Best 4 Summery Garbanzo Bean Salad Vegan Friendly Recipes

**Summery Garbanzo Bean Salad: A Refreshing and Wholesome Vegan Delight**

As the sun shines brightly and the days grow longer, it's time to embrace the vibrant flavors of summer with a refreshing and wholesome salad. Our Summery Garbanzo Bean Salad is a symphony of textures and flavors, featuring tender garbanzo beans, crisp cucumbers, juicy tomatoes, and a tangy dressing that will tantalize your taste buds. This vegan-friendly dish is not only delicious but also packed with nutrients, making it the perfect choice for a light and healthy meal or a delightful side dish at your next barbecue or potluck. With its vibrant colors and refreshing taste, this salad is sure to be a hit among vegans, vegetarians, and meat-eaters alike. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create this summery delight.

**Recipes Included:**

1. **Summery Garbanzo Bean Salad:** This recipe takes you through the steps of making the complete salad, from preparing the dressing to assembling the salad with all its colorful components.

2. **Homemade Vegan Ranch Dressing:** Learn how to make a creamy and tangy vegan ranch dressing from scratch, using simple ingredients like almond milk, cashews, and herbs.

3. **Garlicky Lemon Tahini Dressing:** This zesty dressing combines the flavors of garlic, lemon, and tahini for a refreshing and flavorful addition to the salad.

4. **Easy Homemade Pico de Gallo:** Create your own fresh and vibrant pico de gallo with this simple recipe, featuring chopped tomatoes, onions, cilantro, and jalapenos.

With these recipes in hand, you'll be able to enjoy the deliciousness of our Summery Garbanzo Bean Salad in no time.

Let's cook with our recipes!

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

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

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

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.

SUMMERY GARBANZO BEAN SALAD (VEGAN FRIENDLY)

Summery Garbanzo Bean Salad (Vegan Friendly) image

Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans garbanzo beans, rinsed and drained well
2 garlic cloves, peeled and finely minced
1/4 red onion, peeled and diced
1/4 cup Italian parsley, minced
6 dates, pitted and thinly sliced (she used deglet noors)
8 pitted kalamata olives
1/2 teaspoon thyme (she used dried but you can use fresh if you have it)
salt, to taste
black pepper, to taste
1/4 cup extra virgin olive oil
lemon juice (juice of 1/2 lemon, approximately)
1/4 cup balsamic vinegar (dark)
2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)

Steps:

Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
Whisk together the dressing and pour over the bean mixture. Stir gently.
Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
Yield is estimated.

Nutrition Facts : Calories 295.6, Fat 11.3, SaturatedFat 1.5, Sodium 471.6, Carbohydrate 42.4, Fiber 7.2, Sugar 8.2, Protein 7.5

GARBANZO BEAN AND ZUCCHINI SALAD

Garbanzo Bean and Zucchini Salad image

Provided by Giada De Laurentiis

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup garbanzo beans
2 medium zucchini, diced into 1/4-inch pieces
1/2 cup frozen corn, thawed
1/2 small red onion, thinly sliced, rinsed
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1-ounce Parmesan, crumbled into 1/4-inch pieces

Steps:

For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

SUMMERY BEAN SALAD

Summery Bean Salad image

Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!

Provided by Jacqueline

Categories Salad Beans Black Bean Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 lime, zested
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
½ teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
½ tomato, seeded and chopped
½ cucumber, seeded and chopped
¼ red onion, chopped

Steps:

Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g

Tips:

Use fresh ingredients: The fresher the vegetables, the better the salad will taste. If you can, use organic or locally-sourced produce.
Don't overcook the garbanzo beans: They should be cooked until they are tender, but not mushy. Overcooked garbanzo beans will make the salad less flavorful.
Use a variety of vegetables: This will give the salad more flavor and texture. Some good options include cherry tomatoes, cucumbers, bell peppers, and red onion.
Make the dressing ahead of time: This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance.
Serve the salad chilled: This will help the flavors to stand out. You can chill the salad for at least 30 minutes before serving.

Conclusion:

This summery garbanzo bean salad is a delicious and refreshing side dish or main course. It is easy to make and can be tailored to your own preferences. Serve it at your next potluck or barbecue and enjoy the compliments!