Garbanzo Bean Salad Recipe

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Garbanzo Bean Salad

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.

  • 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.
Make-Ahead Tip
  • Prepare salad. Cover and chill for 2 to 24 hours. Serve on lettuce-lined plates.
Nutrition Facts
  • 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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