Greek Chickpea Salad Recipe (Garbanzo Bean Salad)

5 from 3 votes

Greek Chickpea Salad Recipe (Garbanzo Bean Salad)

This healthy Greek chickpea salad (Garbanzo bean salad) with rice and corn is one of those chickpea recipes you'll make on repeat. It's vegan, gluten-free with a simple Mediterranean-style dressing.

Prep Time15

Cook Time1

Total Time1 15

Course: Lunch, Main Course, Salad, Side

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 611kcal

Author: Makos

Ingredients

For the chickpeas:

2 cups dried chickpeas
5 cups water
1 tablespoon baking soda

For the salad:

1 cup black rice (you can also use brown rice, parboiled rice or long grain rice)
2 cups sweet corn (frozen)
2 red bell peppers chopped
1 cup parsley chopped
1 cup sweet cherry tomatoes sliced (optional)

For the dressing:

4 tablespoons lime juice or half the amount lemon juice, freshly squeezed
the zest from 1 lime
4 tablespoons olive oil extra virgin
0.5 teaspoon salt or to taste
1 tablespoon sumac or sweet red pepper flakes

US Customary - Metric

Instructions

Soak the chickpeas from the previous day: Transfer the dried chickpeas in a large bowl filled with 5 cups water and the baking soda. Let them soak for 10-18 hours.
Cook the chickpeas: Rinse the chickpeas very well and transfer them to a pot. Fill with enough water to cover them by 2 inches and cook over high heat. As the water starts to get warm the chickpeas will foam. Remove the foam with a slotted spatula. When the water starts to boil reduce heat to a gentle simmer and cook for 45-60 minutes until the chickpeas are tender. Rinse with cold water and drain well.
Cook the rice: Bring a pot with plenty of water to a boil and cook the rice according to the time on the packadging. Pour it to a sieve, rinse with water and drain well.
Make the dressing: Transfer all the ingredients to a jar, close with the lid and shake well.
Transfer all of the ingredients for the salad to a large bowl. Pour the dressing over the salad and toss gently to combine. Taste and adjust the salt and the lime juice or the olive oil if needed.
Serve or chill in the fridge and serve it cold later.

Notes

This recipe yields 5 servings of 611 calories if served as a main course or 8 servings of 377 calories if served as a side/salad.
First zest and then juice the lime. It's easier that way!
I usually add the corn frozen to the salad. You can also add it to the pot with the rice two minutes before you take it off the heat.
You can soak a big batch of chickpeas overnight, use the quantity you want and freeze the rest. It will save you from the process of soaking them the next time you want to use them.
Alternatively, use this Greek ladolemono dressing.

More Salads to Try:

Nutrition