green bowl with colorful garbanzo bean salad
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5 from 10 votes

Southwestern Garbanzo Salad

Great, fresh vegetarian salad for a summer barbeque!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 + servings
Calories 168kcal
Author Beth Neels
Cost $10



  • 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 ground cumin
  • salt and Pepper to taste


  • 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!



This recipe makes a large batch. Great for parties or potlucks!
Can be made the day before you need it.
Store leftovers in the refrigerator. Keeps for 3-4 days.
Do not freeze.


Calories: 168kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 420mg | Potassium: 265mg | Fiber: 4g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 12.5mg | Calcium: 41mg | Iron: 1.8mg