Summery Garbanzo Bean Salad (Vegan Friendly)

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“Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!”

Ingredients Nutrition

  • Salad
  • 2 (15 ounce) cans garbanzo beans, rinsed and drained well
  • 2 garlic cloves, peeled and finely minced
  • 14 red onion, peeled and diced
  • 14 cup Italian parsley, minced
  • 6 dates, pitted and thinly sliced (she used deglet noors)
  • 8 pitted kalamata olives
  • 12 teaspoon thyme (she used dried but you can use fresh if you have it)
  • salt, to taste
  • black pepper, to taste
  • Dressing
  • 14 cup extra virgin olive oil
  • lemon juice (juice of 1/2 lemon, approximately)
  • 14 cup balsamic vinegar (dark)
  • 2 teaspoons honey (use agave or other suitable sweetener for the vegan version) or 2 teaspoons Agave (use agave or other suitable sweetener for the vegan version)


  1. Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl.
  2. Whisk together the dressing and pour over the bean mixture. Stir gently.
  3. Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight.
  4. Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach.
  5. Yield is estimated.

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