Easy Garbanzo Bean Salad

 

Oh, hello there!

I must confess, this was intended to be posted prior to my maternity leave (hence the bright sunshine and pool backdrop), but you can’t always predict bebe’s arrival. At the time, I was going back to basics with my meal planning, focusing on easy options that take little time to prepare, and can be stretched out over a few meals. Garbanzo bean salad has entered the chat!

This recipe is full-on nostalgia for me, and it sparks the happiest of memories. My grandma used to make THE BEST tuna salad I’ve ever had, and forever have tried to replicate in some way. It’s heavy on the saltiness (getting punches from the capers, pickles, and kosher salt), with SO much freshly ground pepper. Reflecting back though, both of those things helped to mask the actual flavor of tuna, which, to be totally honest, I’m (still) not a huge fan of 😂.

With this attempt to recreate the essence of that tuna salad, I’ve swapped out the tuna for beans, and think I’ve done it justice. That being said….if you’re wanting tuna, simply swap out the beans. This recipe absolutely works both ways.

 
 

The Bean Salad

I’ve found this amount of ingredients is good for ~2-3 servings, but that totally depends on what you need. Doubling the recipe is also recommended, especially if you’re feeding a few humans, or want a decent supply of leftovers.

INGREDIENTS

  • 1 can of garbanzo beans, rinsed and patted dry

  • 2 tablespoons olive oil

  • 2 tablespoons tahini (preferably a runny variety like this one or this one)

  • 2-3 medium stalks of celery. I like mine chopped very thin, diagonally

  • 1/4 cup finely chopped red or green onion

  • 1-2 kosher dill pickles, chopped finely (a little more chunky than what relish looks like)

  • 1 tablespoon finely chopped capers (optional)

  • 3/4 teaspoon - 1 teaspoon kosher salt (depending on how salty you want this to be)

  • very generous amount of freshly ground pepper (to taste)

Other additions / modifications

  • replace the beans with tuna for a true tuna salad moment

  • replace the tahini with Greek yogurt or mayo if you prefer a creamier bean salad

  • add a teaspoon of your favorite mustard

  • additional red pepper flakes for some heat

  • additional cumin or your favorite curry powder

  • any herb of your choice! I think chives would be lovely

  • chopped pickled onions to give it more tang

  • additional lemon juice to brighten it up

INSTRUCTIONS

  1. Place dried beans in a medium-sized bowl with the olive oil and tahini. Gently mash roughly 75% of the beans, leaving some intact, but a lot more that are mashed (otherwise you’re looking at a salad that won’t stick together).

  2. Add chopped vegetables (celery, red onions, pickles, capers). Add salt + pepper to your taste preferences. I prefer a lot of salt, and typically go for one teaspoon. You may prefer less. I recommend starting with 1/2-3/4 teaspoon and then adjusting from there.

  3. Add any other “extras” like herbs, more spices. You do you.

  4. I love serving this open-faced on my favorite bread (depends on what I have stashed in my freezer, but it’s usually a sliced Tartine porridge loaf, Dave’s Killer Bread, or sourdough). This is also great on it’s own and/or with your favorite crackers. I love it with a classic Triscuit or Cheez-It.

  5. Alternatively, this is wonderful as a protein source on a big bed of salad greens, or with crudités.

  6. ENJOY IN THE SUNSHINE (preferably).

 
EatsRebecca LeeSnacks