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15 Minute Greek Garbanzo Bean Salad Variation

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Recipe

This high protein, fresh tasting, vegetarian salad is very quick and easy to prepare. And it can be kept for a few days in the refrigerator, getting more flavorful. Variation replaces celery with avocado, and you probably don't need the olive oil now.

 

Yield

5 servings

Prep

8 min

Cook

2 min

Ready

10 min
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
15 ounces chickpeas (garbanzo beans)
drained and rinsed
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cup scallions, spring or green onions
minced
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3 medium garlic cloves
pressed
* Camera
1 medium tomatoes
ripe, seeds removed and chopped
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3 tablespoons lemon juice
fresh
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1 x olive oil, extra-virgin
to taste
* Camera
¼ cup feta cheese
optional
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1 small romaine lettuce
head chopped, outer leaves removed, and discarded
* Camera
1 x salt and black pepper
to taste
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½ select one... avocados
* Camera

Ingredients

Amount Measure Ingredient Features
433.5 ml/g chickpeas (garbanzo beans)
drained and rinsed
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158 ml scallions, spring or green onions
minced
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3 medium garlic cloves
pressed
* Camera
1 medium tomatoes
ripe, seeds removed and chopped
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45 ml lemon juice
fresh
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1 x olive oil, extra-virgin
to taste
* Camera
59 ml feta cheese
optional
Camera
1 small romaine lettuce
head chopped, outer leaves removed, and discarded
* Camera
1 x salt and black pepper
to taste
* Camera
0.5 select one... avocados
* Camera

Directions

Mix all ingredients except lettuce and cheese in a bowl and season with salt & pepper to taste.

Serve on bed of chopped romaine lettuce and sprinkle with feta cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 13718% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 356mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 22%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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