Name: Garbanzo Bean and Vegetable Salad
Prep time: 20 minutes
Yield: 8 cups
Ingredients: 2 cans (15 ounces) garbanzo beans; drained and rinsed 2 cups chopped tomato 1 cup diced cucumber½ 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 juice1 to 2 cloves garlic; minced or ½ teaspoon garlic powder1 teaspoon Dijon mustard½ teaspoon salt¼ teaspoon black pepper

This colorful salad comes together fast for a lunch or a side to share with others.

Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

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.