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How to Make Tomato and Garbanzo Bean Salad

This is a vegetarian recipe that you may want to double. It’s absolutely delicious and tastes even better a day after you prepare it. This salad travels well and is pretty, so it’s a good choice for covered dish dinners and parties — show it off in a glass salad bowl. You can assemble it up to a day ahead of time.

[Credit: ©David Bishop]
Credit: ©David Bishop

Preparation time: 15 minutes

Yield: 6 servings


Two 15-1/2-ounce cans garbanzo beans (chickpeas), rinsed and drained

2 cups cherry tomatoes or grape tomatoes, cut into halves

2 green onions, chopped

2 tablespoons chopped fresh basil


Juice of 1 fresh lemon (about 2 tablespoons)

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 tablespoon salsa

1/4 teaspoon paprika

1/4 teaspoon tarragon

1/4 teaspoon salt

1/2 teaspoon black pepper

  1. Combine all the salad ingredients in a medium bowl and toss lightly.

  2. Combine all the dressing ingredients in a small bowl or cup. Whisk together very well, and then quickly pour the dressing over the salad.

  3. Cover and chill for at least 1 hour. Toss the salad gently before serving.

Per serving: Calories 188 (From Fat 63); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 211mg; Carbohydrate 26g (Dietary Fiber 7g); Protein 8g.

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