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This Mediterranean Garbanzo Bean Salad is fresh, flavorful, and packed with protein and fiber. Tossed in a tangy pomegranate molasses dressing, it’s perfect as a light meal, side dish, or meal prep favorite!
Type of Cuisine:
Meditrranean
Prep Time: 15 minutes.
Cook Time: 0 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 cups garbanzo beans (chickpeas) (cooked or 1 can, drained and rinsed) | |
| 1/2 cup cherry tomatoes, halved | |
| 1 cup Persian cucumber slices | |
| 1/2 cup Kalamata olives, sliced | |
| 1/2 cup red radish sliced | |
| 1/4 cup fresh chopped dill | |
| 1/4 cup fresh chopped mint | |
| 1/2 cup fresh green onions |
For the Pomegranate Molasses Dressing:
| 3 tablespoons extra virgin olive oil | |
| 1 tablespoon pomogrante molasses | |
| 2 tablespoons fresh lemon juice | |
| 1 tablespoon red wine vinegar | |
| 1 garlic clove minced | |
| 1 teaspoon Dijon Mustard | |
| 1/2 teaspoon dried dill ( optional ) | |
| 1 teaspoon dried mint ( optional ) |
Preparation
1
Prepare the Salad:
In a large bowl, combine the garbanzo beans, cherry tomatoes, cucumber, green onion, radish, Kalamata olives, and fresh herbs (parsley, dill, and mint).
In a large bowl, combine the garbanzo beans, cherry tomatoes, cucumber, green onion, radish, Kalamata olives, and fresh herbs (parsley, dill, and mint).
2
. Make the Dressing:
In a small bowl or jar, whisk together olive oil, pomegranate molasses, lemon juice, red wine vinegar, garlic, Dijon mustard, dry mint, and oregano Season with salt and black pepper to taste.
In a small bowl or jar, whisk together olive oil, pomegranate molasses, lemon juice, red wine vinegar, garlic, Dijon mustard, dry mint, and oregano Season with salt and black pepper to taste.
3
Combine:
Pour the dressing over the salad and toss gently until everything is well-coated. For the best flavor, let the salad sit for 10-15 minutes before serving, allowing the dressing to meld with the ingredients.
Pour the dressing over the salad and toss gently until everything is well-coated. For the best flavor, let the salad sit for 10-15 minutes before serving, allowing the dressing to meld with the ingredients.
4
Serve:
Serve as-is or garnish with additional parsley or a drizzle of pomegranate molasses for a finishing touch.
Serve as-is or garnish with additional parsley or a drizzle of pomegranate molasses for a finishing touch.