READY IN 4+ hrs

Garbanzo Bean and Pepper Salad

Read Reviews (7)

"I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold." — JulesDiner

Directions

In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.

Kitchen-Friendly View

PREP 20 mins
READY IN 4 hrs 20 mins

Reviews More Reviews

Jul 19, 2006

With only one red pepper, onion and jalapeno mixed in with a 15oz can of garbanzo beans, I knew I'd need another can of beans. I don't know how anyone could use 4 bell peppers and still expect to find a chickpea on their fork!!! This was fresh and easy to make, but I changed the recipe a lot (leaving out 3 peppers, adding another can of beans). Maybe I shouldn't even have reviewed it??

—LIZCANCOOK

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Aug 18, 2007

We just tried this recipe and everyone loved it. I added cilantro instead of the parsley and added chopped kalamata olives. The possibilities are endless. I found that I would use 2 cans of the garbanzos if using 2 of each peppers.

—Toni & Don

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11 Ratings

Apr 06, 2006

I just love this salad and so does all who eat it. I serve it all the time.

—CBKNOX

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Feb 28, 2012

Winged it on this - I just added and tossed to my liking, until it looked right to me. Left out the jalapeno because I didn't have any and added artichokes because I did. I did use the mix of lime and lemon but I would have preferred just the lemon. Light, fresh, Mediterranean flavors. Ripe black olives would be a terrific addition. (In fact, I think I might still do that)

—naples34102

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Jun 24, 2012

We loved the red pepper and garbanzo beans and added celery and some blanched green and wax beans for added umph! A very nice salad to toss together on a warm summer day.

—Cookin Up A Storm

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Jan 04, 2013

This is a great salad. I had a salad like this in a great restaurant around my area, but didn't know what all the ingredients were. Now I make this all the time (I think my kids are getting tired of it) Although it doesn't need anything else, I changed to cilantro instead of parsley. I also knew I was going to prepare this for dinner after church service , so I chopped the peppers, onions and added pinch of salt, olive oil and red wine vinegar and set it aside for later. Let me tell you what I got....A pickled delicious mess!!!!!!

—kirs184

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Sep 24, 2012

I first had this on a plane, of all places! It was made with cilantro instead of parsley. I like both. YUMMY! My husband likes it because it tastes like hummus before it hits the food processor.

—amyrd

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Nutrition

Calories
183 kcal
9%

Carbohydrates
25 g
8%

Cholesterol
0 mg
0%

Fat
8.1 g
12%

Fiber
5.5 g
22%

Protein
4.7 g
9%

Sodium
255 mg
10%

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

Nutritional Information

Garbanzo Bean and Pepper Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 183
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 1.1g 6 %
Cholesterol 0mg 0 %
Sodium 255mg 10 %
** Potassium 372mg 10 %
Total Carbohydrates 25g 8 %
Dietary Fiber 5.5g 22 %
Protein 4.7g 9 %
** Sugars 3.8g
** Vitamin A 31 %
** Vitamin C 263 %
** Calcium 6 %
** Iron 16 %
** Thiamin 7 %
** Niacin 14 %
** Vitamin B6 36 %
** Magnesium 13 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.