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Chickpea and Edamame Salad
Lunch Asian

Chickpea and Edamame Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Beet Hummus
Lunch

Beet Hummus

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
  2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager

Garbanzo Bean Salad
Lunch

Garbanzo Bean Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
  2. 2 Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
  3. 3 Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

By Dottie

Preety's Chickpea Salad
Lunch

Preety's Chickpea Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Tuna Antipasto Salad Bowl
Lunch

Tuna Antipasto Salad Bowl

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
  2. 2 Toss salad with salad dressing immediately before serving.

By SweetBasil

Three Bean Salad With Celery
Lunch

Three Bean Salad With Celery

4.4

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

By Kara

Bob's Three Bean Salad
Lunch

Bob's Three Bean Salad

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

New Year Three-Bean and Artichoke Salad
Lunch

New Year Three-Bean and Artichoke Salad

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Decadent Hummus
Lunch

Decadent Hummus

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.

By Karra Showen

Vegan Tuna Salad
Lunch

Vegan Tuna Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

By General

Balsamic Tuna Salad
Lunch

Balsamic Tuna Salad

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
  2. 2 Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

By DUBYANGE

Purple Fiddle Hummus
Lunch American

Purple Fiddle Hummus

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica

Three Bean Salad with Corn
Lunch

Three Bean Salad with Corn

3.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
  2. 2 Chill in refrigerator for 8 hours or overnight.
  3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Mediterranean Chickpea Salad I
Lunch American

Mediterranean Chickpea Salad I

4.5

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H

Veggie and Cilantro Hummus Sandwiches
Lunch

Veggie and Cilantro Hummus Sandwiches

4.5

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
  2. 2 Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
  3. 3 Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.

By The Messy Cook

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Hearty Vegetable Soup
Lunch

Hearty Vegetable Soup

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, garbanzo beans, rice, soy sauce, thyme, ground black pepper, garlic powder, and dill weed in a large pot over high heat.
  2. 2 Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes.

By Sadie