This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It’s a little bit savory, a little bit sweet, and a whole lot of delicious. I’ve always been a sucker for butternut squa…
This Moroccan Butternut Squash Stew is packed with tender butternut squash, protein-packed chickpeas, and Moroccan-inspired spices. It's a little bit savory, a little bit sweet, and a whole lot of delicious. I've always been a sucker for butternut squash. I mean... what's not to love? It's a hearty veggie that makes a great base for...
If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.
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If you love hummus and the rich flavor of tomatoes, you’ll ADORE this simple sun-dried tomato hummus. It’s SO versatile, creamy, easy to make, and adds instant flavor to just about everything. Enjoy it on pita, veggies, crackers, sandwiches, and more.
It’s perfect for parties, picnics, meal prep, road trips, and everything in between! Just 15 minutes and a food processor or blender required. Let’s make hummus!
This recipe is adapted from the Simple Sun-Dried Tomato Hummus in our cookbook!
Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.
To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.
These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.
The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!
This garbanzo bean salad is protein-packed and bursting with fresh flavors, perfect for a light lunch or side dish! Simple ingredients and a quick prep time make it an easy and healthy meal prep option.
When you’ve been writing recipes and cookbooks as long us we have (over a decade), it can feel like everything has been done before. So when it comes to simple ideas like garbanzo bean salad, we know it’s not revolutionary. But this one is so quick and tasty, we had to share it with you! It’s perfect for lunches or as a side dish, packed with protein and filled with zingy, herby and fresh flavors. We know we never tire of easy lunch ideas, so bring it on!
What you need for garbanzo bean salad
A can of garbanzo beans can magically become a meal with a few fresh ingredients, since they’re packed with protein for staying power. We often eat garbanzo beans for lunch, and this salad is a riff on one Alex makes often. You’ll need just a few fresh ingredients to pull it together, and you can swap things in and out easily. Here’s an outline of what you’ll need (jump to the recipe below for quantities):
Garbanzo beans: Drain and rinse the beans before adding.
Bell pepper: We used two colors of bell peppers for visual appeal, but you can use just one if you prefer. Here’s a handy guide for how to cut a bell pepper quickly.
Shallot: Shallot is integral to the flavor here; we prefer the mild onion flavor to a red onion.
Italian parsley: Fresh parsley brings an herby punch; look for Italian parsley, though curly also works.
Parmesan or Pecorino cheese: Grated sharp cheese adds a nuance to the flavor.
White wine vinegar, Dijon mustard, olive oil, dried tarragon, and salt: Mix these together to make a quick and simple dressing.
Variations and additions
This garbanzo bean salad is more of a template, really: you can swap in any of your favorite herbs, seasonings, and whatever vegetables you have in your refrigerator. Use it as a way to get creative (and make the TV show Chopped come to life in your own kitchen). Try not to add too many vegetables or you’ll have to increase the amount of dressing. Here are a few additional options:
Carrot: Peeled and thinly sliced carrots can stand in for bell pepper or be an addition.
Cucumber: Cucumber adds a nice crunch. Add a bit of English cucumber or peeled and seeded standard cucumber.
Cherry tomatoes: A handful of sliced or quartered cherry tomatoes adds a nice addition.
Garlic: We add minced garlic to just about everything, and it’s great here.
Torn or chopped herbs: If they’re on hand, add fresh chives, basil, dill, oregano, or thyme.
Celery seed: A pinch of celery seed adds a bit of complexity.
You can make garbanzo bean salad in advance if you’re using it for meal prep for lunches or dinners. It lasts refrigerated for up to 3 days. Keep in mind it’s best eaten at room temperature, so allow it to stand for a few minutes before serving. It also does dull in flavor over time, so refresh it with a pinch of salt and if desired, a drizzle of olive oil.
Make it a meal
This garbanzo bean salad is perfect as a light lunch, served with a few sides. Here are a few great ways to serve this salad or make it a more filling meal:
Bread or crackers: Add a bit of crusty artisan bread (like this no knead loaf) or hearty crackers to serve as a lunch.
Add rice or quinoa. Cook a pot of white rice or quinoa in about 20 minutes.
Whip up couscous or orzo. For an even quicker side, couscous and orzo cook up in 10 minutes.
Make it into a bowl meal, and dollop with hummus or drizzle with sauce! A creamy sauce is nice if you have some hummus in the fridge, or our best tahini sauce is pretty fast.
And that’s it! Let us know if you try this garbanzo bean salad and what you think in the comments below.
More garbanzo bean recipes
Garbanzo beans are also known as chickpeas, and they’re a staple in our diet! If you’re trying to eat vegetarian and plant-based meals, these little guys are your friends. Here are a few of our top chickpea recipes for eating them in hearty meals:
This garbanzo bean salad is protein-packed and bursting with fresh flavors, perfect for a light lunch or side dish! Simple ingredients and a quick prep time make it an easy and healthy meal prep option.
Ingredients
1 can garbanzo beans, drained and rinsed
1 orange bell pepper, thinly sliced
1/4 red bell pepper, diced (optional)
1 shallot, thinly sliced
½ cup fresh Italian parsley, chopped
2 tablespoons grated Parmesan or Pecorino cheese (optional)
Chop all vegetables as noted in the ingredients list above.
Mix all ingredients in a bowl. If omitting cheese, add a few extra pinches of salt. Store for up to 3 days refrigerated; tastes best at room temperature and if desired, add a pinch of salt or drizzle of olive oil to taste before serving.
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I lov…
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of…
An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulation…
An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good not to share!
Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful.
Soup season is my favorite season because I LOVE a good bowl of soup. A few of my favorites include: black bean soup, potato leek soup, curry lentil soup, white bean soup, and carrot ginger soup. I also love this Chickpea Soup recipe. It is easy to mak…
Soup season is my favorite season because I LOVE a good bowl of soup. A few of my favorites include: black bean soup, potato leek soup, curry lentil soup, white bean soup, and carrot ginger soup. I also love this Chickpea Soup recipe. It is easy to make, healthy, super satisfying, and full of flavor.…
This traditional Greek spanakorizo is a delicious way to brighten up your dinner table this winter. Made with fresh spinach leaves and medium grain rice (like risotto) and then topped with zesty lemon juice, chickpeas, and olives, this savory Mediterra…
This traditional Greek spanakorizo is a delicious way to brighten up your dinner table this winter. Made with fresh spinach leaves and medium grain rice (like risotto) and then topped with zesty lemon juice, chickpeas, and olives, this savory Mediterranean comfort food makes the perfect side dish or main course! However you choose to enjoy...
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s s…
This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s simple, made with nutritional ingredients, and is ready in under an hour. If you are looking for...
The famous Jennifer Aniston Salad is a hearty, flavorful recipe made with a base of quinoa and nutty chickpeas, and… 
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I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of… 
Soup season is my favorite season because I LOVE a good bowl of soup. A few of my favorites include: black bean soup, potato leek soup, curry lentil soup, white bean soup, and carrot ginger soup. I also love this Chickpea Soup recipe. It is easy to make, healthy, super satisfying, and full of flavor.…