What's the difference between garbanzo beans and chickpeas?

Chickpeas and garbanzo beans are the SAME BEAN! To make a really long story (and history!) short, garbanzo is the Spanish term, and chickpea is the English term. The terms are used pretty interchangeably.

Are canned garbanzo beans healthy?

Yes! Beans are a nutrient-dense food that is a great source of plant-based protein, fiber, as well as vitamins and minerals. I love that they are convenient, easy to add to meals, budget-friendly, and so versatile.

Garbanzo Bean Salad Recipe (Dense Bean Salad)

Name: Garbanzo Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1/3 cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 teaspoon sea salt; 2 15-oz. cans garbanzo beans, drained and rinsed; 8 ounces 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

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 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon sea salt

For the Salad:

2 15-oz. cans garbanzo beans, drained and rinsed
8 ounces 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

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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.