Garbanzo Bean Salad is loaded with veggies, dressed in an Italian-inspired vinaigrette, and finished with some herbaceous parsley!
author’s note
If You Bring This Chickpea Salad Expect Zero Leftovers!
Bean salads are one of my absolute favorites, and this Mediterranean Chickpea Salad is what really kicked off my obsession.
After perfecting my go-to Italian dressing, I knew I had to create a more Italian-inspired chickpea (or garbanzo bean!) salad—and it did not disappoint.
It’s packed with flavor and texture, and every bite is exciting. I brought it to a family get-together last week and it was hands down the hit of the night. Lately, I’ve been serving it with grilled chicken for a quick and easy weeknight dinner. I hope you love it as much as I do—enjoy!
Garbanzo Bean Salad Tips
- Ripe avocados make this salad extra creamy and flavorful. To check if one is ripe, press near the stem—if it gives a little, it’s ready!
- Use Persian (mini) or English cucumbers. They’re crisp, nearly seedless, and have a mild, sweet taste. Plus, they won’t make the salad watery.
- Soften red onion’s sharp flavor. If it’s too strong, soak diced onion in ice-cold salted water for 10 mins, then drain well before adding.
- Use flat-leaf Italian parsley for the best flavor.
- Cut veggies into even sizes for a balanced bite.
- Taste before serving! If it tastes bland, add more salt or pepper.
Let’s Talk Corn
If you have fresh corn, use it! If not, thawed frozen or well-drained canned corn works too.
For fresh corn, cut it off the cob and add it raw for great crunch and flavor. Don’t like raw corn? Grill it first! Check out my Elote post for easy grilling tips.
Featured Comment
“Made this salad for a Super Bowl party. It was a huge hit. The combination of the ingrediants and the dressing were so delicious.
– Laura
Thank you so very much for sharing your recipe with us.”
Italian-Inspired Dressing
The dressing can be made ahead—just shake it well before adding it to the Garbanzo Bean Salad. I use all of it (it’s a lot, but so good!), but you can use less if you want.
Store any extra dressing in the fridge. If it thickens or separates, that’s normal—olive oil does that when cold. Let it sit at room temperature for 15-20 minutes, then shake well to mix it back together.
Storage
Leftover Garbanzo Bean Salad?
- Store salad, avocado, and dressing separately. Toss just before eating. The salad keeps 3–4 days in the fridge, and the dressing keeps up to 2 weeks.
- If the dressing thickens, let it sit at room temp for 15 mins, then shake well.
More Delicious Salad Recipes:
Italian Garbanzo Bean Salad
Video
Equipment
Ingredients
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
- 1 lemon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon granulated sugar
- 2 (15.5-ounce) cans garbanzo beans also called chickpeas, drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 2 ears fresh sweet corn or 1 can corn, drained
- 1-1/3 cups chopped English cucumber or Persian/salad cucumbers, (about 3 Persian/1 English cucumber)
- 1 large red bell pepper diced
- 1 large ripe avocado peeled and chopped
- 3/4 cup diced red onion 1/2 of 1 onion
- 1/3 cup finely chopped flat-leaf parsley 1/2 of 1 bunch
- Salt and pepper
Instructions
- Add all the dressing ingredients to a mason jar. Juice lemon to get 1 tablespoon lemon juice and add to jar. Seal the jar, then shake vigorously until ingredients are incorporated. Place in the fridge while you prepare the salad. I like to make this first so it can chill and flavors can intensify.
- Drain and rinse the garbanzo and black beans; shake in a colander to rid of any excess water. Place in a large bowl. Add the corn, chopped cucumber, diced pepper, chopped avocado, diced red onion, and finely diced parsley.
- Remove the dressing from the fridge and give it a good shake. Pour over the salad (see note 1) and gently toss to coat. I like to use all the dressing in this salad, but add to your preference. Season with additional salt and pepper (I add another 3/4 teaspoon salt and 1/4 teaspoon pepper, but add to preference.), tasting often. The amount of salt needed will vary, depending on the freshness/ripeness of ingredients used). Toss salad once more and enjoy.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a delicious salad. next time I make it i think I will add feta cheese. a KEEPER
Delish! I’m so happy to hear you enjoyed! Thanks Deb!