Garbanzo Bonanza Salad

Garbanzo beans, also called chickpeas, are a member of the legume family, which includes peanuts, lentils, peas, and beans such as black, white, kidney, and pinto. They add just the right sturdy texture to pair with the crunchy and juicy ingredients in this salad.

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Hands-on time: 20   |    Total time: 20   |    Makes: 4 Cups


Cutting board
Sharp knife (adult needed)
Can opener
Colander or strainer
Medium-sized bowl
Measuring cup
Measuring spoons
Large spoon


1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed with cold water
1 small English cucumber (the plastic-wrapped kind), diced, or 1 regular cucumber, peeled, seeded,* and diced
1 cup cherry or grape tomatoes, halved
2 tablespoon olive oil
1 tablespoon red wine vinegar or fresh lemon juice
1 teaspoon dried oregano
1⁄2 teaspoon kosher salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in the bowl and stir well. Now taste the salad. Does it need more vinegar or lemon juice or a pinch more salt? If so, add it and taste again.
  2. Cover and refrigerate at least 1 hour and up to overnight to let the flavors blend.

* To seed a cucumber, cut it in half lengthwise and scoop the seeds out with a teaspoon.


Add cup pitted olives (any kind) and cup crumbled feta cheese


The word “chickpea” originates from the Latin cicer, which means, yes, chickpea. The term “garbanzo bean,” on the other hand, comes from the Old Spanish word arvanço, which also means chickpea. In other words, people have been eating these beans for a really long time!