Best 7 Lentil Garbanzo Bean And Tomato Salad Recipes
Indulge in a culinary journey with this vibrant Lentil, Garbanzo Bean, and Tomato Salad, an explosion of flavors and textures that will tantalize your taste buds. Discover a symphony of ingredients, where tender lentils and hearty garbanzo beans dance harmoniously with juicy tomatoes, crisp cucumber, crunchy red onion, and a medley of fresh herbs. A zesty dressing of lemon juice, olive oil, and a touch of honey brings the salad to life, while crumbled feta cheese adds a salty tang. This delightful salad offers a delightful balance of protein, fiber, and essential vitamins, making it a wholesome and satisfying meal. It's perfect for a light lunch, a refreshing side dish, or a healthy snack. Additionally, the article provides variations of this versatile salad, including a Mediterranean-inspired version with Kalamata olives and feta cheese, a spicy Mexican-style salad with chili powder and cumin, and a refreshing Thai-inspired salad with a peanut dressing. With its vibrant colors, delightful flavors, and customizable options, this Lentil, Garbanzo Bean, and Tomato Salad is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKPEA SALAD
Steps:
- Combine all the ingredients together and toss well.
Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GARBANZO BEAN TOMATO SALAD
Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
LENTIL, GARBANZO AND TOMATO SALAD
This is an easy, delicious and healthy salad. Serve immediately. May also be made up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.
Provided by Cucina Casalingo
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the water, lentils, carrots and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until the lentils are tender. Drain, transfer to a large bowl and cool.
- When the lentils are cool, stir in the remaining ingredients. Season with salt and pepper.
Nutrition Facts : Calories 350.4, Fat 16.9, SaturatedFat 2.3, Sodium 357.6, Carbohydrate 41.4, Fiber 10.8, Sugar 4.3, Protein 11
LENTIL, GARBANZO BEAN AND TOMATO SALAD
Categories Salad Tomato Side Vegetarian Quick & Easy High Fiber Lunch Chickpea Lentil Carrot Healthy Vegan Party Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
- Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
TOMATO AND LENTIL SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
- In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
- Serve cold or at room temperature. This dish can be made 1 day ahead.
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
Tips:
- Use a variety of lentils and garbanzo beans. This will add different textures and flavors to your salad.
- Rinse the lentils and garbanzo beans thoroughly before cooking. This will remove any dirt or debris.
- Cook the lentils and garbanzo beans according to the package directions. Make sure they are cooked through but not mushy.
- Let the lentils and garbanzo beans cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a variety of vegetables in your salad. This will add color, flavor, and nutrients.
- Use a light vinaigrette dressing. This will help keep the salad light and refreshing.
- Serve the salad immediately or chill it for later. The salad will keep well in the refrigerator for up to 3 days.
Conclusion:
Lentil, garbanzo bean, and tomato salad is a delicious, healthy, and easy-to-make salad. It is perfect for a light lunch or dinner, or as a side dish to grilled meats or fish. The salad is also a great way to use up leftover lentils and garbanzo beans.
Here are some additional tips for making the most of this salad:
- If you don't have any cooked lentils or garbanzo beans, you can use canned beans instead. Just be sure to rinse them well before adding them to the salad.
- You can add other ingredients to the salad, such as chopped nuts, seeds, or crumbled cheese. Get creative and make it your own!
- This salad is also a great way to meal prep. Simply make a big batch on the weekend and enjoy it throughout the week for lunch or dinner.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
