Recipe by KIRZAN
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
garbanzo beans, drained and rinsed
onion, thinly sliced
distilled white vinegar
ground black pepper to taste
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.
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.
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.
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.
Pretty good recipe but definatly needs the parmesan & romano to be added to the recipe, other than that, Outstanding!
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.
Very good and refreshing. I sauteed the onions, celery and garlic until just tender and refrigerated overnight.
Followed the recipe except added 1Tbsp chopped fresh parsley and a small pinch of salt; and used cucumber instead of celery. Delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Garbanzo Bean Salad II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 9
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A quick-and-easy Greek salad with garbanzo beans and a zesty dressing.
See how to make a fresh, colorful Mexican-inspired salad and side dish.
A perfect potluck partner. Three beans, corn, peppers, and plenty of kick.