Warm Garbanzo & Tomato Salad Recipe

Publisher Photo

Warm Garbanzo & Tomato Salad Recipe

Be the first to add a review
Publisher Photo
I created this salad on a whim while on a trip with friends. We put together a bunch of ingredients we had on hand, and the result was a winner! —Brittany DeSalvo, New Richmond, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon ground cinnamon
  • 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 24 cherry tomatoes
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon garlic salt
  • 1 medium bunch romaine, torn (about 8 cups)
  • 1 cup salad croutons

Directions

In a small bowl, whisk vinegar, 2 tablespoons oil, honey, Italian seasoning and cinnamon.
In a large skillet, heat remaining oil over medium-high heat. Add beans, tomatoes, onion salt and garlic salt; cook and stir 5-7 minutes or until heated through.
In a large bowl, combine romaine and croutons. Add bean mixture; drizzle with dressing and toss to coat. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Warm Garbanzo & Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 cup: 106 calories, 5g fat (1g saturated fat), 0 cholesterol, 134mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil, divided
  • 2 tablespoons honey
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon ground cinnamon
  • 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 24 cherry tomatoes
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon garlic salt
  • 1 medium bunch romaine, torn (about 8 cups)
  • 1 cup salad croutons
  1. In a small bowl, whisk vinegar, 2 tablespoons oil, honey, Italian seasoning and cinnamon.
  2. In a large skillet, heat remaining oil over medium-high heat. Add beans, tomatoes, onion salt and garlic salt; cook and stir 5-7 minutes or until heated through.
  3. In a large bowl, combine romaine and croutons. Add bean mixture; drizzle with dressing and toss to coat. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Warm Garbanzo & Tomato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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 forWarm Garbanzo & Tomato Salad

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