Recipe by 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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1 (19 ounce) can
garbanzo beans, drained and rinsed
red bell peppers, diced
yellow bell peppers, diced
jalapeno pepper, diced
red onion, diced
chopped fresh parsley
salt to taste
ground black pepper to taste
extra virgin olive oil
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??
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.
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 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)
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 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!!!!!!
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 but they loved the salad too. I imagine if I could taste it with the jalapeño, I would probably give it 5 stars since it would have more diverse flavor.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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
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