Garbanzo Bean Salad, with a chipotle, lime and roasted garlic dressing has a bit of a kick from the chipotle in the dressing. Load it up with fresh veggies and you have a colorful, delicious summer salad!
I wanted to come up with a different side dish for all of our summer picnics. You know how you always end up making the same stand by dishes (mostly, because they are requested) such as macaroni salad, potato salad, coleslaw, etc. You know the feeling, right? Well I wanted something different! This is it! Garbanzo Bean Salad with chipotle, lime and roasted garlic dressing.
It takes less than 10 minutes to put together if you have roasted garlic in the freezer (which, luckily I did) and couldn’t be easier!
I will make this later in the summer when corn is in season and roast the corn on the grill too. I think it will add a great smokiness that will compliment the chipotle dressing. Although it’s fab with canned corn! And easy too!
How to Make Garbanzo Bean Salad
- Chop tomatoes and cucmber into bite sized chunks.
- Drain corn, garbanzo beans and olives.
- Slice olives
- Paste roasted garlic with the side of your chef’s knife.
- Mince chipotle peppers. Add to mayonnaise for dressing.
- Add lime juice, cumin and lime zest to dressing. Mix well.
Add dressing to salad and mix all together well. Refrigerate until ready to serve. Can be made the day before you serve it.
This salad is easier and faster than any of the other summer salads. Not to mention healthier and gluten free, dairy free and vegetarian! Here are some other tasty salads from BCC Broccoli Salad, Ten Minute Tomato Cucumber Salad, BLT Pasta Salad.
If you love fresh veggies, why not grow your own? I’ve got some help for you. These posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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Southwestern Garbanzo Salad
Ingredients
- 30 oz cans garbanzos (chick peas)
- 15 oz can large black olives
- 15 oz can corn
- 1 pint mixed color cherry tomatoes halved
- 1 red bell pepper diced large
- 1 small cucumber large dice
- 1/2 cup diced red onion
- 1 tsp olive oil
- 1 chipotle in adobo finely minced and about 1 tsp. of the sauce depending on hot your group likes. Start with less, you can always add more.
- 1 roasted garlic whole large head
- 1 fresh lime juiced and zested
- 1/2 c mayonnaise
- 1 Tbsp cumin
- salt and Pepper to taste
Instructions
- Open and drained garbanzos, corn and black olives. Place in a large mixing bowl.
- Prepare the vegetables and add to the bowl. Mix.
- For the dressing mix the olive oil, chipotle, lime juice and zest, garlic, mayonnaise, cumin and salt and pepper in a separate bowl.
- Mix the dressing with salad, chill and serve.
- I didn't use all of the dressing for the salad but the leftover was great on green salad too!
Notes
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Nutrition
Originally Published 6/6/2016
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This salad looks and sounds delicious. I love chickpeas and this would be the perfect summer salad.
it really is super tasty, Stephanie! I especially love the Chipotle dressing!
This southwestern garbanzo salad looks like a staple to any summertime BBQ or get together.
It is so tasty! We love it! Thanks Kelly!
This salad looks lovely Beth! I love adding chickpeas to my salads and this looks so fresh and healthy!
Thanks so much, Georgie! I really appreciate that! We love it too!
I just love all things southwestern flavored! This vegetarian salad is just perfect for me! Chickpeas are my favorite!!
Me too! The spicy and lime are great together! Thanks Lauren!
I love how colorful and hearty this is! This would be perfect for a summer picnic!
I make it often in the summer! Thanks Jamie!
I love chickpeas and this looks like a great summer salad!
It really is, and it’s so easy! Thanks Krissy!
This salad looks so fresh and perfect for the summer! Thank you for sharing this idea, Beth!
Thank you Claudia! It is one of our favorites!
It never fails to make me smile how many names garbanzo beans go by, chickpeas, ceci, bengal gram, Egyptian pea… Anyway, I love the sound of this chickpea salad so many good flavours and that dressing is fab.
It’s because they are so good, they deserve lots of names to describe them! 🙂 Thanks Brian!
This salad looks so refreshing for summertime! My family are meat-lovers so I would throw some chicken on there. Thanks for the heads up about the How to Start a Garden Series!
We always eat this as an accompaniment to meats! So that works too! Thanks Jeannette!
This looks like a great side dish for the summer! I currently use chickpeas for dessert dishes, and haven’t really been able to find a healthy dish to try them in. This is a dish I definitely have to try!
I have never used chick peas in dessert. I have to check that out, they are so good for you!
We’re big fans of these beans but never eat them cold in a salad. Thanks for this recipe – it looks like a perfect lunch too.
Oh, they are really good cold in salads Amanda! That’s our favorite way to eat them!
Thank you Jas!