Garbanzo & Rice Salad
Garbanzo and Rice Salad recipe
Yield
8 servingsPrep
10 minCook
0 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chickpeas (garbanzo beans)
dried |
|
| 2 | cups |
green bell peppers
diced |
|
| ½ | cup |
red onion
diced |
|
| ½ | teaspoon |
dill weed
|
|
| 2 | cups |
brown rice
cooked |
*
|
| 2 | medium |
tomatoes
coarsely diced |
|
| 4 | tablespoons |
white wine vinegar
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chickpeas (garbanzo beans)
dried |
|
| 473 | ml |
green bell peppers
diced |
|
| 118 | ml |
red onion
diced |
|
| 2.5 | ml |
dill weed
|
|
| 473 | ml |
brown rice
cooked |
*
|
| 2 | medium |
tomatoes
coarsely diced |
|
| 6E+1 | ml |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine all ingredients.
Toss well and refrigerate overnight.
Toss several times during refrigeration period and just before serving.
