10 Minute Garbanzo Bean Salad is an easy recipe that comes together in minutes! Serve over greens, grains, or all on its own.
I have the easiest salad recipe for you today and I can’t get enough of it! Which is a good thing because between the testing and the recipe shooting and the video shooting, I’ve made this a number of times in the last few weeks.
It’s the kind of meal that can be made once and eaten in a variety of ways. Put it over greens, put it over grains, or put it over sliced cucumbers – my personal favorite. It’s just the kind of meal I appreciate these days because hunger while breastfeeding always hits me quickly, and I need things that can be ready to be devoured in a few minutes. That image of the disheveled mom with crazy hair, leaky boobs, baby in arms, shoveling food into her mouth? Yup, that’s me.
With this in the fridge, I can quickly slice up some vegetables and put the salad over top of them – or if I’m really desperate – just eat it straight! Speaking of desperation, I haven’t really experienced it quite yet. My parents just left, so I’ve really only had one day to survive on my own. We’ll get into our own schedule soon enough, and I feel ready to get into a groove of feedings, walks, naps, and keeping the house as clean and germ-free as possible (as possible as that is with a toddler in our midst).
The best thing about this salad is that it comes together in just 10 minutes! Garbanzo beans (or chickpeas…what do you call them?), artichoke hearts, sun-dried tomatoes, and feta cheese are tossed with a simple dressing. Watch how easy it all is below:
SO, as you can see, I’ve started experimenting with videos! Which is exciting and I’m so glad I finally just jumped in and got to it. I’ve always been nervous because video is not really my thing, and I’d like my videos to look as good as the professionally shot and edited ones, but we all have to start somewhere, right? I hope you enjoy them, let me know!
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon oregano
- salt & pepper to taste
- 1-15 oz can garbanzo beans, drained and rinsed
- 1-14 oz can artichoke hearts, drained and roughly chopped
- ½ cup crumbled feta cheese
- ⅓ cup roughly chopped sun-dried tomatoes (I used ones packed in oil)
- In a large bowl, whisk together oil, vinegar, oregano, salt, and pepper.
- Add remaining ingredients to bowl and stir until combined.
- Season with salt and pepper if necessary.
- Serve plain, or over greens or grains.
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations!