Italian Garbanzo Salad

1 Review
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Karry Hosford
Yield
8 servings (serving size: about 1 cup)
May 2004
RECIPE BY Cooking Light

"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

Nutritional Information

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

How to Make It

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

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