Cuban Garbanzo Salad

To save some prep time, you can make this with canned garbanzos. You'll need about 5 cups canned (about 3 cans).

Country of Origin
Preparation time

1 lb. dried garbanzo beans
2 tbsp. salt
1 green bell pepper
1 red bell pepper
1 red onion
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 garlic cloves, minced
Salt and freshly ground black pepper


1. In a large saucepan, soak garbanzo beans in water to cover by 2 inches for at least 8 hours, or overnight. Drain, rinse well, and return to the saucepan, Add 2 quarts of water and simmer, covered, for 1 hour. Add salt and simmer 15 minutes more or until tender. Drain beans and set aside to cool.

2. Bring a medium saucepan of water to a boil. Cut tops off bell peppers and remove core and seeds. Blanch peppers in boiling water for 1 minute. Drain well. When cool enough to handle, dice peppers.

3. Peel and slice onion and soak in a bowl of ice water for 10 minutes. Drain, pat dry, and dice.

4. In a large bowl, combine garbanzo beans, diced peppers, and diced onion. In a small bowl, whisk together lemon juice, vinegar, oil, coriander, cumin, and garlic. Add salt and black pepper to taste. Pour dressing over vegetables and toss gently. Serve chilled.