Garbanzo bean salads are my current go-to lunch. You can make them over the weekend (or whenever you have free time) and enjoy them all week! Garbanzo beans are packed with protein and fiber so they keep you fueled and feeling full throughout the day. It is so easy to pack these salads with tons of nutritious and delicious vegetables!
Ingredients
- 1 can (15 ounces) garbanzo beans, rinsed and drained well
- 1 cup black beans, rinsed and drained well
- ½ medium red onion, diced
- 1 – 2 jalapenos, seeded and minced
- 1 medium tomato, seeded and diced
- ¼ cup cilantro, chopped
- ½ tablespoon apple cider vinegar
- ½ tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper
Directions
- Rinse and drain the garbanzo beans and black beans
- Chop/dice/mince all veggies and combine them with the garbanzo and black beans
- Whisk together the apple cider vinegar, lemon juice, olive oil and all seasonings
- Drizzle dressing mixture over salad
- Stir to combine
- Let sit in refrigerator for at least one hour before serving – best if can sit overnight
