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Favorite Garbanzo Bean Salad

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Ingredients

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped sweet onion
  • 1/2 cup whole ripe olives, halved
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 celery rib, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • Dash dried oregano

Directions

  1. In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts

1 cup: 273 calories, 21g fat (3g saturated fat), 2mg cholesterol, 240mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 4g protein.

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