Fava Bean and Garbanzo Bean Salad Recipe
This Fava Bean Chickpea Salad is a delicious and vibrant dish that you can whip up in just 10 minutes! Packed with bright, zesty flavors and a variety of textures, it’s perfect for lunch, as a light main course, or a side dish for dinner. The combination of chickpeas and fava beans brings a nutty, earthy element, while the fresh herbs and tangy lemon vinaigrette add a refreshing flavor.
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Servings: 4
Equipment
- 1 small bowl and whisk
- 1 large bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Dressing:
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper to taste optional
Salad:
- 1 can (14 ounce) fava beans or broad beans rinsed and drained
- 1 can (14 ounce) chickpeas rinsed and drained
- ½ English cucumber diced
- 1 medium red bell pepper diced
- 1 small shallot thinly sliced
- 3 green onions or scallions thinly sliced
- ½ cup (22 grams) fresh mint leaves loosely packed, thinly sliced
- ½ cup (8 grams) fresh cilantro or parsley loosely packed, chopped
- 1 pinch red pepper flakes (optional)
Instructions
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, cumin, salt, and pepper until well combined.zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 garlic clove, ¼ teaspoon fine sea salt, ¼ teaspoon black pepper to taste
- In a large bowl, combine the fava beans, chickpeas, cucumber, red bell pepper, green onion, and fresh herbs. Pour the vinaigrette over the salad and gently toss to coat everything evenly. Sprinkle with red pepper flakes if using.1 can (14 ounce) fava beans or broad beans, 1 can (14 ounce) chickpeas, ½ English cucumber, 1 medium red bell pepper, 1 small shallot, 3 green onions or scallions, ½ cup fresh mint leaves, ½ cup fresh cilantro or parsley, 1 pinch red pepper flakes
- Let the salad sit for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
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Notes
- If the shallots or red onions are too pungent, soak them in cold water for 10 minutes before adding to the salad to mellow their flavor.
- Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will deepen as the salad sits, making it even more delicious the next day. Enjoy it chilled or bring it to room temperature before serving for the best taste and texture.
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