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.
Servings: 6 to 8 servings
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.
Notes
I have been enjoying this salad for lunch served over cooked quinoa and topped with pickled red onions.
Nutrition
Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg