Garbanzo And Black Olive Salad
A vibrant, flavorful salad combining creamy chickpeas, briny olives, and fresh red peppers, perfect for light lunches or as a side dish for Mediterranean-inspired meals.
Ingredients
- 1 (15 1/2 to 19 oz.) can garbanzo beans, drained ⓘ
- 1 large red pepper, coarsely chopped ⓘ
- 1/2 cup pitted ripe olives, each cut in half ⓘ
- 1/4 cup olive or salad oil ⓘ
- 2 tablespoons minced red onion
- 2 tablespoons red wine vinegar ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon dried parsley flakes ⓘ
Instructions
- About 10 minutes before serving, mix all ingredients together in a medium-sized bowl.
Tips & Substitutions
For a more robust flavor, consider adding some minced garlic or a squeeze of lemon juice. If you prefer a spicier kick, diced jalapeños can be a great addition. Substitute the garbanzo beans with white beans for a different texture. This salad is also perfect for meal prep; it can be made in advance and the flavors will meld beautifully over time.
Serving Suggestions
Serve this salad as a refreshing side dish at summer barbecues or alongside grilled meats. It pairs beautifully with Lupe Salad or Dilled Cucumber And Tomato Salad for a Mediterranean-inspired meal. For a heartier option, consider serving it on a bed of greens or with pita bread for a light lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature. If it thickens, simply toss it with a little olive oil or water to rehydrate before serving. Avoid freezing, as the texture of the beans and vegetables may change.
Nutrition & Diet Analysis (per serving)
Each serving of Garbanzo And Black Olive Salad contains roughly 82 calories, with 4g protein, 12g carbohydrates, and 2g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried garbanzo beans instead of canned?
Yes, you can use dried garbanzo beans. However, you'll need to soak and cook them beforehand. Soak the beans overnight and boil them until tender, which usually takes about an hour. Once cooked, drain them and let them cool before mixing with the other ingredients.
Is this salad suitable for vegan diets?
Absolutely! This Garbanzo And Black Olive Salad is entirely vegan. It features plant-based ingredients, making it a great option for those following vegan recipes. Enjoy it as a light meal or a side dish without any animal products.
What can I add for extra protein?
To boost the protein content, consider adding diced tofu or some cooked quinoa. Grilled chicken or chickpea croutons can also be a great addition for those who are not strictly vegan. These options will enhance the salad while keeping it satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).