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Kalyn's Kitchen

Garbanzo (Chickpea) Salad with Olives and Herbs

Chickpea Salad with Olives and HerbsIn Utah, temperatures have been hovering around 100 F for weeks now, and cold salad like this is perfect when it’s too hot to cook but you want something interesting to eat. This was another recipe from the Williams-Sonoma Complete Grilling Cookbook, one of my favorite cookbooks that I pull out every summer. Not only is it a simple recipe using canned beans the way I did, but it has so many different fresh herbs that there’s something here for everyone. I used all the herbs the recipe listed, but if you don’t have them all available, use a bit more of the ones you do have.

Whether you call them garbanzos or chickpeas, beans like this are one of The World’s Healthiest Foods, with a very low glycemic index, high fiber, and an impressive list of other health benefits. Possibly that’s one reason that this bean is used in cuisines all over the world, with many different names. Wikipedia tells us there are two types of chickpeas, both grown best in temperate climates, and India is the worlds top producer of this bean. With so many health benefits in the beans, so many uses for chickpeas, and so many herbs in this salad, it seems like a dish that’s just perfect to feature for Weekend Herb Blogging, hosted this week by famous bread-baker Zorra from Kochtopf. Now here’s the recipe for my new favorite garbanzo bean salad.

Garbanzo Salad with Olives and Herbs

(Makes 6-8 side dish servings, recipe slightly adapted from Williams-Sonoma Complete Grilling Cookbook)

2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4 cup green olives)
1/4 cup chopped green onion

Drain garbanzo beans into colander placed over the sink, then rinse with cold water until no more foam appears. Let beans drain at least 30 minutes, and if they still look quite wet, blot dry with paper towels.

In large plastic bowl, whisk together balsamic vinegar, lemon juice, and olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend in drained beans, then gently stir in chopped olives and green onion. This is a salad that would benefit from making a few hours ahead so flavors can blend. It will keep well for a day or two in the refrigerator. Serve cold or at room temperature.

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South Beach Suggestions:

As mentioned, beans like this are very low on the glycemic index, which makes them a good choice for any phase of the South Beach Diet. (However, I actually didn’t realize dried beans were allowed for phase one until about six months ago, and I usually eat them for phase two or three.) This salad would make a great side dish for something like Very Greek Grilled Chicken or Grilled Chicken with Balsamic Vinegar. Cucumber Salad with Balsamic Dressing would be a great choice to go with it.

More Great Tasting Salads with Garbanzo Beans:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Tomato and Garbanzo Salad
Garbanzo, Tomato, And Cilantro Salad with Lime and Chile Dressing
Black Bean and Pepper Salad with Cilantro and Lime
Carrot, Parsley, and Garbanzo (Chickpea) Salad with Cumin
Garbanzo and Tuna Salad with Parsley and Red Pepper
Chickpea and Tomato Salad from Simply Recipes
Chipotle Chickpea Salad from A Veggie Venture
Mediterranean Chickpea Salad from Too Many Chefs
Mediterranean Salad from The Culinary Chase
Chickpea Salad with Sun-dried Tomatoes, Feta, and Herbs from Seven Spoons

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23 comments on “Garbanzo (Chickpea) Salad with Olives and Herbs”

  1. This. This! It's so much delightfulness in a bowl. Thanks for sharing, and I have to admit the second go around we modified some. I added cut up sun dried tomatoes (drained) because we had them in the fridge. Very nice addition to what's a great salad.

    And your dressings – here the lemon and vinegar with the oil – are always fantastic.

  2. This was delicious. I definitely overindulged on chickpeas the first day I made it. I didn't have mint or thyme, but just used the herbs I had and it was still really good. I also subbed black olives for the ones listed, because I like those best. I shared it with my mom in NY and she picked up the ingredients to make it also.

  3. This looks great. And since summer is missing this year in Germany, at least sunny and hot summer, I´ll put it on my list for next year.

  4. Oh my! Another great recipe to pack for lunch….good energy food! I have never need so tired after work – feeling like a first year! I am all over this one. Thanks!

  5. Anna, I’m not sure I’d add sausage to this. There’s a lot going on already with all those different herbs. I think if you wanted to add something else I would probably have the meat on the side. But who knows, it might be great. Let me know if you try it.

  6. this looks great. right up my alley.
    if you needed to bulk it out a bit more, do you think adding chorizo or another sausage would work with the flavours?

  7. That salad looks wonderful, Kalyn! What a great picture. Thanks for all those links to other chickpea salads too.

  8. I love chickpeas and this looks like the ultimate chickpea salad! Thank you for sharing it.

    On another note – if you have had enough of that hot weather could you please send some of it our way?

  9. Sher, a big bowl of chickpeas is what my mom used to call “a good problem to have.”

    Zorra, perfect for summer!

    Katie trim away. It’s been unbelievably hot here. Thank goodness I have AC.

    Maria, next summer you have to plant herbs!

    SG, it was great.

    Padma, thanks for crowning me a Rocking Girl Blogger! (Wait until my students hear about this.)

    Tanna, I can only imagine how hot it must be in Texas!

    Anh, thanks!

  10. Kalyn, I was thinking about chickpeas, too! And your salad looks lovely, as usual!

  11. I love bean salads and will make this one soon.

  12. hey today only I soaked some chick peas for chana-masala(indian curry) will try to save some for this wonderful salad..

    and Congrats, you have received an award, check my blog for more details

  13. Kalyn, this looks fabulous! And you read my mind. I am going for a picnic tonight, and have been dreaming all day about some kind of chickpea salad, maybe with garlic and zested lemon. But this looks delicious. If I get to the grocery store, I will give it a try!

  14. Another great recipe! I really need to start an herb garden. Looks like this one has great flavor from all the herbs! And it is perfect for summer!

  15. You have had a warm summer!
    Lovely salad – all those herbs make me want to run out to my garden with my secateurs and start cutting. They could all use a good trimming, anyway.
    I bet it tasted wonnderful

  16. Real summerfood! I love it! Before I came to Andalucia I rarely eat Garbanzo. This recipe comes on my to-do-list for sure.

  17. Well, this solves my problem on what to do with the big bowl of chickpeas in the fridge! Looks wonderful!

  18. Kelly, I do know what you mean. I think I’m starting on the tomato sandwiches.

    Meeso, love chickpeas!

    Susan, your salad sounds fantastic.

    Vita, sorry about that. Didn’t realize you don’t really use the name, and I’ve taken it off. Can’t wait to get the magazine!

  19. Be a darling and take my real name of your website Kalyn
    i have sent that magazine to you today

  20. I call them chickpeas, and boy do I love them! I just made a Greek salad for dinner last night with some chickpeas, olives, and feta. You’re right, they’re just the food for hot temps. Looks delicious!

  21. Chickpea’s are so good…this looks great!

  22. I agree, who wants to cook with temperatures like this? I’ve been eating sandwiches, fruit and yogurt, but I think I may have to grill soon so I have some actual food.

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