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Garbanzo Beans and Beet Salad

This salad is perfect as a side dish or entrée for lunch. It tastes even better the next day!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: salad
Servings: 4 servings
Author: Lisa Grant


  • 1 15 ounce can Glory Farms garbanzo beans, drained
  • 1 cup sliced beets already cooked, can be canned or jarred
  • 1 teaspoon minced garlic
  • 1 6 ounce jar of marinated artichokes, drained
  • 1 avocado peeled, pitted and chopped
  • 3 Tablespoons olive oil
  • 1 Tablespoon white vinegar
  • salt and pepper to taste
  • 2 Tablespoons fresh chopped basil


  • In a medium bowl, mix together beans, beets, garlic, artichokes and avocado.
  • Drizzle over oil and vinegar. Mix well.
  • Season with salt and pepper to taste.
  • Mix in the basil right before serving.


This salad is perfect made the day before but it is best to add the basil right before serving.