Chickpea Salad with Lemon Mint Vinaigrette
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
A refreshing vegetarian bean salad infused with lemon and mint.
  • 3 tablespoons olive or grape seed oil
  • 4 tablespoons fresh squeeze lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon zest
  • 3 minced garlic cloves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 – 15 ounce can garbanzo beans rinsed and drained
  • ½ cup grape tomatoes, halved
  • ½ cucumber, seeded and chopped
  • ½ red bell pepper, chopped
  • ¼ cup onion, chopped
  • ⅓ cup packed fresh chopped mint leaves
  1. In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
  2. Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
  3. Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.
Recipe by Savory Sweet Life at