Description
This healthy garbanzo bean salad is packed with fresh veggies, satisfying garbanzo beans, and a homemade vinaigrette. Easy to prep in 15 min.
Ingredients
Units
Scale
For the Dressing:
- 1/3 cup olive oil
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 tsp. sea salt
For the Salad:
- 2 15-oz. cans garbanzo beans, drained and rinsed
- 8 oz. mozzarella pearls
- 3 cups diced cucumbers (16 oz.)
- 2 cups diced bell peppers (2 medium peppers)
- 1 cup roughly chopped castelvetrano olives
- 1 cup chopped parsley
- 1/4 cup diced red onion
Instructions
- Prep veggies and beans.
- To a large mixing bowl, add olive oil, balsamic vinegar, Dijon, honey, sea salt, and freshly cracked black pepper. Whisk until emulsified.
- Add in beans, mozzarella, cucumbers, bell peppers, olives, parsley, and red onion. Toss together until coated with dressing.
Notes
- The serving size is about 1 1/2 cups…or whatever the right amount for YOU is.
- Storage: Store the salad in an airtight container in the refrigerator for up to three days. I find the salad gets a bit soggy after more than three days so I don’t recommend prepping for a week at a time.
- Ingredient notes: If you don’t love onions, you can mellow them out by soaking them in cold water for 5-10 minutes. Feel free to adjust the amount of onions, too. I kept it on the light side as I don’t love a ton of raw onions.
- Prep ahead: Brew coffee in advance and reheat if needed, but froth milk fresh for the best texture.
- Special tools: The vegetable chopper makes the chopping both super-fast and uniform.
- Serve with: Rotisserie chicken salad, crackers, salad greens.