Italian Garbanzo Salad

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

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.9g
  • Carbohydrate: 23.9g
  • Fiber: 5.9g
  • Cholesterol: 6mg
  • Iron: 2.2mg
  • Sodium: 368mg
  • Calcium: 103mg

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

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