 

Then cook them in the salted water until done. Once they’ve done, put them in cold water for about 10 minutes, drain and rinse them, then make this recipe as usual.

What Goes Nicely With Garbanzo Beans?

Garbanzo goes well with a variety of vegetables. Cucumbers, peppers, and fresh herbs will go well with these beans.

I also enjoy mixing chickpeas with some other beans (such as black beans or kidney beans). It not only adds to the salad’s protein content, but it also adds a lovely complimentary texture and flavor.

What Is The Difference Between A Pickle And A Dill Pickle?

Dill pickles, like every other type of pickle, are pickled cucumbers. The key distinction is that they’re seasoned with dill, which gives them their name and flavor.

How Long Does Garbanzo Salad Last?

This garbanzo salad will keep in the fridge for 2-3 days. To redistribute the dressing, give the leftover salad a thorough swirl just before serving.

What Goes Well With Garbanzo Salad?

Garbanzo Salad goes well with Vegan Fish and Chips Recipe, Venezuelan Arepas, Baked Tofu Nuggets, or this delectable General Tso Cauliflower.

Can I Add More Vegetables?

Why not? I don’t see why not! You can add halved cherry tomatoes, steamed green peas, raw mango, roasted sweet potatoes, corn, roasted beet, broccoli, cauliflower, diced baby carrots, and green onions.

Be mindful, though, that if you do add additional vegetables, you might also need to whip up a little bit of additional dressing as well.

chickpea salad in black bowl on grey background

Friends, let me know if you try this healthy Garbanzo salad! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including me!

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Garbanzo Salad

Garbanzo Salad

Garbanzo Salad is a great dish to try! It’s light and healthy, with a great lemon vinaigrette dressing.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Garbanzo Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 5 servings
Calories: 7kcal


  • 1 15-ounce can garbanzo beans, or 1 1/2 cups cooked garbanzo beans, drained and rinsed
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion cut into thin slices
  • 1/4 cup Diced red bell pepper
  • 2 tablespoons dill pickle diced (optional)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper Optional


  • Add garbanzo beans, celery, onion, and red bell pepper to a large bowl.
  • Toss with pickles, lime or lemon juice, salt, and pepper to taste. Keep refrigerated.


Calories: 7kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 285mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 0.1mg