Garbanzo Bean Tomato Salad Recipes

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GARBANZO TOMATO SALAD



Garbanzo Tomato Salad image

Tastes best with fresh summer herbs and garden tomatoes.

Provided by Sandy

Categories     Salad

Time 10m

Number Of Ingredients 7

1 15 oz. can Garbanzo Beans
1 cup cherry tomatoes (halved)
1/4 cup red onion (finely diced)
1/3 cup olive oil
1 lime (freshly squeezed)
Salt and pepper
Fresh oregano (finely chopped)

Steps:

  • Drain the beans; place in a bowl with tomatoes and onion.
  • In a separate bowl combine the oil, salt and pepper, and fresh-squeezed lime. Mix together and pour over the beans and tomatoes.
  • Mix and chill; serve cold.

GARBANZO BEAN TOMATO SALAD



Garbanzo Bean Tomato Salad image

Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 8

3 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 493mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

GREEN BEAN AND TOMATO SALAD



Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

  • Trim ends of beans and leave them whole.
  • Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
  • Cut away the core of each tomato, and cut it into wedges.
  • In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

FETA GARBANZO BEAN SALAD



Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

GREEK GARBANZO BEAN SALAD



Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories     Salad     Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

LENTIL, GARBANZO BEAN AND TOMATO SALAD



Lentil, Garbanzo Bean and Tomato Salad image

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     High Fiber     Lunch     Chickpea     Lentil     Carrot     Healthy     Vegan     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice

Steps:

  • Combine 2 1/2 cups water, lentils, diced carrots and bay leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool.
  • Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL



Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories     easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

  • Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
  • Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  • Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
  • To serve, sprinkle generously with dill and oregano.

TOMATO SALAD WITH CHICKPEAS AND FETA



Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

  • Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
  • Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
  • Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
  • To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

GREEN BEAN, TOMATO, AND CHICKPEA SALAD



Green Bean, Tomato, and Chickpea Salad image

This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g

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