Garbanzo Bean Tomato Salad Recipe

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Garbanzo beans, sliced tomatoes and onion are chilled with a no-fuss dressing in this change-of-pace salad that comes from Barbara Carbee's kitchen. The Brooksville, Florida reader tosses together the refreshing medley right before serving.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 3 tablespoons vegetable oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 medium tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil

Nutritional Facts

1 serving (1 cup) equals 152 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 493 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 4-6 servings.
Originally published as Garbanzo Bean Tomato Salad in Quick Cooking May/June 2004, p56

Nutritional Facts

1 serving (1 cup) equals 152 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 493 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Garbanzo Bean Tomato Salad

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Reviewed Jun. 2, 2011

"It was good enough the way it was, but I think I will add a little more vinegar next time or maybe lemon juice. Also added some feta cheese, and a little more basil, since I love basil. Maybe a little garlic? But it was still very good, and I will make it again with modifications."

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