Spread garbanzo beans on paper towel; let dry 30 minutes. Prepare Pickled Vegetables: Combine seasoned rice vinegar, water, and ginger. Bring to boiling; add red onion and jalapeno. Remove from heat and cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Just because you're vegan, doesn't mean you can't hit your macros! This garbanzo bean salad is packed with 300 calories, 33% fat, 12% protein, and 53% carbs.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Garbanzo Bean Salad | ||
| 1 (15.5-oz.) can Hy-Vee no-salt-added garbanzo beans, rinsed and drained | ||
| 1 ½ tbsp. Gustare Vita olive oil | ||
| 2 tsp. Hy-Vee garlic powder | ||
| 2 tsp. Hy-Vee paprika | ||
| 2 tsp. Hy-Vee chili powder | ||
| 1 tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee salt | ||
| 2 c. fresh arugula | ||
| 1 c. cooked farro | ||
| 1 red bell pepper, seeded and cut into strips | ||
| 1 large cucumber, sliced | ||
| Pickled Vegetables | ||
| ¼ c. seasoned rice vinegar | ||
| ¼ c. water | ||
| ¾ tsp. fresh ginger, peeled and grated | ||
| ½ red onion, thinly sliced | ||
| 1 fresh jalapeno, thinly sliced | ||
| Coconut Milk Ranch Dressing | ||
| ⅓ c. canned Hy-Vee light coconut milk | ||
| 1 tbsp. vegan mayonnaise | ||
| 1 tbsp. Pickled Vegetables juice | ||
| 1 tbsp. cilantro, finely chopped | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. sea salt | ||
| Hy-Vee black pepper, to taste | ||
| Hy-Vee crushed red pepper, to taste | ||
Things To Grab
- Paper towel
- Small saucepan
- Small bowl
- Air-Fryer
Directions
Prepare Coconut Milk Ranch Dressing: Combine coconut milk, vegan mayo, Pickled Vegetables juice, cilantro, garlic powder, and sea salt. Sprinkle with black pepper and crushed red pepper.
Preheat air-fryer to 400 degrees according to manufacturer's instructions. Toss garbanzo beans with olive oil, garlic powder, paprika, chili powder, cumin, and salt. Air-fry in small batches 8 to 10 minutes or until brown and crispy.
Arrange row of arugula, farro, bell pepper, cucumber, garbanzo beans, and Pickled Vegetables on dinner plates. Serve with Coconut Milk Ranch Dressing.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 10mg
- Sodium: 330mg
- Total Carbohydrates: 40g
- Protein: 9g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%