Garbanzo Cucumber Salad Recipe

5 1 4
Garbanzo Cucumber Salad Recipe
Garbanzo Cucumber Salad Recipe photo by Taste of Home
Publisher Photo

Garbanzo Cucumber Salad Recipe

Read Reviews
5 1 4
Publisher Photo
This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium cucumber, sliced and quartered
  • 1/2 cup sliced ripe olives
  • 1/3 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 3 tablespoons canola oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper

Directions

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings.
Originally published as Garbanzo Cucumber Salad in Taste of Home August/September 1996, p11

Nutritional Facts

1/2 cup: 145 calories, 8g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium cucumber, sliced and quartered
  • 1/2 cup sliced ripe olives
  • 1/3 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 3 tablespoons canola oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  1. In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings.
Originally published as Garbanzo Cucumber Salad in Taste of Home August/September 1996, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarbanzo Cucumber Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 2061061 3969
Reviewed Aug. 30, 2013

"We really like this one. And heaven forbid, it's healthy! I did add a little more lemon -both rind and juice, and may add more next time, as I love the lemon flavor. And maybe more parsley. I did add some Feta cheese, which was a good option. I will most certainly make this again, but may double it. yummm!"

Loading Image