Summer Garbanzo Bean Salad | Olives-n-Okra
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Summer Garbanzo Bean Salad Recipe

Prep Time 4 hours 15 minutes
Cook Time 2 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 174kcal
Author Olives-n-Okra

Ingredients

  • 1 cup dry garbanzo beans
  • teaspoons salt
  • 4-6 cups water more if needed
  • 12 black olives sliced
  • 1/4 cucumber quartered and sliced
  • ½ to mato cored, seeded, and diced
  • 1 stalk celery diced
  • 5 scallions diced
  • ½ green bell pepper seeded and diced
  • 1 carrot diced
  • 4 tablespoon extra virgin olive oil
  • juice of 1 lemon
  • 1 tablespoon cilantro chopped
  • Salt & pepper to taste

Instructions

  • Wash beans and cover with 4-6 cups of water. Soak for at least 4 hours. Discard water and replace with 4 cups of fresh water and 1½ teaspoons salt. Bring to a boil over medium heat. Reduce heat to simmer and cook for 1½ -2 hours (add more water if needed).
  • While beans are cooking, prepare the cucumber, scallions, green pepper, carrots, celery and tomato. When the beans are tender, remove from heat, drain, and cool. Add the vegetables and olives to the beans. Adjust salt and pepper. Cut the lemon in half. Squeeze both halves into the bean mixture. Add the olive oil and cilantro and toss gently.