Garbanzo Cucumber Salad

Name: Garbanzo Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Ingredients: 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 medium cucumber, sliced and quartered; 1/2 cup sliced ripe olives; 1/3 cup chopped red onion; 1/4 cup minced fresh parsley; 3 tablespoons canola oil; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1/2 teaspoon grated lemon zest; 1/4 teaspoon salt, optional; 1/8 teaspoon pepper

This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 cup sliced ripe olives
1/3 cup chopped red onion
1/4 cup minced fresh parsley
3 tablespoons canola oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Directions

In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

Nutrition Facts

1/2 cup: 145 calories, 8g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Garbanzo Cucumber Salad in Taste of Home August/September 1996

Reviews

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Average Rating:

califdreamin

Aug 30, 2013

We really like this one. And heaven forbid, it's healthy! I did add a little more lemon -both rind and juice, and may add more next time, as I love the lemon flavor. And maybe more parsley. I did add some Feta cheese, which was a good option. I will most certainly make this again, but may double it. yummm!