International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Garbanzo Bean Salad
from Auntie Woof - Oregon, USA

I am crazy about Garbanzo Beans!
I use garbanzos in salads, eat them plain and whirl the lovely beans into dips and spreads.
This easy salad has been a staple around our house for years.
Try to cut the peppers and onion smaller than the garbanzo beans.
This recipe makes about 3 cups of salad.
Serve a scoop of Garbanzo Bean Salad on a lettuce leaf and garnish with tomato, cucumber and lemon wedges.
Serves two for lunch, or 3 to 4 people as a starter or salad course.
It is especially pretty if you use several different colors of peppers in the salad.

  • One 15.5 oz. can Garbanzo Beans, rinsed and drained (about 1 1/2 cups)
  • 1/2 cup minced red onion
  • 1 cup minced green, red or yellow peppers (or use all three!)
  • 1/4 cup fresh parsley leaves
DRESSING:
  • 2 Tablespoons Olive Oil
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano flakes
  • salt & pepper to taste
OPTIONAL GARNISHES:
  • tomato wedges
  • cucumber slices
  • lemon wedges
Add first four ingredients in a medium bowl.
Mix dressing ingredients in a small bowl, stir with whisk and pour over beans, onion, pepper and parsley mixture.
Let chill in refrigerator for several hours.
To serve, place scoops of salad on lettuce-leaf-lined plates and garnish as desired.