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Garbanzo Bean Salad

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A light but substancial Mediteranean style salad with lots of veggies. Serve with thick slices of crusty bread and an ice cold cider.

Yield: 2-4 servings
Time: 1 hour prep, 2 hours marinade


garbanzo beans
8 oz of cauliflower florets
1 small zucchini
1 small japanese eggplant
1 small red pepper
half a lemon for garnish

4 tbs. olive oil
1 tbs juice of half a fresh lemon
1 tbs. red wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1-4 tsp. fresh ground black pepper


Rinse and drain beans if you are using canned garbanzo beans Lightly steam the cauliflower florets for 5-7 minutes or until just tender. Slice the zucchini into 1 inch pieces and lightly steam for 3-5 minutes or until just tender Slice the eggplant into 1 inch pieces and lightly fry in the olive oil for 5 minutes or until lightly browned. Just cover the bottom of the pan with water, cover with a lid and steam for an additional 3-5 minutes or until the eggplant can be pierced by a fork with little resistance. Cut the red pepper into bite size pieces. Cut the half lemon into slices for garnish.
Combine all ingredients for the dressing and whisk until blended and smooth. Combine the salad ingredients in a bowl and pour the dressing over the top. Allow to marinade for 2 hours to let the flavors blend. Adjust for seasonings, add the lemon for garnish and serve.
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