Italian Garbanzo Bean Salad
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Chelsea's Messy Apron · by Chelsea Lords★ 4.8 (45)

Italian Garbanzo Bean Salad

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 37%
CARBS 58G37% OF CAL
17G FIBER10G SUGAR30G OTHER
FAT 39G55% OF CAL
5G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of chickpeas, black beans, and fresh vegetables dressed in an Italian vinaigrette with herbs and a touch of parmesan. The beans provide protein and fiber while the vegetables add crunch and freshness. Serve cold as a side or light lunch.

sideitaliansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dried parsley
  • 2 teaspoons dried minced onion
  • 1 lemon
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon granulated sugar
  • 2 (15.5-ounce) cans garbanzo beans (also called chickpeas, drained and rinsed)
  • 1 (15-ounce) can black beans (drained and rinsed )
  • 2 ears fresh sweet corn (or 1 can corn, drained)
  • 1-1/3 cups chopped English cucumber (or Persian/salad cucumbers, (about 3 Persian/1 English cucumber))
  • 1 large red bell pepper (diced)
  • 1 large ripe avocado (peeled and chopped)
  • 3/4 cup diced red onion (1/2 of 1 onion)
  • 1/3 cup finely chopped flat-leaf parsley (1/2 of 1 bunch)
  • Salt and pepper
PREP
30M
SODIUM
1049MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.