Marinated Chickpea Salad

"Chickpeas and garbanzo beans are the same thing, and have a great taste in this refreshing salad."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by mianbao photo by mianbao
photo by mianbao photo by mianbao
photo by mianbao photo by mianbao
Ready In:
1hr 10mins




  • In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
  • In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
  • Pour dressing over salad and mix well.
  • Refrigerate at least 1 hour before serving, 2-3 hours is better.

Questions & Replies

Got a question? Share it with the community!


  1. This was very good and quite flavorful. I added a bit of dried mint too. I served it as a side dish at a backyard barbecue and everyone enjoyed it.
  2. Healthy and delicious. The perfect start to a New Year. I used frozen "steam in a bag" corn, added some roasted peppers and half of a jalapeno. Yum! I love that you can pretty much throw in whatevever you would like to use because the flavor base is so delicious, it's hard to mess it up. Thank you.
  3. This is a great salad, and nice to have in the fridge, ready to serve with a sandwich. The dressing is very nice, and just the right amount. Thanks for the recipe! It is filed in my favorites.
  4. This recipe was prepared on the weekend using dried chickpeas that were cooked with garlic, onion and a bay leaf rather than using canned. I served it on a bed of lettuce. It's delilcious. DD is taking the leftovers to school for her lunches.
  5. very nice taste. SIMple


  1. This salad was pretty good! Easy to make. We used yellow onions instead of red and rice vinegar instead of cider and white because it was what we had on hand. Will make again and use red onions and we plan on adding cucumber next time.
  2. This is really nice. The dressing is good - not too sour, not too oily, not too spicy. Just right. I think with this dressing you could vary the vegetables as you liked. I stayed with the recipe except for substituting green onion for the red onion. Mmmm. Thank you for sharing this recipe with us.


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at I may occasionally post something extra I have here. If you have questions, you can always contact me at
View Full Profile

Find More Recipes