Favorite Garbanzo Bean Salad Recipe
Favorite Garbanzo Bean Salad Recipe photo by Taste of Home

Favorite Garbanzo Bean Salad Recipe

Publisher Photo
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!"
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Garbanzo Bean Salad in Quick Cooking March/April 2005, p45

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.

Reviews for Favorite Garbanzo Bean Salad

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Mar. 30, 2012

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

MY REVIEW
Reviewed Oct. 13, 2011

"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."

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