French Meets Greek: Garbanzo Bean Salad

Did you know that a daily serving of beans—like the garbanzo beans featured in this recipe—might be a key denominator in helping lower cholesterol, naturally?  The recent study published in the Canadian Medical Association Journal indicates that just one (yep, just one) serving a day of beans, peas, chickpeas or lentils can significantly reduce “bad cholesterol” and therefore the risk of cardiovascular disease (1).

Both my grandmothers swore by serving beans at almost every meal.  I’m sure they couldn’t connect exactly why these amazing little pulses were so incredibly healthy; they just believed these foods were nutritious because their mother thought so (and probably lived a relatively disease-free life).  Here’s more stuff on the health benefits of beans and some of my favorite recipes.

Garbanzo Bean Salad

Stella’s French Meets Greek Garbanzo Bean Salad


1 head radicchio, finely chopped

1 fennel bulb, finely chopped

1 package, frozen heirloom Parisian carrots

1 tsp. butter

1 tsp. fresh thyme

1 can organic garbanzo beans, drained

1 lemon, squeezed

½ cup fresh extra virgin olive oil

1 avocado, slivered

2 ounces feta, crumbled

Sea salt and pepper to taste


Use a medium to large salad bowl and combine the radicchio and fennel; set aside.

Heat the butter in a saucepan and add the carrots and thyme.  Gently sauté until the carrots are softened and heated throughout.   Add to the salad bowl and mix.

Use a small mixing bowl and add the garbanzo beans, 3 tablespoons of olive oil, 2 tablespoons of the fresh lemon juice and mix until beans have a crushed-like texture; season with salt and pepper.

Serve the salad individually by topping with the garbanzo mixture.

Display the avocado and feta on top.

Enjoy this super tasty, French meets Greek salad recipe!