smoky garbanzo bean salad

I’m willing to bet it’s happened to a lot of us. You walk into a BBQ, go to the picnic table to set down your contribution, and realize you aren’t the only one that has brought a potato salad, or pasta salad or green salad. And while I like all of those well enough, they do tend to be the standards when considering what salad to take to a potluck, so that’s why I often try to stir it up. Take something that is almost guaranteed that no one else will have brought.
This has led me to some interesting salads – ones that I might not have made if I wasn’t really on the look out for something different. My email box is constantly full of food newsletters and I follow publications and chefs on Facebook so there’s never a shortage of ideas. Like the recipe I saw on Food Republic that ultimately ended up inspiring the creation below.
This is a great salad – there’s no mayo to worry about if the salad is going to sit out, it’s good cold or room temperature and it doesn’t wilt in the heat. It’s got nice color, a variety of textures and is even better after it sits in the fridge a day or two.
The saying goes that variety is the spice of life. This salad offers variety, a bit of spice and might just kick a little life into the salad line up at the next summer gathering.
Garbanzo bean salad
Smoky Garbanzo Bean Salad
Serves 6 to 8
1 1/2 tsp Dijon mustard
1/2 tsp red pepper flakes (or more if you like it spicy)
2 tsp smoked paprika
2 Tbsp fresh lemon juice
2 Tbsp champagne vinegar
1/2 cup extra virgin olive oil
salt to taste
2-15 oz cans garbanzo beans, rinsed and drained
1 fennel bulb, trimmed and thinly sliced (about 4 cups)
1 red onion, cut in half and thinly sliced (about 3 cups)
1/2 cup fresh Italian parsley, finely chopped
In a small bowl, whisk together the mustard, red pepper flakes, smoked paprika, lemon juice and vinegar. Slowly whisk in the oil. Add salt to taste.

In a large bowl, mix together the garbanzo beans, fennel and red onion. Toss with the dressing and stir in the parsley. Place in the fridge and let sit several hours, or even overnight, to let the flavors meld. Serve cold or at room temperature.

Plated garbanzo bean salad


About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.


  1. Wow, that looks amazing. Will try this for sure.

  2. Oooh I love chickpeas and this looks fantastic!

  3. Pingback: grilled green beans & peaches with mint | bistro one six

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