Garbanzo Bean and Vegetable Salad
For a healthy sack lunch, pack low-fat crackers or breadsticks to eat with this meatless main-dish salad.
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
Servings:
Makes 4 servings.
Ingredients
-
1 tablespoon lemon juice
-
1 clove garlic, minced
-
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
-
1/8 teaspoon pepper
-
1 15-ounce can garbanzo beans, rinsed and drained
-
1-1/2 cups coarsely chopped broccoli
-
1 7-1/2-ounce can tomatoes, cut up
-
1 cup cubed part-skim mozzarella cheese
-
1/2 cup sliced carrots
Directions
1.
In a large mixing bowl combine lemon juice, garlic, basil, and pepper.
2.
Stir in garbanzo beans, broccoli, undrained tomatoes, cheese, and carrots. Toss to mix well.
3.
Divide mixture among 4 small airtight containers. Chill overnight or store up to 3 days in the refrigerator. Makes 4 servings.
Nutrition information
Calories 224, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 18 mg, Sodium 286 mg, Carbohydrate 24 g, Fiber 7 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Greek Pasta Salad
Beat the summer heat with a refreshing veggie pasta dish that's bursting with flavor. Recipe by Laraine Perri
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
