Garbanzo Bean Salad

Corn and Chickpea Fiesta Salad

5 from 4 reviews

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.



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


  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.


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