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Publisher Photo
I received the greatest compliment when I took this salad to our daughter's preschool potluck...and came home this an empty bowl! I've given the recipe away many times over the years.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium red onion, thinly sliced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced pimiento-stuffed olives
  • DRESSING:
  • 3 tablespoons plus 1-1/2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight. Yield: 8-10 servings.
Originally published as Garbanzo Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p53

Nutritional Facts

3/4 cup: 121 calories, 8g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium red onion, thinly sliced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and sliced
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced pimiento-stuffed olives
  • DRESSING:
  • 3 tablespoons plus 1-1/2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large bowl, combine the first seven ingredients. For dressing, combine all ingredients in a jar with tight-fitting lid. Pour over salad; toss to coat. Cover and chill for at least 2 hours or overnight. Yield: 8-10 servings.
Originally published as Garbanzo Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p53

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