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Colorful Garbanzo Bean Salad Recipe

Colorful Garbanzo Bean Salad Recipe

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
TOTAL TIME: Prep: 30 min. + standing YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Colorful Garbanzo Bean Salad

Sort By :
MY REVIEW
Reviewed May. 2, 2015

"good but it was missing something."

MY REVIEW
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
Reviewed Aug. 14, 2012

"EVEN MY KIDS LOVE THIS!!!!"

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