Garbanzo Bean Salad

Salata Hoummos Haab (sa-la-ta hum-moose hab)


Preparation info

  • Difficulty


  • Serves


    (About 1 quart )

Appears in

This is such a healthy salad, and a great way to enjoy garbanzo beans, tossed with fresh garden vegetables in an aromatic dressing of garlic, lemon, and olive oil. The salad is delicious served with Grilled Chicken Kebabs, Lamb Kebabs, or Beef Fingers at picnics, barbecues by the pool, or the beach.


For the Salad

  • 1 (15- or 16-ounce) can garbanzo beans, drained
  • 1 cup diced tomato (½ inch); use firm red tomatoes
  • 1 cup peeled and diced cucumber (½ inch)
  • ½ cup radish (cut in half—tip to tail, sliced inch half rounds)
  • cup diced green bell pepper (¼ inch)
  • cup coarsely chopped green onion; use light and dark green parts
  • ½ cup coarsely chopped flat-leaf parsley; use green leafy parts and tender stems
  • 1 large clove garlic
  • 1 teaspoon salt
  • 4 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil

Special equipment

A pestle (a garlic press will do).


Prepare Ahead

You can prepare the vegetables up to 1 day in advance. Serve as directed.

To Prepare the Salad

Combine the first 7 ingredients in a mixing bowl. Refrigerate covered until ready to serve.

In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the lemon juice and olive oil and mix well. Refrigerate covered until needed.

Toss the dressing with the salad and refrigerate about 1 hour prior to serving. For an extra crunch, add 1 cup pita croutons to the salad prior to serving (see the recipe for pita croutons).