Garbanzo Bean and Pepper Salad

Garbanzo Bean and Pepper Salad

8
JulesDiner 1

"I made up this recipe for a cool summer dish to take to a picnic. I just threw together things I had on hand and it became a hit! You may substitute your favorite type of bean for the garbanzos. Any firm bean will do. You may omit the jalapeno altogether. This salad will work as a main course and is very satisfying and colorful. The different tastes and textures are very pleasing. Serve cold."

Ingredients

4 h 20 m {{adjustedServings}} servings 183 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, mix the garbanzo beans, red bell peppers, yellow bell peppers, jalapeno pepper, red onion, and parsley. Season with salt and pepper.
  2. In a small bowl, whisk together the lime juice, lemon juice, and olive oil. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving.
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Reviews

8
  1. 13 Ratings

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With only one red pepper, onion and jalapeno mixed in with a 15oz can of garbanzo beans, I knew I'd need another can of beans. I don't know how anyone could use 4 bell peppers and still expect ...

We just tried this recipe and everyone loved it. I added cilantro instead of the parsley and added chopped kalamata olives. The possibilities are endless. I found that I would use 2 cans of th...

I just love this salad and so does all who eat it. I serve it all the time.