This black bean and garbanzo bean salad is a fresh, vibrant dish that’s perfect for any occasion. Whether you're prepping for a summer cookout, looking for a quick and healthy lunch, or even making an easy side for dinner, this simple recipe checks all the boxes. Packed with plant-based protein, fresh herbs, and a zesty dressing, it's a delicious fiesta bean salad that can be enjoyed at room temperature or chilled. Plus, it features colorful fresh veggies, making it a great main dish or perfect side dish.

Garbanzo bean salad served in small bowls with bread on the side

A Note About Beans Salads:

Bean salad is such an easy convenient make head meal that it is in weekly rotation, if not more frequently, at our house. I have an ever-growing list of bean salad recipes with different combinations of dressings, fresh herbs, and a variety of beans. Because I have so many different kinds of recipes, I never get old with this simple and satisfying dish. With that said, I think in almost all cases, the bean type could be swapped in each recipe. The dressings, fresh herbs, and other vegetable combinations will work well with all kinds of beans. Here are some of my other bean salad recipes: 3-bean salad, white bean, Chickpea, and Kidney Bean Salad, edamame salad recipe, kidney bean, black bean and corn, Italian cannellini, and garbanzo bean salad.

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Ingredient Notes
Instructions
How to Serve
Tips, Tricks, and Alterations
Recipe

Ingredient for bean salad, arranged on the counter

Ingredient Notes

Black beans and garbanzo beans: I use canned black beans and canned chickpeas (also known as garbanzo beans) for convenience. Just be sure to drain and rinse them thoroughly with cold water to remove excess sodium. The black beans add a hearty texture, while the garbanzo beans give a nutty flavor and are packed with plant-based protein.

Bell pepper: I love using red bell pepper for its sweetness and bright color, but you can easily substitute with green or yellow bell peppers if that's what you have on hand. It adds a satisfying crunch to this black bean chickpea salad.

Cucumber and fresh herbs: Finely chopped cucumber adds a refreshing crunch, and the cilantro and mint bring an aromatic burst to the salad. You can also use fresh flat-leaf parsley if you prefer.

Za’atar seasoning: This simple recipe uses Za'atar for a Middle Eastern-inspired twist. If you don’t have Za’atar, try using dry oregano or cumin as a flavorful substitute.

Dressing ingredients: The dressing is made with a base of extra virgin olive oil, lime juice, garlic, and honey. The cumin and cayenne pepper add just the right amount of spice, and the jalapeño pepper or pickled Fresno peppers offer a bit of heat.

Instructions

Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey, garlic, cumin, and cayenne pepper. Stir in the chopped jalapeño or banana peppers for extra flavor.

Prep the salad ingredients: In a large bowl, combine the drained black beans, garbanzo beans, chopped bell pepper, cucumber, cilantro, mint, and Za'atar seasoning. Gently toss everything together.

Add the dressing: Pour the dressing over the salad and mix well. Let it sit for 10-15 minutes so the flavors can meld. For even better results, refrigerate the salad in an airtight container for an hour or more.

Serve: Serve this delicious fiesta bean salad chilled or at room temperature for a refreshing meal or side dish. It pairs wonderfully with tortilla chips or pita bread for added texture.

Black Bean and Garbanzo Bean Salad with bread on the side

How to Serve

I love bean salad served on a crusty piece of bread.
Serve as a main dish or perfect side dish with tortilla chips.
Spoon over a baked potato for a hearty meal.
Top with creamy avocado or feta cheese for extra richness.
Add to a bowl of brown rice for a satisfying grain bowl.
Serve alongside grilled meats or veggies as a great appetizer or side dish.

Chickpea and black bean salad served in a small bowl

Tips, Tricks, and Alterations

Extra fresh flavors: If you love fresh herbs, feel free to add more! Flat-leaf parsley or fresh basil make excellent additions to the cilantro and mint already in the recipe.
Change the beans: This recipe works well with any beans you have on hand. Try swapping the garbanzo beans for canned black beans, canned kidney beans, or even pinto beans. You can also mix in different types of beans for variety.
Amp up the veggies: Add more fresh veggies like cherry tomatoes, red onion, green pepper, or white onion to enhance the crunch and flavor. If using red onion, soak it in cold water for 10 minutes to mellow out the bite.
Swap the dressing: If you don't have lime juice, substitute with lemon juice or red wine vinegar. Both will add tanginess, but be sure to taste and adjust with a bit more honey if needed.
Spicy variation: For more heat, add an extra jalapeño pepper, a dash of chili powder, or even sprinkle in some garlic powder for extra kick.
Add some crunch: Top your salad with tortilla chips, sliced avocado, or even sprinkle in feta cheese for a delightful contrast in textures.
Storage tip: This salad keeps well in the fridge for up to three days in an airtight container. The flavors actually get better the longer it sits, making it a fantastic option for meal prep.
Make it a meal: This is a protein-packed chickpea and black bean salad that’s filling enough to stand alone. Pair it with a large avocado, spoon it over brown rice, or serve it as part of a light dinner.

If you’ve tried this Black Bean and Garbanzo Bean Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

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