Colorful Garbanzo Bean Salad Recipe

3 4 5
Colorful Garbanzo Bean Salad Recipe
Colorful Garbanzo Bean Salad Recipe photo by Taste of Home
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Colorful Garbanzo Bean Salad Recipe

Read Reviews
3 4 5
Publisher Photo
Because this salad is most flavorful when it refrigerates for a few hours, it's a nice make-ahead option for lunch. —Diana Tseperkas, North Haven, Connecticut
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + standing

Ingredients

  • 1 medium sweet red pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 6 cherry tomatoes, halved
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon pepper

Directions

Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon peel and pepper. Pour over bean mixture; toss to coat. Chill until serving. Yield: 4 servings.
Originally published as Colorful Garbanzo Bean Salad in Healthy Cooking August/September 2012, p60

Nutritional Facts

2/3 cup: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 436mg sodium, 20g carbohydrate (4g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 medium sweet red pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 6 cherry tomatoes, halved
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon pepper
  1. Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
  2. Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon peel and pepper. Pour over bean mixture; toss to coat. Chill until serving. Yield: 4 servings.
Originally published as Colorful Garbanzo Bean Salad in Healthy Cooking August/September 2012, p60

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dublinlab User ID: 1682119 250081
Reviewed Jul. 4, 2016

"Lovely and easy. I used my home canned roasted red peppers. Made a little more dressing. I would make this again. Great lunch with a piece of bread and butter. Janet. VFE"

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ahmom User ID: 3426126 225792
Reviewed May. 2, 2015

"good but it was missing something."

MY REVIEW
ppolen User ID: 1614953 219245
Reviewed Jan. 30, 2015

"Nothing special. I was really looking forward to this one, but it failed to knock my socks off. Won't be making it again."

MY REVIEW
mama4kids User ID: 5786620 192590
Reviewed Aug. 14, 2012

"EVEN MY KIDS LOVE THIS!!!!"

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