Name: Garbanzo Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked whole wheat couscous; 2 (15 oz.) cans chickpeas (garbanzo beans); 1 bunch parsley, chopped (about 2 cups); 1 cup halved black olives; 1 cup quartered grape tomatoes; 3 mini cucumbers, diced; 4 oz. crumbled feta cheese; 1-2 cloves garlic, minced; 1/4 cup petite diced red onion; Kosher salt; fresh cracked pepper; 1/2 cup olive oil; 1/4 cup fresh squeezed lemon juice (juice from about 2 lemons); 1/4 cup white balsamic vinegar; 1/2 tablespoon Dijon mustard; Kosher salt; fresh cracked pepper

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This fresh, tangy garbanzo bean salad takes just 20 minutes to throw together and is one of my favorite meal prep recipes! It’s like an herby tabbouleh salad but with even MORE veggies!

Why you’re going to love this vegetarian garbanzo bean salad:

It’s quick and easy! Couscous cooks in literally 5 minutes which is why it’s one of my favorite pastas (YES – it’s a pasta!) to make when I’m short on time. Then it’s just a few minutes of chopping veggies and a quick mason jar dressing and your lunches for the week are done!
It’s the perfect meal prep recipe! This salad will stay fresh in the fridge for up to a week, which makes it one of my go-to recipes when I’ve got a busy week ahead – which is like basically every week, amiright?!
It’s anything but boring! I feel better when I eat a plant based meal for lunch. I have more energy throughout the day. I don’t want to take a nap under my desk after lunch. And I don’t hit that 3pm wall. However, it’s no secret that I. HATE. SALADS. Unless they’re LOADED with good stuff. This is evident by the array of salads here on the blog: Arugula + Goat Cheese Salad, Fall Harvest Kale Salad, Asian Kale Salad, and the endless amounts of pasta salads. You won’t find any an boring iceberg salads on this blog!

How to make this quick and easy garbanzo bean salad recipe:

Cook whole wheat couscous according to package directions and allow to cool.

In large bowl combine couscous, chickpeas, parsley, olives, tomatoes, cucumbers, feta, garlic, onion and a large pinch of Kosher salt and pepper.

Add olive oil, lemon juice, vinegar and mustard along with a large pinch of salt and pepper. Shake vigorously until emulsified.

Pour dressing over salad and toss to coat. Enjoy!

Tips for making the very best chickpea salad:

Use the pasta/grain of your choice. I like the quick cooking convenience of couscous for this garbanzo bean salad. However, quinoa, farro, bulgar or freekah are all going to work well in this recipe! You can still plan to use the same ratio (1 cup uncooked).
Adjust vinegar level based on your taste. I like a super acidic dressing. I keep the ratio of oil to vinegar around 1:1. Some prefer a 2:1 or a 3:1. Start with a 1/4 cup of the lemon juice and then add the white balsamic vinegar about a tablespoon at a time until the dressing reaches your desired acidity.
If using as a meal prep recipe, add dressing just before serving. The dressing will cause the couscous to get slightly soggy. So if you’re not planning to enjoy this salad right away, wait until just before serving to add the dressing. This will ensure that the flavors or are fresh and the texture is just right!

If you loved this salad, check out these other easy meal prep recipes:

Garbanzo Bean Salad

Author: Kylie Lato
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings 1x

Print Recipe

Description

This fresh, tangy garbanzo bean salad takes just 20 minutes to throw together and is one of my favorite meal prep recipes! It’s like an herby tabbouleh salad but with even MORE veggies!

Scale

Ingredients

1 cup uncooked whole wheat couscous
2 (15 oz.) cans chickpeas (garbanzo beans)
1 bunch parsley, chopped (about 2 cups)
1 cup halved black olives
1 cup quartered grape tomatoes
3 mini cucumbers, diced
4 oz. crumbled feta cheese
1–2 cloves garlic, minced
1/4 cup petite diced red onion
Kosher salt
fresh cracked pepper

Dressing:

1/2 cup olive oil
1/4 cup fresh squeezed lemon juice (juice from about 2 lemons)
1/4 cup white balsamic vinegar
1/2 tablespoon Dijon mustard
Kosher salt
fresh cracked pepper

Instructions

Cook couscous according to package directions and set aside to cool for a few minutes.
In large bowl combine couscous, chickpeas, parsley, olives, tomatoes, cucumbers, feta, garlic, onion and a large pinch of Kosher salt and pepper.
Add olive oil, lemon juice, vinegar and mustard along with a large pinch of salt and pepper.
Shake vigorously until emulsified.
Pour dressing over salad and toss to coat. Enjoy!

Notes

Use the pasta/grain of your choice. I like the quick cooking convenience of couscous for this garbanzo bean salad. However, quinoa, farro, bulgar or freekah are all going to work well in this recipe! You can still plan to use the same ratio (1 cup uncooked).

Adjust vinegar level based on your taste. I like a super acidic dressing. I keep the ratio of oil to vinegar around 1:1. Some prefer a 2:1 or a 3:1. Start with a 1/4 cup of the lemon juice and then add the white balsamic vinegar about a tablespoon at a time until the dressing reaches your desired acidity.

If using as a meal prep recipe, add dressing just before serving. The dressing will cause the couscous to get slightly soggy. So if you’re not planning to enjoy this salad right away, wait until just before serving to add the dressing. This will ensure that the flavors or are fresh and the texture is just right!

Category: Salad
Method: Stove Top
Cuisine: Mediterranean

Keywords: chickpea salad recipe, Mediterranean salad