Greek
Garbanzo Salad
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1-1/2 cups cooked or 1 can (15 ounces) garbanzo beans, drained
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1/2 cup thinly sliced red onion
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1/2 cup diced tomato
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1/2 cup chopped green bell pepper
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3 tablespoons rice vinegar or apple cider vinegar
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2 tablespoons fresh lemon juice
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2 teaspoons extra virgin olive oil
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1 to 2 tablespoons minced garlic
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2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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Combine all ingredients in large bowl.
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Cover and let marinate at room temperature several hours. Refrigerate.
Yields 5 servings.
| Nutrition Facts Servings per recipe: 5 ................. |
| Amount Per Serving |
| Calories 138.......................... Calories from fat 36 |
| ............................................................
%
Daily Value Total Fat 4g ................ ............ 81 5% .........Saturated Fat trace 2% Cholesterol 0 mg ...3 0% Sodium 340mg........ 14% Carbohydrate 24g............ 8% ............Dietary Fiber 5g........ 13 18% Protein 5g .......Vi 10% Vitamin A: 6%..... Vitamin C: 44% Folacin: 17% Calcium: 4%......... Iron: 9% Potassium: 8% |
Source: Centers for Disease Control and Prevention at http://apps.nccd.cdc.gov/dnparecipe
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu