Garbanzos, or chickpeas, add flavor and fiber to this healthy salad. To make vinaigrette, whisk together 2 tablespoons balsamic vinegar, 1/3 cup fresh parsley (chopped), 4 finely chopped garlic cloves and ground black pepper to taste. While whisking, slowly add 1/4 cup extra-virgin olive oil. Rinse and drain one 15-ounce can garbanzo beans and one 15-ounce can black beans. Then in a large bowl toss beans with a medium, diced red onion. Pour vinaigrette over the mixture and toss gently. Cover and refrigerate until needed. Serve on top of lettuce and garnish with chopped celery.

Last Updated: 03-12-2014
content provided by
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.