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Javier Solivan
By Javier Solivan

Garbanzo and Bean Salad

10 steps
Prep:20minCook:10min
Updated at: Tue, 14 May 2024 15:14:15 GMT

Nutrition balance score

Great
Glycemic Index
39
Low
Glycemic Load
11
Moderate

Nutrition per serving

Calories277.9 kcal (14%)
Total Fat15.3 g (22%)
Carbs28.4 g (11%)
Sugars4.3 g (5%)
Protein9.7 g (19%)
Sodium362.3 mg (18%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the Ingredients:
Step 2
Drain and rinse the garbanzo beans and pinto beans.
Step 3
Dice the Campari tomatoes, avocado, and cucumber.
Step 4
Roughly chop the cashews.
Step 5
Mince the garlic.
Step 6
Mix the Salad: In a large bowl, combine the garbanzo beans, pinto beans, diced tomatoes, diced avocado, diced cucumber, chopped cashews, and minced garlic.
Step 7
Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, ground cumin, salt, and black pepper.
Step 8
Combine and Toss: Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are well coated with the dressing.
Step 9
Add Optional Ingredients: If you have fresh parsley or cilantro, chop and add it to the salad for extra flavor and freshness. For additional flavor, you can add finely diced red onion. If you enjoy cheese, sprinkle some crumbled feta or goat cheese on top.
Step 10
Serve: Let the salad sit for about 10-15 minutes to allow the flavors to meld together. Serve the salad chilled or at room temperature.

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