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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 386.7
  • Total Fat: 26.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 317.4 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 20.0 g
  • Protein: 11.3 g

View full nutritional breakdown of Garbanzo Salad calories by ingredient
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Garbanzo Salad

Submitted by: PIXIESTIX6669

Introduction

You can tweak this recipe to include any veggie/bean combination that you choose. I prefer dry beans to canned...they have way too much sodium and a softer texture than dry. Measurements are approximate as I usually cook by sight and instinct. I always have this salad in my fridge for quick, high protein meals. You can tweak this recipe to include any veggie/bean combination that you choose. I prefer dry beans to canned...they have way too much sodium and a softer texture than dry. Measurements are approximate as I usually cook by sight and instinct. I always have this salad in my fridge for quick, high protein meals.
Number of Servings: 4

Ingredients

    1 cup dry garbanzo beans
    1 medium organic red bell pepper
    1 bunch radishes
    3 large carrots
    1/2 pint organic cherry tomatoes
    Cento Tuscan peppers (pepperoncini) 1/2 large jar
    1 can Black Pearls large olives
    4 cups arugula
    To taste:
    Extra virgin olive oil
    White vinegar
    Oregano
    Garlic powder
    Ground black pepper

Directions

Rinse and cook beans according to package directions; drain, and put into a large mixing bowl.

Rinse and trim arugula; set aside

Drain and rinse olives, wash and dice/slice/peel red pepper/radishes/carrots, slice Tuscan peppers into rings, add all to bowl

Toss all ingredients with olive oil, vinegar and spices; serve on a bed of arugula

Serving Size: Aprox 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user PIXIESTIX6669.






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