Gonzo Garbanzo

This delicious bean salad is easy to prepare. For best flavor, cover and refrigerate one hour to allow flavors to mingle. We know it’s hard to be so patient, but it really is better this way.

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Hands-on time: 15   |    Total time: 75   |    Makes: 4 Servings (3 cups)


Cutting board
Sharp knife (adult needed)
Can opener
Colander or strainer
Measuring cup
Measuring spoons
Mixing bowl


1 unit (15-ounce) can garbanzo beans (chickpeas), drained and rinsed with cold water
1⁄2 cup raisins, currants, or dried cranberries
1 cup chopped flat leaf parsley leaves
2 unit scallions or ¼ small red onion
1 tablespoon fresh lemon juice
1 cup black or green olives, pitted and chopped
1 bunch flat-leaf spinach or one 5-ounce bag of baby spinach


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 mix well.
  2. Cover and refrigerate at least one hour to let the flavors mingle. You may store refrigerated up to two days.

*Garbanzo beans are also called chickpeas.

*”Pitted” means with the pits removed.