Garbanzo Bean Salad

5 from 1 reviews

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! 



  • 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
  • 12 cloves garlic, minced
  • 1/4 cup petite diced red onion
  • Kosher salt
  • fresh cracked pepper



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


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!

Keywords: chickpea salad recipe, Mediterranean salad