Garbanzo Bean Salad with Mustard Dressing

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

We’re having a taste of summer here in California!

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

I’m certainly not complaining, the warm weather has lifted my spirits and satisfied my urge for change (well…almost…more on that below).

Cold meals have suddenly become a lot more appetizing with this hot(ter) weather. This incredibly simple salad was inspired by the bowl of avocados that I picked from my mom’s tree last week that all managed to ripen at the same time – that’s nature for ‘ya, but it sure puts the pressure on:

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

Back to the salad…it’s really just canned garbanzo beans mixed with some chopped veg, with a simple dressing of mustard and freshly-squeezed citrus juice. The avocado makes it divine:

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

Here’s the recipe:

Garbanzo Bean Salad with Mustard Dressing
 
Author:
Recipe type: Salad
Serves: 3
Ingredients
  • 1 15-ounce can garbanzo beans
  • ¼ medium red onion
  • 2 medium limes
  • 1 large lemon
  • 1 teaspoon grainy mustard
  • 1 teaspoon yellow mustard
  • 2 large celery ribs
  • 1 medium red bell pepper
  • black pepper, to taste
  • 1 large or 2 medium avocado
Instructions
  1. Rinse and drain the beans well and pour into a large bowl.
  2. Chop the onion very finely and add to the beans.
  3. Juice the limes and lemon and pour the juice into the bowl, as well as both the grainy and yellow mustards.
  4. Slice the red bell pepper and celery and then chop into small pieces. Add to the mixture, along with freshly ground black pepper, to taste.
  5. Lastly, cut the avocado in half, remove the pit, and use a dull knife to cut it into cubes. Use a spoon to scoop the cubed flesh into the bowl.
  6. Stir the ingredients well to combine and, ideally, let sit in the refrigerator for at least one hour before serving (this gives the salad some time for the flavors to meld).
  7. Serve cold or at room temperature.

 

Sitting poolside while munching is pretty much my ideal scenario, wearing yoga clothes all day long ‘cuz they’re so dang comfortable:

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

I could get used to this:

Garbanzo Bean Salad from Carrie on Vegan | www.carrieonvegan.com

Oh yeah, the teaser I gave about change? It involves something very important to all of us females…hair! If you follow me on Twitter or Instagram, then you’ll know I’m no longer a blond, seems as if going back to my roots is a theme with me these days. I’ll share an updated photo as soon as I get a good one…my darker color is requiring some tweaking. :)

Hungry for more avocado-based recipes or celebrating Cinco de Mayo? If so, then you might like my recipe for the World’s Easiest Guacamole.

Or, if you’re like me and just have an abundance of avos in the house, you could always go for this Avocado Chocolate Mousse served with some goji berries on top (just a suggestion that I highly advise you take at once, ha ha):

Avocado Chocolate Mousse from Carrie on Vegan | www.carrieonvegan.com

By the way, congrats to Kate M. who won my second $100 Vitacost.com gift card giveaway. I hope to have some more cool stuff to share with you soon, so stay tuned.

P.S. I have a Carrie on Vegan Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff. Check it out and don’t forget to download my app for iPhones and iPads, Vegan Delish, for over 165 whole food, plant-based recipes. 

Comments

  1. says

    Aaaah this salad by the pool sounds heavenly. It’s like 90 degrees here already which means it’s going to be a hot ass summer. I’m ready for salads.

  2. Patty says

    Carrie, I just love to see you enjoying a nice salad poolside! Lovely! And, you look so pretty!! Thank you, for this yummy salad recipe. I’m putting this on my list of ” must make ASAP recipes”! I clicked the Instagram link, and your new hair is beautiful! Happy weekend! :)

    • says

      Thanks, Patty! I’m soaking up the sunshine and relaxation time…I’m trying to do really nice things for myself lately. :)

  3. says

    I will try this salad soon. Avocados is one of my all time favorite foods….having an avocado tree would be heaven to me! Love your new hair color:):)

  4. says

    I was just looking at my counter, where two perfectly ripe avocados are waiting for me, and I was wondering what to do with them! Because we all know how avocados are only perfectly ripe for a frustratingly short amount of time, and a girl can only eat so much avocado toast!

    • says

      So, Jenni, are you going to go the salad direction or the chocolate mousse direction? I’m partial to the chocolate. :) Enjoy whatever you end up making!

  5. Ceil Hook says

    If it ever gets warm up north, I will make this for sure! We are still eating soups and stews. It is supposed to get up in the 60s later this week, but mornings and evenings are still in the 40s.

  6. says

    Wow love the pool shots! I would love if it was warm enough here to swim =)
    Great sounding salad – it’s about to warm up here this coming week, so I’m looking forward to cool & refreshing foods like this (and chocolate avocado mousse of course!).
    And I triple love your new hair!!!!

  7. Lisa S. says

    Carrie,
    I loved the Garbanzo bean salad and it was a big hit at our Mother’s Day lunch. I will definitely make this many times again!! Thank you!!

  8. Michelle says

    I’ve been aware of (and afraid of) the chocolate-avocado pudding for so long, but I finally gave it a try, and I’m flat out astounded. I can’t believe the texture (that’s the part I was worried about). It’s super great! Now I just need to get my husband to try it. He’s pretty hardcore E2L, but still a scaredy-cat about the chocolate/avocado.

    BTW, I live in the high desert and often make the trip down to PS. Palm Greens is one of my favorite places too. The Zen Wrap with Ginger-Miso dressing is alarmingly good.

    • says

      Awww, thanks for the awesome message, Michelle!!! I’m so glad you liked the avo pudding. I’ve also done a version with silken tofu which helps reduce the fat content, but it seems to require more dates to cover up the taste of the tofu. Thanks for the heads up on the Zen Wrap…must try!!! :)

  9. says

    Hi Carrie!

    How did you color your hair? Is it henna? I’m concerned about chemicals during coloring. What can you advice?

    • says

      Hi Tina! I went the conventional route with my hair color. My only consolation is that the darker color is less caustic than the bleach I was using to get it blond! So, in other words, I have no helpful advice except that henna is probably a really great option. :)

  10. says

    You look way much prettier in dark hair color!:) Actually scared of the chemical treatment in color. For fear of toxin build up. Just paranoid much @@

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