Chickpea (Garbanzo Bean) Salad with Tomatoes, Olives, Basil, and Parsley
I’ve always been quite a fan of chickpeas, and at one time I had a weekend ritual of soaking them overnight and cooking them the next day. But when I made this salad again recently to re-shoot the old photos, I decided to reduce the amount of chickpeas to make the salad a bit more carb-conscious. That gave me a chance to use more tomatoes, olives, and herbs, which in my opinion only made the salad better!
This salad was originally inspired by one I saw in Joanne Weir’s From Tapas to Meze, and I improvised on it back in 2008 after thinking about what needed to be used in the garden and what would taste good with the chickpeas I’d just cooked. If you’re not having a chickpea-soaking ritual going on at your house, of course you can make this with canned garbanzo beans.
And just for historical purposes, here’s the original photo of the salad from 2008!
Chickpea Salad with Tomatoes, Olives, Basil, and Parsley
(Makes 4-6 servings, recipe inspired by a chickpea salad in From Tapas to Meze, with additional inspiration from Kalyn’s garden.)
I updated this salad in 2016 with less beans and more other ingredients, so I am giving a range of ingredients in the recipe; choose the version you prefer.
1/2 – 1 cup dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 1 or 2 cans garbanzo beans, well rinsed and drained)
1 T red wine vinegar
2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice.)
2 or 3 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 – 3/4 cup Kalamata olives, sliced into lengthwise slivers
1/2 cup chopped red onion (about half of a large red onion) or use sliced green onion if you prefer
1/2 cup chopped fresh basil (or more; I used about 1 cup)
1/4 cup chopped parsley (or more; I used about 1 cup)
salt and fresh ground black pepper to taste
5 T best quality extra virgin olive oil
3 T red wine vinegar
1 tsp. fresh lemon juice
1/2 tsp. sea salt
1/2 tsp. fresh-ground black pepper
Chop tomatoes and drain in a colander while you chop the onions and slice olives, then add drained tomatoes, chopped onions, and sliced olives to the bowl with the marinating beans.
Wash and dry basil and parsley, using salad spinner or washing in the sink and drying with paper towels. Finely chop herbs, then add to marinating salad ingredients and gently combine.
Put 3 T red wine vinegar and 1 tsp fresh lemon juice in a small bowl or glass measuring cup, then whisk in olive oil until dressing is emulsified. Stir salt and pepper into dressing. Gently mix dressing into salad, then season to taste with additional salt and fresh ground black pepper. The salad can marinate at room temperature for an hour or two before serving.
I did refrigerate leftovers with pretty good results, but it’s definitely best when freshly made and before being refrigerated.
Click Here for Printer Friendly Recipe
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Find More Recipes Like This One:
More Beans In Your Life?
Slow Cooker Beans and Legumes Photo Index Page ~ Slow Cooker from Scratch
Spinach Salad with Marinated Garbanzo Beans and Feta Cheese ~ Kalyn’s Kitchen
Healthy Chicken Chickpea Chopped Salad ~ Ambitious Kitchen
Vegan Middle Eastern Bean Salad with Parsley and Lemon (Balela) ~ Kalyn’s Kitchen