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Feta Garbanzo Bean Salad

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 4 servings.
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.—Judy Doepel, Ballston Lake, New York

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium tomato, seeded and chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups torn mixed salad greens
  • 1/2 cup crumbled feta cheese

Directions

  • 1. Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts

2 cups: 268 calories, 16g fat (3g saturated fat), 8mg cholesterol, 586mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 vegetable.

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