Photo courtesy of Kami Stafford
Deluxe Garbanzo Bean Salad
The basic recipe for this salad came from a Goya garbanzo bean can. I modified this recipe based on what I had around that I needed to use up, which made for the addition of many additional vegetables with the substitution of mild chili peppers for bell peppers, and whole wheat pasta. When I tasted for spices, to me, "obviously" more things were required, plus additional amounts of spices, oil and vinegar to adequately coat the additional ingredients. I only use olive oil in this for the inclusion of more monosaturated fats, which are said to increase the amount of HDL or "good" cholesterol. I am calling this the "deluxe" version of that basic salad.
Guna Involved
Guna - Satva
  • 1 15-oz can garbanzo beans
  • 1 cup whole wheat macaroni
  • 1 medium cucumber
  • 1 anheim chili pepper
  • 1 poblano chili pepper
  • 1 medium tomato
  • 1 medium onion, or 1 large sweet onion
  • 1 carrot
  • 1 teaspoon powdered garlic
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 pinch garam masala (optional)
  • 3 tablespoons wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 dash Tabasco or other hot sauce
  • Salt to taste (optional)

  • Prepare macaroni according to package directions. Boil until just "al dente", then drain in colander and rinse thoroughly until cool.
  • Drain garbanzo beans and rinse thoroughly.
  • Chop all vegetables, seeding or scraping as appropriate.
  • In large mixing bowl with cover, combine vinegar, olive oil, hot sauce, and all spices.
  • Add vegetables, garbanzo beans
  • Mix well.
  • Chill for at least 30 minutes.
Yield: 6 Servings
  • Serve in bowls at the start of a complete dinner
Back to Recipe Index Home

Copyright 2010 by Elizabeth Harper
All Rights Reserved
No part of this page may be copied as a whole or in part, except in brief citations under the "Fair Use" provision of US and International Copyright Law without written permission of the author.