Garbanzo Bean Salad II

This recipe is a great way to use up a can of garbanzo beans or those last few spoonfuls of tomato sauce! It’s also very versatile so you can add different spices and vegetables as the mood strikes! You can also experiment with different vinegars and beans in the recipe. Can be served immediately or refrigerated overnight to allow flavors to combine and the vegetables to marinate in the liquid. Pasta sauce may be used instead of tomato sauce.

Original recipe makes 4 servings


1 (15 ounce) can garbanzo beans, drained and rinsed
5 tablespoons tomato sauce
1 cup sliced celery
1 clove garlic, minced
1/2 small onion, thinly sliced
1/2 small onion, diced
3 tablespoons distilled white vinegar
1 tablespoon dill
ground black pepper to taste

  • PREP

    10 mins


    10 mins


  1. In a bowl, gently toss the beans, tomato sauce, celery, garlic, sliced onion, diced onion, distilled white vinegar, dill, and pepper.


Calories: 104 kcal
Carbohydrates: 20.3 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 4.3 g
Protein: 4.4 g
Sodium: 338 mg