Summery Garbanzo Bean Salad (Vegan Friendly)

Recipe by COOKGIRl
READY IN: 15mins


  • Salad
  • 2
    (15 ounce) cans garbanzo beans, rinsed and drained well
  • 2
    garlic cloves, peeled and finely minced
  • 14
    red onion, peeled and diced
  • 14
    cup Italian parsley, minced
  • 6
    dates, pitted and thinly sliced (she used deglet noors)
  • 12
    teaspoon thyme (she used dried but you can use fresh if you have it)
  • salt, to taste
  • black pepper, to taste
  • Dressing
  • lemon juice (juice of 1/2 lemon, approximately)
  • 14
    cup balsamic vinegar (dark)
  • 2
    teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)


  • Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
  • Whisk together the dressing and pour over the bean mixture. Stir gently.
  • Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
  • Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
  • Yield is estimated.