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Garbanzo Bean Salad Recipe

Garbanzo Bean Salad Recipe photo by Taste of Home

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Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

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Garbanzo Bean Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Directions

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 273 calories, 21 g fat (3 g saturated fat), 2 mg cholesterol, 240 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Garbanzo Bean Salad in Quick Cooking March/April 2005, p45

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Garbanzo Bean Salad

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Reviewed on Mar. 30, 2012 by crochetforfun

I love this salad and make it a lot. I usually sustitutte whatever vegetable I have on hand and its always delicious!

Reviewed on Oct. 13, 2011 by mary1teach

This was very tasty! I used green onions vs. the red. And of course it had to have garlic. I also added 2T. lemon juice and a T. of fresh mint. I would definitely make it again.