Can you eat garbanzo beans out of the can?

Yes! Canned garbanzo beans are one of my favorite ways to bulk up a meal. They are the star of this Greek garbanzo bean salad, but they're also a great way to add some extra protein to your taco meat, a creamy soup recipe, or your favorite deli sandwich. Canned chickpeas are dried garbanzo beans that have been cooked and then canned so they are ready to eat!

Do you have to cook canned garbanzo beans?

No, you don't! Which is what makes garbanzo beans so versatile and delicious. Canned garbanzo beans come cooked already so you can easily add them to any salad or meal to bulk it up and add some protein! If you want to make canned chickpeas even more tender, you can try braising them in olive oil .

Are chickpeas and garbanzo beans the same thing?

Yes! They are the same thing and the terms can be used interchangeably. When looking for them at the grocery store, keep your eyes peeled for both terms as some brands refer to them as garbanzo beans, while other brands call them chickpeas.

Are garbanzo beans good for you?

I prefer not to categorize foods as good or bad for you, but garbanzo beans are a great source of fiber and protein - and best of all, they taste amazing! This garbanzo bean salad does a great job of showcasing their mild flavor, but they're a delicious addition to almost any meal - and they're a great meat replacement if you're trying to eat more vegetarian meals!

Mediterranean Garbanzo Bean Salad

Name: Mediterranean Garbanzo Bean Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 (15 oz.) can chickpeas, drained; 1 pint cherry tomatoes, halved; 1 cup sliced mini cucumbers; 1 cup kalamata olives; 1 cup fresh chopped parsley; 1/2 a small red onion, diced; 1/3 cup olive oil; 1/4 cup white wine vinegar; 1 clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon Dijon mustard; Kosher salt; fresh cracked pepper; fresh chopped parsley; feta cheese; pita bread; hummus; easy yogurt sauce

Ingredients

Units Scale

2 (15 oz.) can chickpeas, drained
1 pint cherry tomatoes, halved
1 cup sliced mini cucumbers
1 cup kalamata olives
1 cup fresh chopped parsley
1/2 a small red onion, diced

Dressing:

1/3 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon Dijon mustard
Kosher salt
fresh cracked pepper

Serve with:

fresh chopped parsley
feta cheese
pita bread
hummus
easy yogurt sauce

Instructions

Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl.
In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper.
Mix until well combined. Pour over chickpea mixture.
Toss to combine evenly.
Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

Notes

Switch up the veggies in this chickpea salad to suit your family’s taste or use up what you’ve got in the fridge. I’m not a huge raw tomato fan so I usually add extra sliced cucumber in their place. Sometimes we don’t have any fresh cucumber so I’ll add more olives instead. Customize this recipe and make it your own!

To bulk up this salad, I like to serve it with pita bread and a hearty dollop of hummus also!

If you have a couple extra minutes, try throwing together my quick and easy Dill Yogurt Sauce. It’s a cool tangy sauce loaded with fresh dill and lemon flavor that will take just a couple minutes to make! It would be the perfect drizzle for this salad.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Main Dish
Method: No Cook
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1/8 of recipe
Calories: 216
Sugar: 1.7 g
Sodium: 458.5 mg
Fat: 13.5 g
Carbohydrates: 19.7 g
Fiber: 6.5 g
Protein: 6.4 g
Cholesterol: 0 mg