Asparagus Garbanzo Bean Salad Recipe | PBS Food

Asparagus Garbanzo Bean Salad

Make ahead this asparagus garbanzo bean salad that keeps well in the fridge for several days. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 4-6 servings



  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 4 spears of asparagus, trimmed and thinly sliced
  • 1 (15-ounce) can of garbanzo beans, drained and rinsed
  • 1 Persian cucumber, trimmed and thinly sliced
  • 1/4 red onion, thinly sliced


  1. In a large serving bowl or mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, oregano and pepper. Then add the asparagus, garbanzo beans, cucumbers and red onion. Toss until combined. This is a great “make-ahead” salad so feel free to keep it in the fridge for up to 2 days.
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