Green Bean and Garbanzo Bean Salad

Jane Brody's Good Food Book
This is a quick, crowd-pleasing addition to any picnic or family gathering. Garbanzo beans, also called chickpeas, are packed with protein and fiber.
Prep Time 15 minutes
Cook Time 7 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American, Mediterranean
Servings 6
Calories 110 kcal



  • 1 pound green beans
  • 1 can (15.5-ounce) garbanzo beans
  • 1/4 red onion


  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola oil


  • Wash beans and trim ends. Cut into 2-inch lengths. Peel and finely chop red onion and garlic.
  • Wipe off top of garbanzo bean can. Drain and rinse beans.
  • Steam green beans until tender-crisp, about 7 minutes.
  • Place steamed green beans and garbanzo beans in a large bowl.
  • In a small bowl, combine vinegar, chopped garlic, basil, salt, pepper and oil.
  • Add dressing to bean mixture and stir to combine. Cover and chill until ready to serve.


Smart Shopping Tips
  • Purchase green beans that are firm enough to snap when bent. Avoid any that are browning or limp. Buying beans in bulk allows you to pick the best ones.
  • When purchasing canned vegetables, check the label for “no salt added” or “reduced sodium” if available. Rinsing canned vegetables for 3 minutes reduces about half of the salt.
Cooking & Serving Tips:
  • Frozen green beans work well in this recipe. Cook according to package directions and drain before adding to garbanzo beans.
  • Fresh basil may be used instead of dry. When using fresh herbs, use 1 tablespoon fresh for one teaspoon of dry.
  • Any heart-healthy oil may be used. Olive oil and safflower oil are good choices.
  • Use any type of vinegar that you prefer.
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