During the warm summer months it is nice to have a lunch or side dish recipe that is healthy and lite. I know personally, as I’m running around with the kids I tend to grab whatever is on hand, so having something other than chips and salsa (which is my weakness) will make it easier for me to eat healthier. Summertime is also swimsuit season and a time when many of us are trying avoid carbs all-together. This Garbanzo Bean Salad is simple to make, lite on the carb count and deliciously refreshing.
All of these ingredients I keep on hand because they are so versatile. I use at least 2-3 of these ingredients in every savory dish that I make. Below I give you a short list of some of my favorite fresh seasonings I keep handy during the summer-time and what they are used in:
Green onion – salads, soups, eggs, potatoes, meats, dips, quinoa, butter
Cilantro – guacamole, salsas, fruit salsas, soups, rice, meats, salads, dips
Mint – teas, salads, fruit salads, meat, dressings, desserts
Dill – eggs, salads, potatoes, veggies, dips, meats, quinoa, soups, dressings
All the ingredients pictured above are what you will need for this salad, plus a lemon (which didn’t make it into this photo). If you prefer your food spicy, like me, then you will also want a jalapeño.
Garbanzo Bean Salad
Prep time: 12 minutes / Chill time: recommend 1 hour
1 15oz can garbanzo beans, drained and rinsed
3-4 persian cucumbers, diced
2 cups tomatoes, (use cherry or sweet bite) quartered
1 1/2 teaspoon garlic, crushed
1 teaspoon whole grain Dijon mustard
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
2 tablespoons mint, chopped
2-3 teaspoons extra virgin olive oil
2 teaspoons rice vinegar
1 teaspoon lemon juice, fresh squeezed
1 teaspoon salt
pepper to taste
Optional: jalapeños, seeded and diced
- Drain garbanzo beans into a strainer and rinse with cold water, set aside in a medium size mixing bowl.
- Dice cucumbers and tomatoes (optional seeded and diced jalapeños), add to the garbanzo beans.
- Rough chop cilantro, green onion, mint and set in a small bowl.
- Add garlic, olive oil, rice vinegar, dijon mustard, lemon juice, salt and pepper and mix well.
- Pour mixed dressing over the garbanzo bean mixture, toss, coating well.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
This salad is best if eaten within two days but can be kept in the refrigerator for up-to 5 days.
FUN FACT: Did you know that cilantro leaves come from the same flowering herb that coriander seeds come from? I just learned that!
Chop, dice, open, drizzle, plop, squeeze, crack, sprinkle, stir, enjoy!