Publisher Photo
Publisher Photo
Fresh flavors come through in this lightly dressed salad that’s ideal for warm-weather eating. The mozzarella cheese is a must! Thanks to Merwyn Garbini of Tucson, Arizona for the recipe.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 4 medium tomatoes, cut into wedges
  • 2 cups thinly sliced celery
  • 1 small red onion, halved and thinly sliced
  • 4 ounces part-skim mozzarella cheese, cubed
  • DRESSING:
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large salad bowl, combine the beans, tomatoes, celery, onion and cheese.
In a small bowl, whisk dressing ingredients. Pour over bean mixture; toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Garbanzo Salad in Simple & Delicious July/August 2008, p27

Nutritional Facts

3/4 cup: 117 calories, 7g fat (2g saturated fat), 5mg cholesterol, 216mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 4 medium tomatoes, cut into wedges
  • 2 cups thinly sliced celery
  • 1 small red onion, halved and thinly sliced
  • 4 ounces part-skim mozzarella cheese, cubed
  • DRESSING:
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large salad bowl, combine the beans, tomatoes, celery, onion and cheese.
  2. In a small bowl, whisk dressing ingredients. Pour over bean mixture; toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Garbanzo Salad in Simple & Delicious July/August 2008, p27

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