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Fresh Minted Garbanzo Salad

Fresh Minted Garbanzo Salad
  • Serves: 6-8
A light and fresh summer salad using Idaho-grown garbanzo beans, tomatoes, cucumbers, onion, romaine lettuce and mint.


  • 1 pound fresh garbanzo beans- Idaho
  • 2 medium fresh tomatoes, diced- Idaho
  • 2 cucumbers, peeled, seeds removed and diced- Idaho
  • ½ medium onion, finely chopped- Idaho
  • 2 medium cloves garlic, minced- (Available at your local Farmers Market)
  • 3 tablespoons fresh lemon juice
  • 2 ½ tablespoons fresh mint, chopped
  • 2 tablespoons extra virgin olive oil
  • salt and cracked black pepper to taste
  • 1 medium head romaine lettuce
  • Wine Pairing: 3 Horse Ranch Chardonnay


  • Simmer fresh garbanzo beans in boiling water for 10-15 minutes.

  • While beans simmer, chop tomatoes, cucumber, onion, garlic, and mint.

  • Once beans are cooked, drain and rinse under cold water.

  • Add all chopped ingredients into a bowl with oil, lemon juice, salt and pepper. Toss to blend flavors and chill at least 15 minutes.

  • Serve on bed of romaine with sourdough baguettes from Zeppole Bakery.