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Italian Garbanzo Bean Salad

This Garbanzo Bean Salad is loaded with veggies, dressed in an Italian-inspired vinaigrette, and finished with some herbaceous parsley!
Course Salad
Cuisine Italian
Keyword garbanzo bean salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 as a side
Calories 371kcal
Author Chelsea
Cost $6.71



  • 3/4 cup (140g) olive oil
  • 1/4 cup (51g) red wine vinegar
  • 1 tablespoon (1g) dried parsley
  • 2 teaspoons dried minced onion
  • 1 tablespoon (17g) freshly squeezed lemon juice
  • 1 teaspoon EACH dried basil, dried oregano, salt
  • 2 tablespoons (15g) grated Parmesan cheese
  • 1 teaspoon white granulated sugar


  • 2 cans (15.5 oz., 439g EACH) garbanzo beans (also called chickpeas), drained and rinsed
  • 1 can (15 oz., 432g) black beans, drained and rinsed
  • 2 ears fresh sweet corn (or 1 can corn, drained)
  • 1-1/3 cups (76g) chopped English (or Persian/Salad) cucumbers, (~3 Persian/1 English cucumber)
  • 1 large red bell pepper, diced (1 cup; (138g)
  • 1 large ripe avocado, peeled and chopped
  • 3/4 cup (90g) diced red onion (~1/2 of 1 onion)
  • 1/3 cup (16g) finely diced flat-leaf Italian parsley (~1/2 of 1 bunch)
  • Fine sea salt and fresh cracked pepper


  • DRESSING: Add all of the ingredients to a Mason jar, place the lid on the jar, and 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.
  • SALAD: 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, the chopped cucumber, diced pepper, chopped avocado, diced red onion, and finely diced parsley.
  • DRESS: Remove the dressing from the fridge and give it a good shake. Pour over the salad (See Note 1) and gently toss to coat. We like to use all the dressing in this salad, but if you'd like a less-dressed bean salad, add less. Season with additional salt and pepper (I add another 3/4 teaspoon fine sea 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.
  • STORAGE: Store salad, avocado, and dressing separately. Combine right before eating a portion. Salad (stored separately) will last 3-4 days in the fridge. The dressing will stay good for up to 2 weeks.



Note 1: If you want to have leftovers, do not add dressing (or avocado) to that part of the salad as it doesn't store well. Only pour dressing on the salad amount that will be consumed immediately.


Serving: 1serving | Calories: 371kcal | Carbohydrates: 10g | Protein: 4g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 353mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 1mg