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Garbanzo Bean Tomato Salad Recipe

Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.

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Garbanzo Bean Tomato Salad Recipe

Prep: 15 min. + chilling

Yield: 4-6 Servings

15 15

Ingredients

3 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Directions

In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 152 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 493 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Garbanzo Bean Tomato Salad in Quick Cooking May/June 2004, p56

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Garbanzo Bean Tomato Salad

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(1-1) of 1 reviews

Reviewed on Jun. 02, 2011 by califdreamin@nemont.net

It was good enough the way it was, but I think I will add a little more vinegar next time or maybe lemon juice. Also added some feta cheese, and a little more basil, since I love basil. Maybe a little garlic? But it was still very good, and I will make it again with modifications.