Garbanzo Bean and Vegetable Salad
A simple, colorful sauté of tender chickpeas, red bell peppers, yellow squash, and red onion, lightly seasoned and finished with red wine vinegar for a bright, tangy flavor
Servings 15 (click to scale)
Calories 49kcal
Ingredients
- 15 oz can chickpeas, rinsed
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow squash, diced
- 1/3 cup red onion, thinly sliced
- 1 clove garlic, minced
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1/4 tsp salt
- 1 pinch pepper to taste
Instructions
- Rinse and drain the canned chickpeas thoroughly. Set aside.
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add garlic and cook 30 seconds, just until fragrant.
- Add red onion, bell pepper, and squash. Cook 4–6 minutes, stirring, until vegetables are tender but still slightly crisp.
- Remove from heat and cool.
- Combine cooked vegetables, garbanzo beans, vinegar, remaining oil, salt and pepper in a bowl.
- Store in an airtight container and enjoy chilled as a meal-prepped side dish throughout the week.
Nutrition
Serving: 0.25cup | Calories: 49kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1.5g | Sodium: 43mg | Fiber: 2g