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Garbanzo Bean Salad

Recipe Wednesday here with a great way to reinvent leftover meat in the fridge- make a Chickpea Salad! You just need a can of Chickpeas, some briny goodies from the fridge, and Voila! This can be served as a side, or it makes a yummy lunch.⁠

Prep Time:

Cook Time:




10 Minutes

5 Minutes


Mountain Joy, Tuscan Blend

Side Dish, Salad, Gluten Free, Quick & Easy, Vegan

What You Need

  • 1 can chickpeas⁠

  • 1 cup sliced cherry tomatoes⁠ (you can also use cucumbers, carrots, whatever delicious veggies are in your produce drawer!)

  • 1/2 cup chopped scallions⁠

  • Leftover meat (we used a handful of chopped chicken breast)⁠ (substitute tofu, tempeh or extra veggies to make this meal vegan!)

  • 1 6oz carton of feta or gorgonzola ⁠(substitute your favorite vegan crumble cheese)

  • 2 tablespoons olive oil ⁠

  • A few cracks fresh black pepper⁠

  • 2 tsp Mountain Joy Seasoning Blend ⁠

  • Balsamic vinegar⁠

  • 1 cup of brined or pickled veggies (Use your favorite olives, pepperoncinis, artichoke hearts, etc.)⁠

What To Do

  • Add your olive oil, black pepper, and Mountain Joy to a small pan and heat on low for 2 minutes. Be careful not to fry or burn the seasonings.

  • Pour the entire contents of the pan to a mixing bowl and add the other ingredients except for the balsamic vinegar. ⁠

  • Fold everything until it comes together.

  • Drizzle in a little bit of balsamic and lightly fold. Move contents to a serving bowl and drizzle again with the balsamic.⁠


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