Garbanzo Bean Salad II Recipe -
Garbanzo Bean Salad II Recipe
  • READY IN 10 mins

Garbanzo Bean Salad II

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"This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2007

This recipe is great! I must admit i'm not a huge bean salad person, but this is changing my mind. I ommitted the dill and used normal onions andg garlic which i sauteed. I also added pinapple and black beans. The pineapple made the garbanzo beans pop really well! This is most definietly a family favorite from now on.

Most Helpful Critical Review
Jul 17, 2006

I really only made it to use up some pasta sauce. It was ok, but there are better chick pea recipes out there. Thanks anyway.

Jul 13, 2007

This recipe is very refreshing! I made this as a last-minute addition to our meal, and it took no time to put together. This recipe is very amenable to modifications - we put in an extra tbsp of pasta sauce, 2 tbsp of rice vinegar, parsley, and sundried tomatoes and didn't use celery and dill, and it turned out great. The vinegar is essential b/c otherwise the garlic and onions taste too raw. We might try sauteeing the garlic and onions first next time. Would definitely make this again... could be a great entertaining dish.

Jun 01, 2007

I had never done anything with Garbanzo beans & happened upon this recipe. Me and my boyfriend really enjoyed it. I used cucumbers instead of celery & halfed the amount of dill because it seemed like alot. It was zesty - great sidedish for summer.

Jun 05, 2006

Pretty good recipe but definatly needs the parmesan & romano to be added to the recipe, other than that, Outstanding!

Apr 17, 2009

I tried this because I had the ingredients on hand and it was so low fat. I found it very disappointing. The vinegar and onions were overpowering and the combination of beans and dill was very odd. There are better bean salad out there. Sorry.

Jan 07, 2009

Very good and refreshing. I sauteed the onions, celery and garlic until just tender and refrigerated overnight.

Apr 20, 2012

Followed the recipe except added 1Tbsp chopped fresh parsley and a small pinch of salt; and used cucumber instead of celery. Delicious.


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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