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Garbanzo Bean Salad
Rated 5.0 stars by 1 users
Category
Salads & Salads Dressings
Makes
8 servings
Active Time
15 minutes
Total Time
30 minutes
Calories
120
Creator
Culinary Genie
This garbanzo bean salad is a great side dish to accompany salmon, chicken or shrimp. Omit cheese for a dairy free version.
Ingredients
-
2 cups cooked and cooled garbanzo beans
-
1 cup chopped cucumbers
-
1 cup seeded and chopped tomatoes
-
⅓ cup chopped red onion
-
2 tablespoons Extra Virgin Olive Oil
-
2 teaspoons Mediterranean Herb Seasoning Blend
-
¼ teaspoon sea salt, optional
-
⅓ cup crumbled sheep’s milk feta cheese or vegan feta cheese
Directions
In large bowl, combine beans, vegetables, Extra Virgin Olive Oil, vinegar and Mediterranean Herb Seasoning Blend; salt to taste. Toss to coat well.
Stir in cheese, if desired. Let stand 15 minutes.
Notes
Notes:
- Nutrition is based on dried beans cooked without salt.
- If using canned beans, look for No Salt Added and/or rinse well and drain to remove as much sodium as possible.
- Sheep’s milk cheese is typically easier to digest. Feel free to use cow’s milk feta if you don’t have a dairy intolerance. For a dairy free option, simply omit the cheese.
- To reduce the sodium further, omit cheese and optional salt.
Nutrition
Serving Size
1 serving (about ⅔ cup)
Calories 120,
Total Fat
6 g,
Saturated Fat
1.5 g,
Cholesterol
5 mg,
Sodium
115 mg,
Carbs
13 g,
Fiber
4 g,
Sugar
3 g,
Protein
5 g