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Italian Garbanzo Salad

Karry Hosford
Yield 8 servings (serving size: about 1 cup)
"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

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

Nutrition 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

How to Make It

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