Garbanzo Cucumber Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Canned garbanzo beans15 Ounce, drained, rinsed (1 Can)
 Cucumber1 Medium, sliced and quartered
 Ripe olives1⁄2 Cup (8 tbs), sliced
 Chopped red onion1⁄3 Cup (5.33 tbs)
 Minced parsley1⁄4 Cup (4 tbs)
 Vegetable oil3 Tablespoon
 Red wine vinegar3 Tablespoon
 Sugar1 Tablespoon
 Lemon juice1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Grated lemon peel1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 901 Calories from Fat 514

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2796.4 mg116.5%

Total Carbohydrates 100 g33.2%

Dietary Fiber 22.2 g88.8%

Sugars 28.8 g

Protein 26 g52.8%

Vitamin A 35.8% Vitamin C 75.3%

Calcium 22.7% Iron 44.4%

*Based on a 2000 Calorie diet

Directions

In a medium bowl, combine beans, cucumber, olives, onion and parsley.
In a jar with tight-fitting lid, combine remaining ingredients; shake well.
Pour over vegetables and toss.
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