Garden Garbanzo Bean Salad with Creamy Garlic Dressing
Audrey Truitt
This recipe for Garbanzo Bean Salad is a light and healthy meal option made with chickpeas, red bell peppers, broccoli, cooked barley, fresh dill, and creamy garlic dressing.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course, Salad, Side Dish, Snack
Cuisine American
Garbanzo Bean Salad
- 2 15 oz cans chickpeas
- ½ red bell pepper diced
- 2 cups raw broccoli roughly chopped
- 1 cup cooked barley
- ¾ cup sliced Kalamata olives (optional)
- 2 tbs. fresh dill chopped
Creamy Garlic Dressing
- 2 whole bulbs of garlic
- Extra Virgin olive oil for roasting
- ⅓ cup extra virgin olive oil for the dressing
- 2 tbs. white wine vinegar
- 1 tsp. honey
- ½ tbs. Dijon mustard
- 1 tbs. mayonnaise
- 1 tbs. sour cream
- ½ tsp. Worcestershire sauce
- Salt and pepper to taste
Creamy Garlic Dressing
Preheat the oven to 400°F. Then, using a sharp knife, cut½ an inch down from the top of each garlic bulb. This will expose the top of each garlic cloves.
Then, drizzle the top of each garlic bulb with olive oil and salt and pepper.
Wrap the garlic bulbs in foil or parchment paper and then bake for 45 minutes.
After 45 minutes, take them out of the oven, and let them cool. Then squeeze out the soft cloves by pressing on the sides of the bulb.
Combine the roasted garlic, 1/3 cup of olive oil, white wine vinegar, honey, Dijon mustard, mayonnaise, sour cream,Worcestershire sauce, and salt and pepper in a blender. Then blend until smooth.
Set aside, and begin making the salad.
Garbanzo Bean Salad
In a large bowl, combine the chickpeas, red bell pepper, broccoli, barley, dill, and Kalamata olives (optional).
Pour in the whole batch of creamy garlic dressing and stir to combine.
Refrigerate for 1 hour or overnight.
Serve and enjoy!
Keyword creamy salad dressing, Healthy Lunch, healthy meal prep, meal prep, Quick Salad, Recipe for Garbanzo Bean Salad