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Garbanzo Bean Salad Recipe

I received the greatest compliment when I took this salad to our daughter's preschool potluck...and came home this an empty bowl! I've given the recipe away many times over the years.

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Garbanzo Bean Salad Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium red onion, thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
DRESSING:
3 tablespoons plus 1-1/2 teaspoons red wine vinegar
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 121 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 319 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Garbanzo Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p53