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Garbanzo Bean Salad II

Garbanzo Bean Salad II

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  • Ready In


This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It's also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet


  1. In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.
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This recipe is great! I must admit i'm not a huge bean salad person, but this is changing my mind. I ommitted the dill and used normal onions andg garlic which i sauteed. I also added pinapple and black beans. The pineapple made the garbanzo beans pop really well! This is most definietly a family favorite from now on.


This recipe is very refreshing! I made this as a last-minute addition to our meal, and it took no time to put together. This recipe is very amenable to modifications - we put in an extra tbsp of pasta sauce, 2 tbsp of rice vinegar, parsley, and sundried tomatoes and didn't use celery and dill, and it turned out great. The vinegar is essential b/c otherwise the garlic and onions taste too raw. We might try sauteeing the garlic and onions first next time. Would definitely make this again... could be a great entertaining dish.

Caroline C

I really only made it to use up some pasta sauce. It was ok, but there are better chick pea recipes out there. Thanks anyway.