This Puerto Rican Ensalada de Garbanzos is an easy and flavorful side dish made with chickpeas, fresh vegetables, cilantro, and a zesty garlic lime vinaigrette. Plus, two other delicious variations included below!
Looking for a quick side dish that doesn’t require a trip to the grocery store? This ensalada de garbanzos is exactly that! Made with simple pantry staples and a handful of Latin seasonings, it’s fresh, flavorful, and comes together in minutes.
If you keep a few cans of garbanzo beans on hand, you’ll always have the makings of a delicious side dish ready to go. Just toss everything together, and in less than 10 minutes, you’ll have a fresh and flavorful salad that’s great for cookouts, family dinners, meal prep or even a light lunch.
If you love easy salads like our ensalada de granos, ensalada de pasta fría, ensalada de frijoles, and our ensalada de arroz primavera, you’re going to love this recipe too. Be sure to check out the easy Mexican and Mediterranean variations below for even more ways to enjoy this garbanzo bean salad!
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What are Garbanzos?
Garbanzos are a legume that you probably know better as chickpeas. They’re high in vitamins, mineral, fiber and are a great source of protein. With a delicious nutty flavor, they’re excellent in stews, salads and so many other fabulous dishes. For today’s recipe, we’re going with a quick, and tasty salad.
Easy Variations
Want to change things up a bit? Here are two of my favorite ways to make this garbanzo bean salad.
- Mexican Style: Chickepeas, cherry tomatoes, avocado, jalapeño, and cilantro tossed in a simple white wine vinaigrette.
- Mediterranean Style: Chickpeas, cucumbers, roasted red peppers, grape tomatoes, red onions, avocado, and parsley tossed in a tangy Dijon vinaigrette.
Both versions come together just as quickly and make a great addition to cookouts, potlucks, and weeknight dinners.
Be sure to check the recipe card below where you’ll find the full ingredient list and instructions for both versions.
Ingredients
- garbanzos (chickpeas)
- corn
- pepper
- red onion
- grape tomatoes
Garlic Lime Vinaigrette
- lime
- garlic paste
- cilantro
- olive oil
- apple cider vinegar
- salt and pepper
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
- Make the garlic lime vinaigrette by adding all the ingredients to a mixing bowl and whisk well using a fork.
- Rinse the cans under warm water to remove any dirt or factory debris from the lids.
- Open the cans and drain the liquid.
- Rinse the garbanzo beans under cool water and drain. Add them to a mixing bowl, along with the corn, tomatoes, onions and cilantro.
- Whisk the vinaigrette one more time, then add to the salad and mix everything together well.
- You can serve immediately or allow to chill in the refrigerator for 20 minutes before serving.
Serving Suggestions
This side dish pairs great with pork, chicken and beef. Check out a few of our delicious combos below.
- Puerto Rican muslos de pollo (skillet chicken drumsticks)
- Pollo a la plancha (grilled Cuban chicken breasts)
- Puerto Rican carne deshebrada with a side of white rice
- Instant pot boneless ribs or these Asian inspired juicy costillas de puerco
- Chuleton a la plancha (T-bone steak) or these mouthwatering Denver steaks
What other Beans and Vegetables Would Be Good in this Salad?
One of the things I love most about this salad is how easy it is to customize. Here are a few other ideas.
- black beans
- green beans
- pinto beans
- kidney beans
- cannellini beans
- wax beans
- cucumber slices or chunks
- broccoli florets
- feta cheese
- avocado chunks
- parsley
Storing Leftovers
Store the left overs in a plastic container and refrigerate for up to 4 days. Stir well before serving again.
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📖 Recipe
Ensalada de Garbanzos (Garbanzo Bean Salad)
Ingredients
Puerto Rican Ensalada de Garbanzos
- 2 15.5 ounce cans garbanzo beans (chickpeas) drained and rinsed
- 1 can corn drained
- 1 bell pepper green, yellow, or red, rinsed and chopped
- ½ red onion chopped or thinly sliced
- 1 cup grape tomatoes rinsed and sliced in half
Garlic Lime Vinaigrette
- handful fresh cilantro rinsed and chopped
- 1 lime squeezed
- 2 garlic cloves minced or 2 teaspoon garlic paste
- ½ cup olive oil
- ¼ cup apple cider vinegar
- salt and pepper to taste
Mexican Ensalada de Garbanzos
- 2 15.5 ounce cans garbanzo beans (chickpeas) drained and rinsed
- ½ large red onion thinly sliced
- 1 cup grape tomatoes rinsed and sliced in half
- 1 avocado pitted and diced
- 1 jalapeño, rinsed and thinly sliced
- ⅓ cup cilantro rinsed and chopped
White Wine Vinaigrette
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- ¼ cup lime juice about 2 limes
- 2 cloves garlic minced
- salt and pepper to taste
Ensalada de Garbanzos Mediterránea (Mediterranean)
- 2 15.5 ounce cans garbanzo beans (chickpeas) drained and rinsed
- 1½ cups grape tomatoes rinsed and sliced
- 1 cucumber rinsed and sliced
- 1 small red onion chopped or sliced
- 2 roasted red peppers seeded and chopped
- ⅓ cup parsley rinsed and finely chopped
- ¼ mint leaves rinsed and finely chopped
- 1 avocado pitted and chopped
Dijon Mustard Vinaigrette
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- 1 lemon juiced
- 1 clove garlic minced
- ½ teaspoon red pepper flakes
- 1 lemon zested
- salt and pepper to taste
Instructions
Garlic Lime Vinaigrette
- Add all the ingredients to a mixing bowl and whisk or use a fork.
Puerto Rican Ensalada de Garbanzo Salad
- Rinse the cans under warm water to remove any dirt or factory debris from the lids.Open the cans and drain the liquid. Rinse the garbanzo beans under cool water and drain.
- Add them to a mixing bowl, along with the corn, tomatoes, onions and cilantro.
- Whisk the vinaigrette one more time, then add to the salad and mix everything together well. You can serve immediately or allow to chill in the refrigerator for 20 minutes before serving.
Mexican Ensalada de Garbanzo Salad
- Add all the ingredients to a large bowl and stir to combine.
White Wine Vinaigrette
- Add all the ingredients to a small bowl and whisk well. Toss dressing on salad and stir well to combine. Refrigerate for 30 minutes to chill before serving.
Ensalada de Garbanzos Mediterránea (Mediterranean)
- Add all the ingredients to a large bowl and mix to combine.
Dijon Mustard Vinaigrette
- Add all the ingredients to a small bowl and whisk well. Toss dressing on top of salad and stir well to combine. Serve immediately or efrigerate for 30 minutes to chill before serving.
Notes
- black beans
- green beans
- pinto beans
- kidney beans
- cannellini beans
- wax beans
- cucumber slices or chunks
- broccoli florets
- feta cheese
- avocado
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