Garbanzo Cucumber Salad Recipe

Garbanzo Cucumber Salad Recipe photo by Taste of Home

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This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California

This recipe is:

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Diabetic Friendly

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Garbanzo Cucumber Salad Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons canola oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Directions

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings.

Nutritional Analysis: One 1/2-cup serving (prepared without salt) equals 145 calories, 8 g fat (0 saturated fat), 0 cholesterol, 251 mg sodium, 18 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Garbanzo Cucumber Salad in Taste of Home August/September 1996, p11