Garbanzo Bean Salad is loaded with veggies, dressed in an Italian-inspired vinaigrette, and finished with some herbaceous parsley!
author’s note
The Family-Favorite Garbanzo Bean Salad!
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!
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.
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.”
Storage
Leftover Garbanzo Bean Salad?
Keep the salad, avocado, and dressing separate. Mix just before eating. The salad (without dressing and avocado) stays fresh for 3–4 days in the fridge, and the dressing lasts up to 2 weeks.
If the dressing thickens, let it sit at room temp for 15 mins, then shake well.
More Delicious Salad Recipes
- Cowboy Caviar with a lime dressing
- Cucumber Salad with a balsamic dressing
- Panzanella Salad with fresh corn
- Sweet Potato Quinoa Salad with a lemon dressing
- Israeli Salad cucumber and tomato salad
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.
I made this black bean corn yesterday for super bowl and it was a bit,,, thank you. It was very healthy and delicious 😋
I am so happy to hear this! Thanks! 🙂
I made this for an Italian themed Christmas party, and brought home leftovers that my teen/college age girls LOVED. We now make it at least once a week, to have for a meal, to bring to work for lunch, for whatever. Sooooo good. I do not add the avocado, as I did not have it on hand originally, and have only made with canned corn, again what was on hand, but absolutely fabulous. Easy to prepare, too. I usually ask a daughter to cut up some of the veggies while I open up the cans and mix the dressing, so super quick to prepare. Thanks!!!
I am so thrilled to hear this! Thank you so much Sharon! 🙂
Im glad I found this recipe, made it on Father’s Day for myself. Since I just started a vegan diet it was perfect, very delicious and refreshing.
I am so thrilled to hear this! Thanks Veronica! 🙂
Salad looked great and then I took all the ingredients to my son house and made it and ol’ man was it Greatttt! Thank you so very much.
So happy you enjoyed! Thanks Sylvia 🙂
This was delicious! I’m so glad I came across this.
So happy you enjoyed it! 🙂
I’m late to the party!🥳 I made this today for lunch and it is so delicious. I can’t think you enough for the recipe!
Yay! Glad you enjoyed this Audrey 🙂
i loved this rec ipe
So glad 🙂
Perfectly balanced flairs, colors and textures in this salad. The dressing is great on other veggies and salads as well! I find myself making this salad about every other week as a go to staple recipe.
So thrilled to hear this salad has been a hit; thanks for the comment Verna! 🙂
Took forever to find the recipe hidden among all the ads and video ads slowing down my computer and distracting my reading. You can’t even type a review without video change overs of different advertisements interrupting your typing!
Chelsea’s apron isn’t the only thing that’s messy!
Sorry you didn’t have a good experience on the site Kelly!
I made this a couple days ago, and it is so delicious!! It will be a regular for me.
YAYY!! I’m soo happy to hear this! Thanks for your comment! 🙂