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Garbanzo Bean Salad

Grrr…I redid this image about three times and each time… I misspelled something!  So I’m just not going to bother… it’s one of those days.  Garbanzo (not Garbonza) beans or Chickpeas are a tasty little treat I always have around the house (because they are the main ingredient in hummus).  I love this quick summer salad that keeps well for a few days in the fridge and is quite healthy too!


  • 15 oz. can of Garbanzo beans
  • 16 oz. bag of wide egg noodles
  • 16 oz. bag frozen broccoli & cauliflower mix
  • French Vinaigrette Dressing
  • Parmesan Cheese


  1. Prepare your egg noodles as directed on the package.
  2. While your noodles are cooking, open your can of garbanzo beans and thoroughly rinse them in a strainer.
  3. Without removing your beans from the strainer, add your frozen veggies.
  4. Once your noodles have finished cooking, drain noodles by pouring the water over the veggies and beans (this thaws the veggies and cools the noodles).
  5. Empty the strainer with noodles, now thawed veggies and beans into a large bowl.
  6. Drizzle the vinaigrette over the salad while stirring with a large spoon to lightly coat everything.
  7. Sprinkle the cheese while still stirring until, again, lightly coated.
  8. Put a lid on the bowl and pop it in the fridge until entire mixture is cooled.