Food You Can Eat: Garbanzo Bean Salad

This recipe is from Taste of Home. You top it with your choice of protein, from tofu (pictured) to steak. I didn’t use the feta cheese – and I should have. All told, an acceptable dinner salad.

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1-1/2 cups coarsely chopped English cucumber

1 can (2-1/4 ounces) sliced ripe olives, drained

1 medium tomato, or several grape tomatoes, seeded and chopped

1/4 cup thinly sliced red onion

1/4 cup chopped fresh parsley

3 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

5 cups torn mixed salad greens

1/2 cup crumbled feta cheese   

Directions

Place the first 6 ingredients in a large bowl; toss to combine. Whisk the lemon, oil, and pepper and toss with the greens. Plate the greens, scoop on the garbanzo mixture, and top with the crumbled feta cheese. Finish with protein: sliced steak, chicken, shrimp, tofu, whatever.

Nutrition per Serving

These come out to 134 calories with 8g fat, 12g carbs, and 5g protein.

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About Elliecoo 514 Articles
Four dogs, one partner. The dogs win.

9 Comments

        • I’m lazy, @Memeweaver, and I typically double-ish the recipe when I make it (2 cans of tomatoes, dump in the spices, a medium sized onion, etc), so I just rinse a whole can of garbanzos, then drain ’em & dump the whole can’s worth in!😉😆💖

          Buuuuut when I make it, I’m also planning to eat it for a few days, and it basically fills up a whole 12″ skillet/frying pan (according to the Calphalon measurements I found, 108-ish oz, or a bit over 3 quarts?)…

          so adding that whole can of beans means there *are* plenty, but it’s not like you’re chewing your way through beans to get to the sauce–you just have a bean or a couple in *most* of the bites you eat😉

           

  1. Thanks for the reminder on this type of salad, Ellie!

    It’s basically what comes with the entree at a few of the local Middle Eastern/Mediterranean restaurants we occasionally order from, and I LOVE it, but never quite knew how to put together the “dressing” part😃💗💞💓

    And I’d agree with you on the “better with the cheese” part–it’s good without a salty/sharp/briny cheese on top, but great, when you DO have chiz on it!

    Although in a pinch, a good salty/crumbly Mexican cheese  like Cotija or a good sharp-tasting Chevre will work in there, too!😉💖

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