Fresh Minted Garbanzo Salad

A light and fresh summer salad using Idaho-grown garbanzo beans, tomatoes, cucumbers, onion, romaine lettuce and mint.

Serves 6-8


  • 1 pound fresh garbanzo beans
  • 2 medium fresh tomatoes, diced
  • 2 cucumbers, peeled, seeds removed and diced
  • ½ medium onion, finely chopped
  • 2 medium cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 ½ tablespoons fresh mint, chopped
  • 2 tablespoons extra virgin olive oil
  • salt and cracked black pepper to taste
  • 1 medium head romaine lettuce


  1. Simmer fresh garbanzo beans in boiling water for 10-15 minutes.
  2. While beans simmer, chop tomatoes, cucumber, onion, garlic, and mint.
  3. Once beans are cooked, drain and rinse under cold water.
  4. Add all chopped ingredients into a bowl with oil, lemon juice, salt and pepper. Toss to blend flavors and chill at least 15 minutes.
  5. Serve on bed of romaine with sourdough baguettes from Zeppole Bakery.


  • Wine Pairing: 3 Horse Ranch Chardonnay