Woof - Oregon, USA
I am crazy about Garbanzo Beans!
I use garbanzos in salads, eat them plain and whirl the lovely beans
into dips and spreads.
This easy salad has been a staple around our house for years.
Try to cut the peppers and onion smaller than the garbanzo beans.
This recipe makes about 3 cups of salad.
Serve a scoop of Garbanzo Bean Salad on a lettuce leaf and garnish
with tomato, cucumber and lemon wedges.
Serves two for lunch, or 3 to 4 people as a starter or salad course.
It is especially pretty if you use several different colors of peppers
in the salad.
- One 15.5 oz. can Garbanzo Beans, rinsed and drained (about 1
- 1/2 cup minced red onion
- 1 cup minced green, red or yellow peppers (or use all three!)
- 1/4 cup fresh parsley leaves
- 2 Tablespoons Olive Oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano flakes
- salt & pepper to taste
Add first four ingredients in a medium bowl.
- tomato wedges
- cucumber slices
- lemon wedges
Mix dressing ingredients in a small bowl, stir with whisk and pour
over beans, onion, pepper and parsley mixture.
Let chill in refrigerator for several hours.
To serve, place scoops of salad on lettuce-leaf-lined plates and garnish