Garbanzo Bean Salad
Recipe from Better Homes and Gardens

Garbanzo beans, the star of this bean salad recipe, are also known as chickpeas. Here's a delicious way to savor their nutty taste and firm texture.


Garbanzo Bean Salad

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Servings: Makes 4 or 5 servings.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Related Categories: Bean Salad, Vegetable Salad
 
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Ingredients
  • 1  6-ounce jar
    marinated artichoke hearts
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  • 2  tablespoons
    white wine vinegar
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  • 1  tablespoon
    salad oil
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  • 1-1/2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 3/4  teaspoon
    dry mustard
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  • 1  clove
    garlic, minced
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  • 2  15-ounce cans
    garbanzo beans, rinsed and drained
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  • 1  medium
    zucchini, halved lengthwise and sliced (1-1/4 cups)
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  • 1  cup
    coarsely chopped red or green sweet pepper
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  • 1  cup
    cubed cheddar cheese (4 ounces)
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  • 1/2  cup
    sliced pitted ripe olives
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  •  
    Leaf lettuce
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Directions
1.
Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts; set aside.
2.
For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, oil, oregano, mustard, and garlic. Cover and shake well. Set dressing aside.
3.
In a large mixing bowl combine garbanzo beans, zucchini, sweet pepper, cheddar cheese, olives, and artichokes. Shake dressing well; pour over bean mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours, stirring occasionally. Serve on lettuce-lined salad plates. Makes 4 or 5 servings.

Make-Ahead Tip
Prepare salad. Cover and chill for 2 to 24 hours. Serve on lettuce-lined plates.
Nutrition information
Calories 466, Total Fat 22 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 815 mg, Carbohydrate 56 g, Protein 19 g. Percent Daily Values are based on a 2,000 calorie diet
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