Vegan Garbanzo Bean Salad Recipe
Introduction
This Vegan Garbanzo Bean Salad is a simple, flavorful dish perfect for a quick lunch or a light dinner. Packed with fresh vegetables and seasoned with a touch of mustard and spices, it’s both nutritious and satisfying.
Ingredients
- 2 (15-ounce) cans of garbanzo beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 large tomato, diced
- 2 ribs of celery, diced
- 1 dill pickle, diced
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of salt
- 1 teaspoon of paprika
- 1 tablespoon of yellow mustard
Instructions
- Step 1: In a medium bowl, mash the garbanzo beans with a fork or potato masher until smooth but still slightly chunky.
- Step 2: Add the diced red bell pepper, tomato, celery, and dill pickle to the bowl. Sprinkle in the garlic powder, onion powder, salt, and paprika. Stir in the yellow mustard and mix everything until well combined.
Tips & Variations
- For extra creaminess, add a tablespoon of vegan mayo or tahini.
- Try swapping the dill pickle for capers or green olives to change the flavor profile.
- Add fresh herbs like parsley or dill for a bright, fresh taste.
- If you prefer a spicier salad, include a pinch of cayenne pepper or chili flakes.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely over time, so it’s great made ahead. Before serving, give it a good stir and add a little extra mustard or lemon juice if needed. This salad is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried garbanzo beans instead of canned?
Yes, but you’ll need to soak and cook the dried beans until tender before using. This typically takes several hours or overnight plus about an hour of cooking time.
Is this salad gluten free?
Yes, all the ingredients used are naturally gluten free, making this salad safe for a gluten-free diet.
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Vegan Garbanzo Bean Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Garbanzo Bean Salad is a fresh, flavorful, and protein-packed dish perfect for a light lunch or a nutritious snack. Made with simple ingredients like mashed garbanzo beans, red bell pepper, tomato, celery, and pickles, it’s seasoned with garlic powder, onion powder, paprika, salt, and yellow mustard to deliver a tangy, savory taste that’s easy to prepare and enjoy.
Ingredients
Salad Ingredients
- 2 (15-ounce) cans of garbanzo beans, drained and rinsed
- 1 medium red bell pepper, diced
- 1 large tomato, diced
- 2 ribs of celery, diced
- 1 dill pickle, diced
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon yellow mustard
Instructions
- Mash the Garbanzo Beans: In a medium bowl, use a fork or potato masher to mash the drained and rinsed garbanzo beans until they are smooth but still have some texture for a hearty salad base.
- Add Vegetables and Seasonings: Add the diced red bell pepper, tomato, celery, and dill pickle into the mashed beans. Sprinkle the garlic powder, onion powder, salt, and paprika evenly over the mixture.
- Mix Thoroughly: Add the yellow mustard and mix all ingredients until they are well combined, ensuring that the flavors are evenly distributed throughout the salad.
Notes
- Drain and rinse the garbanzo beans well to reduce sodium content and improve texture.
- You can substitute yellow mustard with Dijon mustard for a spicier flavor.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- This salad can be served as a sandwich filling, as a side dish, or over greens for a complete meal.
- For added protein, sprinkle with toasted sunflower seeds or pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: vegan garbanzo bean salad, chickpea salad, no-cook salad, healthy vegan salad, easy vegan lunch
