Garbanzo Bean Salad with Citrusy Dressing Recipe

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Garbanzo Bean Salad with Citrusy Dressing Recipe

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5 1
Publisher Photo
The recipe for this simple bean salad comes from Donna Smith of Victor, New York. Her refreshing side gets extra zest from fresh herbs and a citrusy dressing. Chilling it lets the flavors blend...and gives you time to tend to the rest of the meal.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped red onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Leaf lettuce

Directions

In a bowl, combine the beans, onion, parsley and mint. In a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, salt and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined plates. Yield: 4 servings.
Originally published as Garbanzo Bean Salad in Light & Tasty October/November 2003, p9

Nutritional Facts

1/2 cup: 167 calories, 8g fat (1g saturated fat), 0 cholesterol, 616mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped red onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Leaf lettuce
  1. In a bowl, combine the beans, onion, parsley and mint. In a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, sugar, salt and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined plates. Yield: 4 servings.
Originally published as Garbanzo Bean Salad in Light & Tasty October/November 2003, p9

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