Cresson, Garbanzo Beans, Dates Salad

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people

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Cresson, Garbanzo Beans, Dates Salad.

I am absolutely in love with garbanzo beans, or chickpeas. Any opportunity to have them incorporated in my meal is always a plus with me. A while back a prepared a chickpeas recipe, Chickpeas, Cauliflower, Curry vinaigrette that required some boiling. I really enjoyed how much softer to the bite the garbanzo beans were thus I wanted to use that method here while adding extra flavors to it.

However, all this started because at our local grocery store it was the first time I noticed they carry cresson salad, or for my Anglo-Saxon friends, watercress. I enjoyed it often growing up in France, and was super excited to bring it home and prepare a dish with it. But I did not want to prepare your basic salad either. I have also been experimenting with new spices.  Therefore, wanted to play outside my box and this recipe is the result of.

Cresson is very rich in vitamins A, C, E, and K and considered one of the healthiest vegetables with more than 50 vital minerals and vitamins.  Garbanzo beans and dates are highly nutritional too. Here you have a healthy pack lunch or dinner in your hands.  Vegan and gluten-free as well.

I am adding sumac to my repertoire of spices and cooking.  Love the flavor and how well it marries with lemon juice. They compliment each other well. Quite a diversified spice that blends well with other herbs too.


You can prepare the garbanzo and all the other ingredients with the exception of the cresson, the day before and keep it refrigerated. Bring to room temperature, add the cresson to it. Mix well and add more olive oil if you so desire, and you have a quick last-minute meal ready in no time.

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Nutrition Facts
Cresson, Garbanzo Beans, Dates Salad
Amount Per Serving
Calories 340 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 616mg27%
Potassium 751mg21%
Carbohydrates 56g19%
Fiber 12g50%
Sugar 24g27%
Protein 12g24%
Vitamin A 2035IU41%
Vitamin C 45mg55%
Calcium 155mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Cresson, Garbanzo Beans, Dates Salad

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 15-ounces garbanzo beans can, rinsed
  • 2 garlic cloves
  • 4 thyme sprigs
  • 1 bay leaf
  • ½ onion quartered
  • 1 teaspoon salt
  • 8 ounces cresson salad
  • ¾ cup chopped fresh pitted dates
  • 2 tablespoons scallions finely sliced
  • 1 whole lemon zest plus juice
  • ¼ mint leaves chopped + some for garnish (optional)
  • ½ heaping teaspoon sumac
  • 2 tablespoons olive oil


  1. In a medium pot add the rinsed garbanzo beans, thyme, bay leaf, onion, and salt. Cover with water and bring to a boil. Boil for 15 to 20 minutes, the garbanzo beans need to soft, whole but not mushy. Remove from heat and with a skimmer spatula remove the garlic, thyme, bay leaf, and onion. Drain the garbanzo beans and set aside to cool down.

  2. Once the garbanzo beans are cool down, place them in a salad bowl, and add the dates, scallions, lemon zest and lemon juice, mint, sumac, and 1tablespoon olive oil. Mix well until everything is well incorporated. Add the cresson salad, a little bit more of the remaining olive oil and mix gently and serve.

  3. Garnish with fresh mint and more lemon zest, however, this step is optional.


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Comments (4) Post a Reply

  1. Preeti Shridhar says:

    Great looking salad.
    Love chickpeas in salads. Makes it filling and a good protein option for vegetarians.

    1. Giangi Townsend says:

      Thank you Preeti, I am trying to incorporate more vegetarian recipes or suggestions on how to make it more vegetarian.
      Thank you for stopping by Giangi’s Kitchen.

  2. Mayuri Patel says:

    Absolutely a delightful salad, any excuse to enjoy some dates. Filling and healthy too. Hopefully will get a chance to make this salad soon but without the cresson. Will use other salad leaves.

    1. Giangi Townsend says:

      Thank you, Mayuri. You can replace the cresson with arugula or spinach, it will be delicious as well and I am sure you will enjoy it.
      Enjoy it and thank you for stopping by Giangi’s Kitchen.

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