Rainbow Summer Garbanzo Bean Salad

Rainbow Summer Garbanzo Bean Salad

So, it is the age old question….is it called a chickpea or garbanzo bean?  I am seriously not sure.  In Spain we call them garbanzos, so I am going with that. Is there even a difference?  Well, whatever.  When we first moved to Spain, I wanted to show my husband that I could cook…really, I could!   Not that I was a crappy cook in the US, Ok..I was.  Numerous nights of “wow…this is so good”, while trying to breath through our noses while chewing.  Keep in mind that this was 16 years ago, and man have things changed.  Anyway here in Spain with the abundance of fresh fruits and veggies, I guess you could say I was just more motivated.  I grabbed all of the most colorful things I got from the local fruit stand one day, threw a ton of garlic, and voila…a rainbow confetti super fun salad!  This is so good, it can be used as a side dish or even for dinner.  I even find myself eating it while I am working.  The whole. Damn. Bowl. 

Rainbow Summer Garbanzo Bean Salad

Rainbow Summer Garbanzo Bean Salad

Rainbow Summer Garbanzo Bean Salad

Rainbow Summer Garbanzo Bean Salad
Serves 6
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 cans ( 15 oz.) jarred or canned garbanzo beans
  2. 1 green bell pepper
  3. 1 red bell pepper
  4. 1 yellow bell pepper
  5. 3 large ripe tomatoes
  6. 2 cloves garlic minced
  7. 1/2 lime (juice)
  8. 1/2 large purple onion diced
  9. salt and pepper to taste
  10. BBQ seasoning (optional)
Instructions
  1. Drain and rise the beans
  2. dice all of the veggies finely
  3. add them to the bowl
  4. squeeze lime, and season with salt, pepper, and spices
  5. Drizzle with olive oil
  6. Toss until well mixed, and refrigerate 1 hour before serving
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