Garbanzo Bean Salad Recipe
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Garbanzo beans, the star of this bean salad recipe, are also known as chickpeas. Here's a delicious way to savor their nutty taste and firm texture.
Ingredients
- 1 6-ounce jar marinated artichoke hearts
- 2 tablespoons white wine vinegar
- 1 tablespoon salad oil
- 1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 3/4 teaspoon dry mustard
- 1 clove garlic, minced
- 2 15-ounce cans garbanzo beans, rinsed and drained
- 1 medium zucchini, halved lengthwise and sliced (1-1/4 cups)
- 1 cup coarsely chopped red or green sweet pepper
- 1 cup cubed cheddar cheese (4 ounces)
- 1/2 cup sliced pitted ripe olives
- Leaf lettuce
- Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts; set aside.
- For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, oil, oregano, mustard, and garlic. Cover and shake well. Set dressing aside.
- In a large mixing bowl combine garbanzo beans, zucchini, sweet pepper, cheddar cheese, olives, and artichokes. Shake dressing well; pour over bean mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours, stirring occasionally. Serve on lettuce-lined salad plates. Makes 4 or 5 servings.
- Prepare salad. Cover and chill for 2 to 24 hours. Serve on lettuce-lined plates.
- Calories 466, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 815 mg, Carbohydrate 56 g, Protein 19 g.
- Percent Daily Values are based on a 2,000 calorie diet
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