1 (15 ounce) can of garbanzo beans, drained and rinsed*
1 cup of diced cucumbers
¾ cup of diced tomatoes
¼ cup of diced red onion
2 cloves of minced garlic
1 (4 ounce) can of black olives, drained and sliced
¼ cup of crumbled reduced fat feta cheese
1 teaspoon of fresh lemon juice
- 1/8 cup olive oil
- 1/4 cup white vinegar
- 1/2 teaspoon fresh or dried oregano, optional
- Salt & pepper to taste
*If using dried beans, rinse beans and soak them in water over night in the refrigerator. Drain off the water you used to soak the beans and add cold water back to them. Use a ratio of 1:3, so if you have 2 cups of beans, use 6 cups of water. Bring the beans to a boil and then reduce them down to a very slow simmer for 1-1 ½ hours. Now your beans are ready to use in any way you see fit. One 15-oz can of beans equals 1 ½ cups cooked beans.
- In a medium bowl mix all the ingredients together from chickpeas to lemon juice.
- Prepare the vinaigrette (put together all ingredients and mix).
- Add the vinaigrette to the ingredients in the bowl. Mix together, cover, chill and serve.
NUTRITIONAL INFORMATION PER SERVING
Calories 190, Total Fat 10g, Carbohydrates 19g, Fiber 5g, Protein 7g, Sodium 310mg, Cholesterol 0mg
SOURCE (OR ADAPTED FROM)
Recipe modified by CHOICES Nutrition Education Program
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