This colorful salad comes together fast for a lunch or a side to share with others.
Garbanzo Bean and Vegetable Salad
Ingredients
2 cans (15 ounces) garbanzo beans, drained and rinsed
2 cups chopped tomato
1 cup diced cucumber
½ cup diced red onion (see Notes)
½ cup pitted and halved kalamata olives (optional)
1 cup chopped fresh herbs (any combination of parsley, basil, mint or dill)
2 Tablespoons vegetable oil (try olive oil)
2 Tablespoons lemon juice
1 to 2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh produce under running water before preparing.
- In a large bowl, stir together beans, tomato, cucumber, onion and olives, if desired.
- In a small bowl or jar with a tight-fitting lid, mix together the oil, lemon juice, garlic, mustard, salt and pepper. Pour dressing over vegetables and stir until mixed.
- Stir in herbs. Store in the refrigerator until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Try using pickled red onions. Make your own using the Food Hero Refrigerator Pickled Vegetables recipe.
- Try adding or subbing other vegetables you like, such as avocado, bell pepper, zucchini and green onion.
- Try topping with crumbled cheese such as feta or queso fresco.
- Cook your own beans. 1 cup dry makes about 3 cups cooked.
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