0 from 6 votes
Garbanzo Bean Salad
This colorful Garbanzo Bean Salad is loaded with tomato, cucumber, and goat cheese and tossed in a slightly spicy and tangy dressing.
Prep Time
5 mins
Total Time
5 mins
Servings: 6 to 8 servings
Calories: 86 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 (15.ounce) cans chickpeas rinsed and drained, or 3 cups cooked chickpeas
- 2 tomatoes chopped
- 1 orgaic or English cucumber seeded and chopped
- 2 tablespoons extra virgin olive oil
- 1 lime juiced
- 1 Jalapeño seeded and finely diced
- 1/2 teaspoon kosher salt
- radish slices optional
- cilantro optional
- 1/4 cup crumbled goat cheese optional
Instructions
- In a large bowl, add the chickpeas, tomato, and cucumber.
- In a small bowl, whisk together the olive oil, lime juice and jalapeno, and season to taste with salt.
- Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to four days.
- Before serving, garnish with radishes, cilantro, and goat cheese.
Cup of Yum
Notes
- I have been enjoying this salad for lunch served over cooked quinoa and topped with pickled red onions.
Nutrition Information
Calories
86kcal
(4%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
232mg
(10%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
517IU
(10%)
Vitamin C
13mg
(14%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 86
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 232mg | 10% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.