Italian Garbanzo Salad

Italian Garbanzo Salad Recipe
Karry Hosford
"This can be served as a first course or antipasti with Italian food, or as a side to grilled chicken. It's even better the next day over salad greens." --CL Reader

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 159
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 1.3 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 5.9 g
Carbohydrate 23.9 g
Fiber 5.9 g
Cholesterol 6 mg
Iron 2.2 mg
Sodium 368 mg
Calcium 103 mg

Ingredients

3 cups finely chopped fennel bulb
2 cups chopped tomato
1 3/4 cups finely chopped red onion
1 cup chopped fresh basil
1/3 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/2 cup (2 ounces) crumbled feta cheese

Preparation

Combine all ingredients except the cheese in a bowl; toss well. Let stand 30 minutes; sprinkle with cheese.

May 2004
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