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Zesty Garbanzo Green Salad

I grow an organic vegetable garden, and this salad is a tasty way to make use of my delicious bounty. It’s light and refreshing on a hot summer day. I recommend using whatever fresh ingredients you like best. You can also roast the tomatoes whole with the rest of the veggies. —Jennifer Huey, Baltimore, MD
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1/2 pound fresh green beans, trimmed
  • 1 medium zucchini, cut into 1/2-inch cubes
  • 3 green onions, chopped
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 4 cups fresh spinach, torn
  • 2 cups cherry tomatoes, halved
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons minced fresh basil

Directions

  • In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool.
  • Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.

Test Kitchen tips
  • The crushed red pepper adds a little heat to this salad. If you prefer a mild flavor, just leave it out.
  • If you don't have fresh basil, add 1/2 to 1 teaspoon dried basil.
  • Nutrition Facts
    3/4 cup: 124 calories, 6g fat (1g saturated fat), 0 cholesterol, 323mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 4g protein. Diabetic exchanges: 1 vegetable, 1 fat, 1/2 starch.

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