Garden Garbanzo Salad was the answer to my extra veggie problem.
I’ve mentioned it in posts before, but I’m really trying to cut out food waste. There are so many in this world that would be so grateful for our leftovers and scraps. If I could give all of my potential food waste to those who need it, I would. Unfortunately that is difficult to do, so the next best thing: use it all.
Say no to food waste.
This is where my Garden Garbanzo salad comes into play. On a recent trip to Trader Joe’s, I picked up some basil, cucumbers, and cherry tomatoes, only to realize I already had cucumbers and cherry tomatoes at home (not to mention it is almost impossible to use the entire container of basil from TJ’s before it goes bad unless you make pesto). C and I tried eating as many cucumbers and cherry tomatoes as we could but alas they were nearing their shelf life and we just couldn’t finish them off.
The Solution: Garden Garbanzo Salad
Tomatoes and basil automatically put me in the mood for a delicious caprese salad. Unfortunately we did not have any mozzarella and I was not about to go buy more food (I’m also trying to cut back on dairy because this adult acne thing is not the business). So I thought, “What is another soft yet protein rich food I can use in place?”
Garbanzo beans. Bean salads are one of my favorite sides or lunches, they’re always nutrient rich, full of fiber, and extremely satisfying. Why did I not think this up before!? I honestly almost called this recipe a “Caprese Bean Salad” but in all honestly, it strays a little far from caprese. Because C’s brother has all of the ingredients in his garden I was inspired and called it, “Garden Garbanzo Salad.” Which, actually has a better ring to it thanks to alliteration.
1 Can of Garbanzo beans, rinsed
Cherry or Grape Tomatoes
Red Wine Vinegar
How did I do it?
Honestly: just chop it all up and throw it in a bowl. Then drizzle the vinegars and oils on top. Easy, peasy, lemon squeezey.
Want to try a twist on it? Add avocado, garlic, and dried parsley. If you’re a salty kinda person, add some himalayan pink salt.
Talk to me!
I want to hear from you! Comment below with what you think about the recipe or how you would jazz it up. If you make it, be sure to post a picture on Instagram and tag me (@saladsandselfies) or use the hastag #saladsandselfies
Garden Garbanzo Salad
By June 29, 2017Published:
- Yield: 1 Large Serving Bowl Full (10 Servings)
- Prep: 10 mins
Quick and Easy! A filling, nutritious, and flavorful salad that is the perfect warm weather side (or main!). It is always a hit when I bring it to BBQ's and serves as a healthier option. It also tastes amazing when served with Mediterranean dishes and even Italian dishes!
- 1 15 Oz Can Garbanzo Beans Drained
- 1/2 Red Onion Chopped
- 3 Persian Cucumbers Sliced and Diced
- 25 Grape Tomatoes Quartered
- 6 medium-large Basil Leaves Chopped
- 2 Tbs Balsamic Vinegar
- 2 Tbs Extra Virgin Olive Oil
- 2 Tbs Red Wine Vinegar
- 1 Tsp Ground Black Pepper
- In a large mixing or serving bowl, pour the drained garbanzo beans in.
- Chop all of the vegetables (grape tomatoes, cucumber, red onion, and basil) and place in the bowl with the beans. Quarter the tomatoes and after slicing the cucumber, dice the rounds into quarters as well. Tip: when chopping the basil, first stack all of the leaves, roll them up, and then chop. It saves a ton of time and hassle.
- Then pour the vinegar and EVOO over the beans and vegetables. Sprinkle with ground black pepper and mix with a spoon.
- You can either eat it immediately or place it in the fridge for later and let all of the flavors soak in even more. It is delicious both ways!