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
Scale
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
