Garbanzo Bean and Pepper Salad

Garbanzo Bean and Pepper Salad

JulesDiner

"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."
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Ingredients

4 h 20 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Reviews

Read all reviews 8
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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 ...

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 th...

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

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 ...

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.

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 tir...

This was a super easy salad to make and my husband loved it even though he isn't fond of garbanzo beans. He loved the lemon dressing to it. I didn't add jalapeño to it because I have little kids...

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.

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