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Garbanzo Bean Salad Recipe

This easy garbanzo bean salad is an awesome vegan recipe that’s perfect for a healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing.

over head view of corn and chickpea salad in a large white bowl

Why I love this vegan chickpea salad recipe

This easy, corn and garbanzo bean salad recipe is perfect for a healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing. It’s a flavorful vegan meal, but it’s also great for a healthy dish to pass at barbecues and summer gatherings.

For the past several days it’s been 90 plus degrees here in Angers (the city where we live in France) and the last thing I want to do is create extra heat in our non-air-conditioned apartment.

Normally the weather is pretty mild here – we even had a few days of snow last winter – but these last few days have been crazy-hot. Therefore, I’ve been on a mission to find recipes and ideas for cold salads or anything else that doesn’t need to be cooked.

This summer garbanzo bean salad definitely beats the heat, and it has one of my favorite flavor combinations – cilantro and lime.

close-up top view of corn and garbanzo bean salad in a small white bowl

Here’s what you’ll need to make it

close-up top view of vegan chickpea salad in a small white bowl

How to make this chickpea salad:

Make your dressing. In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients.

Chop your ingredients & rinse your chickpeas. I like to make sure I get off all the excess aquafaba, and I usually leave my chickpeas in the strainer until I’m ready to add them to the salad.

Add all ingredients to a large mixing bowl. I like to salt my cucumber to prevent excess water in my salad, but if you’re in a rush or don’t feel like it, that’s completely okay.

close-up top view of cilantro lime vinaigrette

FAQS and tips for making a garbanzo bean salad

What goes well with chickpeas?

Chickpeas are a great in salads, curry dishes, and pasta. They can also be roasted in the oven for a crunch snack or made into hummus for a creamy dip!

How long are chickpeas good in fridge?

This salad should stay fresh in the fridge for up to 3-4 days, but always use your best judgment.

Can you eat chickpeas from can?

Yes, canned chickpeas are already cooked and preserved in water. Be sure to drain the liquid (or save it as an egg white substitute) and rinse before eating.

Are garbanzo beans and chickpeas the same thing?

Yes. They are the same thing, just a different name based on different languages. They can also be referred to as chi chi beans.

close-up side view of corn and garbanzo bean salad in a small white bowl

More chickpea recipes:

More dairy free salad recipes:

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Corn and Chickpea Fiesta Salad

Garbanzo Bean Salad


  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 servings 1x

Description

This easy garbanzo bean salad is an awesome vegan recipe that’s perfect for a healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing.


Ingredients

Scale

For the garbanzo bean salad:

  • 2 1/2 cups corn kernels
  • 2 15-ounce cans garbanzo beans, drained and rinsed
  • 3 cups  grape tomatoes, quartered (about 1 pound)
  • 1 green bell pepper, diced
  • 1/2 red onion, finely diced (about 1/4 cup)
  • 1 English cucumber, chopped

For the cilantro lime dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup (4 tablespoons) lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Combine all of the salad ingredients in a big bowl.
  2. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
  3. Refrigerate until serving or at least for a half an hour to let the flavors blend.
  • Category: Salads
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size:
  • Calories: 157
  • Sugar: 3.7 g
  • Sodium: 398.3 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 18.8 g
  • Fiber: 4.6 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg

Keywords: dairy free, vegan, garbanzo beans, chickpeas, salad, summer

Last Updated on April 7, 2022 by Melissa Belanger

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

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53 Comments

  1. Found this recipe via Pinterest. I’m making it tonight. I saw a few great recipes listed in your recipe index that I hope to make one day. Thanks for sharing.

  2. Just had this at a potluck today. It was sooooo yummy, I had to stalk my friend for the recipe. She got it from Pinterest… and her pin led me here. Success! Thanks!

  3. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  4. Yum, yum, yum! I made this tonight and everyone in my family loved it, even the two-year-old! Thanks so much for sharing the recipe!

  5. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

  6. I made this last night along with some grilled marinated teriyaki chicken. It was such a nice, light summer meal and my husband loved it. I used edamame instead of green pepper just because it sounded yummy. I just found your blog and I love it! I plan on making many more of your delicious looking recipes. Thanks!!

  7. Pingback: Corn and Chickpea Fiesta Salad | all natural val
  8. hi
    I want it for my daughters bday …
    I want to make it at night and serve it next day afternoon
    Will the onions smell or should I add onions just one he before
    Pls let me know ..

    1. You can add the onions when you make it, but I would recommend covering it before storing in the fridge. Otherwise, I would add the onions just before. Happy Birthday to your daughter!

  9. Thank you for this recipe. I love it.
    Am always trying to find ways to use/eat more beans in my family meal planning.

    Your website shows great talent. Beautiful photos and very clear user friendly directions.

    1. Thanks! I’m glad you liked it. I honestly wrote this recipe so long ago, I never measured anything as for as serving sizes go, so I can’t really say. I would say about 1 cup!

  10. We made this today, with only one change, subbing the cucumber with edamame.
    Perfect side dish as the days start to warm up. Thanks for the post!

  11. Yummy…yummy but much more so after sitting overnight! Thank you for sharing a healthy alternative to other picnic salads.

  12. Made this twice in the last several weeks, it’s a variation on one of my favorite summer dishes. I made it as suggested, but added just a bit of smoked paprika and cayenne to the sauce for a bit of zing!! Thanks for the recipe.