Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 1/2 cup chopped sweet onion; 1/2 cup whole ripe olives, halved; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1 celery rib, chopped; 1/4 cup shredded Parmesan cheese; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; 2 tablespoons minced fresh parsley; 1 tablespoon sugar; 1/4 teaspoon onion powder; 1/8 teaspoon dried basil; Dash dried oregano

Total Time Prep/Total Time: 15 min.

Yield 6 servings

Test Kitchen Approved

For a high-protein cold meal that comes together quickly, you can't go wrong with Mediterranean chickpea salad. It's loaded with fresh flavors and works as a side dish with a Med-style dinner, or on its own as a light lunch.

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Directions

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts

1 cup: 273 calories, 21g fat (3g saturated fat), 2mg cholesterol, 240mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 4g protein.

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Recipe Creator