Vegan Garbanzo Bean Salad

You can serve this as a side dish; it is great for potlucks. Or, mix this salad with your favorite lettuce for a heartier salad. Serve with pita toasts (page 272).

  • 3 medium carrots, peeled, diced
  • 1 can garbanzo beans (14.5 oz)
  • 2-3 tablespoons red onions, finely diced
  • ½ cup green olives, sliced
  • Red pepper flakes, to taste
  • 1 tablespoon of fresh parsley, chopped
  • 1 tablespoon of canola oil (optional)
  • 3 tablespoons white balsamic vinegar
  • Freshly ground pepper, to taste
  • Garlic salt, a dash or two

Steam or boil diced carrots until tender, about 5 minutes, drain and set aside. Rinse garbanzo beans in cold water and drain.  Mix beans, carrots, red onions, green olives, red pepper flakes, and parsley together in a salad bowl. Mix oil (if using) with vinegar, red pepper flakes, garlic salt and pepper in a separate bowl and then pour over the vegetables and toss. Chill well before serving.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.