Garbanzo Bean and Pepper Salad

Recipe By: EverydayMommy  
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.
 
  • Prep: 20 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 4 hours 20 Minutes
 
8
 
 
  • 1 (19 ounce) can garbanzo beans, drained and rinsed
  • 2 large red bell peppers, diced
  • 2 large yellow bell peppers, diced
  • 1 jalapeno pepper, diced
  • 1 large red onion, diced
  • 1/4 cup chopped fresh parsley
  • salt to taste
  • ground black pepper to taste
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil
 
  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.
Nutrition Information
 
Reviewed By: Toni & Don
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 the garbanzos if using 2 of each peppers.
Reviewed By: LIZCANCOOK
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 to find a chickpea on their fork!!! This was fresh and easy to make, but I changed the recipe a lot (leaving out 3 peppers, adding another can of beans). Maybe I shouldn't even have reviewed it??
Reviewed By: CBKNOX
I just love this salad and so does all who eat it. I serve it all the time.