Donna's Garbanzo Bean And Cucumber Salad

This is a refreshing, colorful, summer salad and it is so easy to put together. Serve it as a main course vegetarian salad or as a side salad with grilled meat or chicken.

  • 1 can (15 ounces) garbanzo beans (chick peas), drained
  • 1 large cucumber, peeled and diced
  • 1 cup cherry tomatoes, cut in half
  • 1 medium red bell pepper, thinly sliced
  • 1 cup pitted black olives, cut in half
  • 1/4 cup chopped parsley
  • 3 ounces fat-free feta cheese, crumbled
  • 3 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Splenda or sugar
  • salt and freshly ground pepper to taste

In a large salad bowl, combine beans, cucumber, tomatoes, pepper, olives, parsley, and feta cheese. In a small jar, combine dressing ingredients. Mix well and pour over salad. Cover and refrigerate until ready to serve.

Note: Other canned beans such as black beans or kidney beans can be added to this salad. Increase the dressing amount as needed.

Serves 4

Nutritional Information per serving:

Calories: 270 Fat, gm.: 14 Protein, gm.: 11 Carbs, gm.: 28 Cholesterol, mg.: 0 Fiber, gm.: 5.7

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