Best 4 Garbanzo Cucumber Salad Recipes

Indulge in the vibrant and refreshing Garbanzo Cucumber Salad, a delightful blend of flavors and textures that will tantalize your taste buds. This salad is a symphony of crisp cucumbers, tender garbanzo beans, aromatic red onion, and a tangy dressing that perfectly complements each ingredient. With two variations to choose from, one featuring a classic vinaigrette dressing and the other a creamy tahini-based dressing, this salad offers a versatile culinary experience. Whether you prefer the lightness of a vinaigrette or the richness of a tahini dressing, both options guarantee a satisfying and flavorful meal. Dive into the culinary journey of this Garbanzo Cucumber Salad, and discover the perfect balance of flavors and textures that make it a true delight.

Here are our top 4 tried and tested recipes!

BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

Bulgur, Garbanzo Bean, and Cucumber Salad image

Provided by Bon Appétit Test Kitchen

Categories Bean Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Cucumber Chickpea Healthy Low Cholesterol Potluck Bulgur Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6-main course servings

Number Of Ingredients 9

Ingredients

2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil

Steps:

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

GARBANZO CUCUMBER SALAD

Garbanzo Cucumber Salad image

This crisp, refreshing salad is great for a barbecue or potluck.-Sharon Semph, Victorville, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons canola oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

Nutrition Facts :

COLD GARBANZO AND CUCUMBER SALAD

Cold Garbanzo and Cucumber Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cups canned garbanzo beans, drained
5 pickling cucumbers or Kirbies, peeled and diced
1 medium red onion, diced
2 tomatoes, peeled, seeded, and diced
1 bunch fresh basil, chopped

Steps:

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

CUCUMBER AND GARBANZO BEAN SALAD

CUCUMBER AND GARBANZO BEAN SALAD image

Categories Bean Side No-Cook Quick & Easy

Yield serves 4

Number Of Ingredients 9

Ingredients

1 medium-sized cucumber
1 can of garbanzo beans
1 small carrot
1 yellow bell pepper
1 tsp red wine vinegar
1 tsp balsamic vinegar
1 tsp honey
1/4 tsp dried mustard
1 tbsp olive oil

Steps:

Peel the carrot and cucumber. Chop the carrot, cucumber, and bell pepper into bite-sized pieces. Drain and rinse the garbanzo beans. Whisk together the vinegars, honey, honey, mustard, oil until well blended. Toss the dressing together with the vegetables and beans to coat. Serve cold.

Tips:

For the best flavor, use fresh, crisp cucumbers and ripe, juicy tomatoes.
If you don't have any red onion on hand, you can substitute a white or yellow onion.
To make the salad extra flavorful, marinate the vegetables in the dressing for at least 30 minutes before serving.
If you're short on time, you can use canned chickpeas instead of cooking them from scratch.
Serve the salad immediately, or chill it for later.

Conclusion:

This garbanzo cucumber salad is a refreshing and flavorful side dish that's perfect for summer gatherings. It's also a great way to use up leftover chickpeas. The salad is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!

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