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Garbanzo Bean and Colorful Vegetable Salad


This salad makes a satisfying lunch entree or a refreshing side dish.


2 can
garbanzo beans (15 ounces each)
1 pint
sugar plum grape tomatoes
English cucumber, seeded and chopped
red bell pepper, seeded and diced
yellow bell pepper, seeded and diced
1 large
carrot, peeled and diced
1⁄2 cup
finely diced red onion
1⁄2 cup
cilantro, finely chopped
1⁄3 cup
olive oil
1⁄4 cup
white balsamic vinegar
1⁄4 cup
white rice vinegar
2 tbsp
lime juice
2 clove
cloves garlic, pressed or very finely minced
1⁄2 tsp
cumin, ground
1⁄8 tsp
red pepper, ground
1⁄2 tsp
sea salt


Rinse all vegetables before chopping and dicing. Add salad ingredients to a 9-cup or larger salad bowl. Toss together and set aside.

In a small bowl whisk together olive oil, vinegars, lime juice, garlic, cumin, red pepper and sea salt to make vinaigrette dressing. Add to salad ingredients and toss to coat. For best results allow salad to chill for at least 30 minutes.

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A stylized plate and silverware.
Servings (1 cup each)
SourceRecipe courtesy Bastyr Master of Science in Nutrition student Denise Allen, 2010
Prep time
30 minutes
Cooking time
Total time
30 minutes