Garbanzo Bean Salad
This
recipe makes about 3 cups of salad. Try to dice the
peppers and onion smaller than the garbanzo beans. Serve
a scoop of Garbanzo Bean Salad on a lettuce leaf and
garnish with tomato, cucumber and lemon wedges. Serves
two for lunch, or 3 to 4 people as a starter or salad
course. It is especially pretty if you use several
different colors of peppers in the salad.
SALAD:
One 15.5 oz. can Garbanzo Beans, rinsed and drained (about 1½ cups)
½ cup minced red onion
1 cup minced green, red or yellow peppers (or use all three!)
¼ cup fresh parsley leaves
DRESSING:
2 Tablespoons Olive Oil
2 teaspoons red wine vinegar
¼ teaspoon dried oregano flakes
Salt & pepper to taste
OPTIONAL GARNISHES:
Tomato wedges
Cucumber slices
Lemon wedges
Add first four ingredients in a medium bowl. Mix
dressing ingredients in a small bowl, stir with whisk
and pour over beans, onion, pepper and parsley mixture.
Let chill in refrigerator for several hours. To serve,
place scoops of salad on lettuce-leaf-lined plates and
garnish as desired.
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