Zesty Garbanzo Green Salad Recipes

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

SPICY GARBANZO SALAD

Spicy Garbanzo Salad image

Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.

Provided by English_Rose

Categories Beans

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
2 garlic cloves, crushed
1 red onion, diced
4 tablespoons red wine vinegar
1/4 teaspoon dried chili pepper flakes
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
5 tablespoons extra virgin olive oil
1 lime, juice of
14 ounces garbanzo beans
3 tablespoons cilantro leaves, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced

Steps:

Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
Stir fry for about a minute, until the garlic gives off a nutty aroma.
Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.

Nutrition Facts : Calories 321.1, Fat 21.5, SaturatedFat 3, Sodium 444.9, Carbohydrate 28.3, Fiber 5.4, Sugar 2.4, Protein 5.6

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