Easy Garbanzo Beans and Rice Salad

This Easy Garbanzo Beans and Rice Salad is made with our microwavable multigrain medley cups, red peppers, garbanzo beans, green onions and carrots. A citrusy lemon vinaigrette brings everything together!

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Easy Garbanzo Beans and Rice Salad

Cooking time PREP TIME 5 mins
Servings SERVES 1
Ready in TOTAL TIME 5 mins
Cooking time
PREP TIME 5 mins
Ready in


  • 1 cup Minute® Ready to Serve Multi-Grain Medley
  • 1/4 cup thinly sliced carrot
  • 1/4 cup canned garbanzo beans, drained and rinsed
  • 1/4 cup chopped red bell pepper
  • 2 tbsp lemon vinaigrette
  • 1 tbsp sliced green onion


  • This Easy Garbanzo Beans and Rice Salad is everything vegetarians could dream of, and more! With hearty garbanzo beans, crunchy red bell peppers, green onions, carrots and a delightful, citrusy lemon vinaigrette, it’s a truly satisfying combination.

    Step 1

  • Heat medley according to package directions.

    Step 2

  • Combine medley, carrots, beans, bell pepper, vinaigrette and green onions in a medium bowl. Toss well to combine.

It’s All in the Fixings

Are you wondering how to make the most of our multigrain medley cups? Try this Easy Garbanzo Beans and Rice Salad and enjoy whole grains and rich seeds mixed with sweet and savory veggies, all tossed in a lemon vinaigrette.

This dish gets layers of flavor from our nutty, whole grain, multigrain medley, garbanzo beans, thinly-sliced carrots, red bell peppers and sliced green onions all tossed in a bright lemon vinaigrette. Served cold, this dish stands out from most bean salads.

This mix of zesty flavor and fresh veggies pairs effortlessly well with our Minute® Ready to Serve Multi-Grain Medley.

The versatility of this microwavable grain blend knows no bounds. Use these grains to switch up and add more whole grains to any of your preferred classic recipes. Start by swapping them in for jasmine rice with this rice and fried egg stir-fry – the results will not disappoint!

Have an Extra Minute?

If you have some extra time on your hands, try making a do-it-yourself lemon vinaigrette. Combine (to taste) extra virgin olive oil, freshly-squeezed lemon juice, salt, pepper and your choice of spices. We also recommend a little Dijon mustard or minced shallot for extra zing!

The great thing about dressings is that you can taste as you go and adjust to your liking. Dressing too sour? Add a bit more olive oil. Does it need some sweetness? Drizzle in some honey. Making your own dressing doesn’t take too long and certainly adds a touch of flair to your dish.

Homemade dressings taste great and can be prepped way ahead of time. Plus, you can keep most dressings in the fridge for up to 10 days. Make one batch and you’ll have enough for different salads throughout the week. Try this Super Crunch Grain Salad or a Mediterranean-Style Rice and Quinoa Salad.

Looking for a new dinner idea tonight? Try our: stuffed eggplant recipe.

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