Greek Garbanzo Salad

PREP: 35 minutes CHILL: 4 to 24 hours MAKES 4 servings

1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained

2 cups chopped, seeded cucumber (1 medium)

1 cup coarsely chopped tomatoes (2 medium)

1 cup coarsely chopped green sweet pepper (1 large)

1⁄2 cup thinly sliced red onion

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon finely snipped fresh mint

1 tablespoon lemon juice

2 cloves garlic, minced

1⁄2 cup crumbled reduced-fat feta cheese (2 ounces)


Ground black pepper

2 cups torn mixed salad greens or romaine

1 In a large bowl combine drained garbanzo beans, cucumber, tomatoes, sweet pepper, and red onion.

2 For dressing, in a small bowl whisk together oil, red wine vinegar, mint, lemon juice, and garlic. Pour dressing over garbanzo bean mixture; toss to coat. Cover and chill for 4 to 24 hours.

3 To serve, stir feta cheese into salad. Season to taste with salt and black pepper. Serve over mixed greens.

PER SERVING: 200 cal., 10 g total fat (3 g sat. fat), 5 mg chol., 694 mg sodium, 25 g carb., 7 g fiber, 11 g pro.

Vegan Icon make it vegan

Substitute crumbled feta-flavor soy cheese for the feta cheese.


If you love croutons, make your own by toasting cubes of a hearty wheat or multigrain bread. Purchased croutons are usually high in calories, fat, and sodium.