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Garbanzo Bean Tomato Salad

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

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

Directions

  • 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.
Nutrition Facts
1 cup: 152 calories, 8g fat (1g saturated fat), 0 cholesterol, 493mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 4g protein.

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Reviews

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Average Rating:
  • califdreamin
    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.