Menu Inspiration

Tomato Garbanzo Bean Salad

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by Shamrock Foods Nutrition Services Team
Portions: 18 ½ cup

This easy to prepare salad is a perfect summer salad when the tomatoes are in peak freshness.


  • 2 oz Aspen Gold Canola Oil (SF# 4386151)
  • 1 lb + 14 oz Bountiful Harvest Canned Garbanzo Beans, Rinsed & Drained (SF# 1909921)
  • 1 1/3 Tbsp Katy’s Kitchen Ground Cumin Seed (SF# 4608111)
  • 2 lbs + 12 oz Markon First Crop Red Grape Tomatoes, Halved (SF# 2043241)
  • ½ cup Markon Ready-Set-Serve Fresh Parsley, Chopped (SF# 1908743)


  • 2 oz Aspen Gold Canola Oil
  • 1 oz Katy’s Kitchen Red Wine Vinegar (SF# 2175711)
  • 2 tsp Markon First Crop Yellow Onions, minced (SF# 4761781)
  • 1/2 tsp Katy's Kitchen Ground Black Pepper (SF# 4612451)
  • 1/2 tsp Katy’s Kitchen Sea Salt (SF# 4994511)


  1. Preheat oven to 350 F.
  2. Toss chickpeas with oil and cumin, place in a single layer on a sheet pan lined with parchment paper.
  3. Bake for 20-30 minutes.**
  4. In a large bowl, mix oil, vinegar, onion, salt, and pepper.
  5. Add roasted chickpeas, tomatoes, and parsley. Toss to combine. Chill until ready to serve.*
  6. Serve ½ cup or menued portion.

    Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.  

    • *All Cold Holding- All foods should be held 41 degrees F or below.  
    • **All Hot Holding- All foods should be held at 135 degrees F or above.  
    • Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination. 

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