1(15 oz) can low-sodium garbanzo beans, drained and rinsed
Dressing
¼cupextra virgin olive oil(omit for diabetics)
3tbsplemon juice
2tspgarlic powder
1 ½tspsalt
2tsponion powder
1tspdried oregano
1tspdried basil
Instructions
1
In a small bowl whisk dressing ingredients and set aside.
2
Put vegetables and garbanzo beans in a large bowl and toss with salad dressing.
3
Eat immediately or refrigerate for at least an hour to let flavors meld.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories165
% Daily Value *
Total Fat11g15%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium632mg28%
Total Carbohydrate15g6%
Dietary Fiber 3g11%
Total Sugars 1g
Protein3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Salad
1head of Romaine lettuce, chopped
1large hothouse cucumber, diced
2tomatoes, diced, liquid removed
½red bell pepper, diced
½red onion, diced
¼cupKalamata olives, sliced
1(15 oz) can low-sodium garbanzo beans, drained and rinsed
Dressing
¼cupextra virgin olive oil(omit for diabetics)
3tbsplemon juice
2tspgarlic powder
1 ½tspsalt
2tsponion powder
1tspdried oregano
1tspdried basil
Directions
1
In a small bowl whisk dressing ingredients and set aside.
2
Put vegetables and garbanzo beans in a large bowl and toss with salad dressing.
3
Eat immediately or refrigerate for at least an hour to let flavors meld.
Wow, nice one.
I didn’t know about garbanzo beans before.
Now will try to look for them here in Kenya.
Thank you for the recipe.