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Photo by: Karry Hosford

Italian Garbanzo Salad

"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

Cooking Light MAY 2004

Yield: 8 servings (serving size: about 1 cup)

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.

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

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Italian Garbanzo Salad recipe