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