Garbanzo Bean Tomato Salad

Name: Garbanzo Bean Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 servings.
Cuisine: Italian Recipes, Italian Salad Recipes
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

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.

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.

Originally published as Garbanzo Bean Tomato Salad in Quick Cooking May/June 2004

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.