Garbanzo Bean Salad

This week’s recipe is a refreshing and very easy to make Garbanzo bean salad. This is a great dish to parties or picnics. Enjoy.

Garbanzo Bean Salad

1 1/2 cups cooked garbanzo beans (also called chickpeas)
1 cups of fresh Arugula, lightly chopped
½ cup red bell pepper, chopped
½ cup English cucumbers, seeded and chopped
1 small yellow tomato, diced
½ cup celery, chopped
1 Tablespoon lime juice
¼ cup Extra Virgin Olive oil
1 Tablespoon fresh basil, chopped
¼ teaspoon Sea salt
Pinch Black Pepper
½ teaspoon dried oregano

Mix the garbanzo beans and all the vegetables together in a medium bowl. In a separate bowl, whisk together the lime juice, olive oil, basil, sea salt, pepper and oregano. Pour the dressing over the salad and toss gently.

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About teresa.long

Teresa Long has been with Dr. Chopra as a staff member of the Chopra Center for more than 6 years and before that spent 15 years in the natural foods industry as a caterer and personal chef. She has a degree in nutrition and is a Chopra Center certified instructor in primordial sound meditation and perfect health - The Chopra Center Ayurvedic Lifestyle Program. She also teaches Ayurvedic cooking classes and consults to individuals and organizations on recipe development. At the Chopra Center she administers the certification processes for meditation, Ayurveda, and yoga and she oversees the global network of 1000 Chopra Center certified instructors.   Teresa is a wife, a mother, and an integral part of the Chopra Center family. For more information on the Chopra Center, go to